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How To Make Your Kitchen Kosher

kosherdish2.JPG (11733 bytes)
© 2000 Giora Shimoni

In Judaism, eating is a religious ritual. Blessings are recited. Certain foods are forbidden. Different kinds of food must be separated.

By keeping kosher, you are following the Torah, leading a Jewish lifestyle, identifying yourself with the Jewish People, and carrying the Jewish legacy to another generation.

Difficulty Level: hard    

Time Required: 1-3 days

Here's How:

  1. Oven: Put oven through full self-cleaning cycle. Consult rabbi if oven is not self-cleaning.
  2. Stove Top: Dissemble parts. Thoroughly clean surface and parts with steel wool, soap and water. Reassemble. Ignite fire to high for a few minutes.
  3. Microwave: Clean thoroughly. Put glass with a few ounces of water inside. Turn microwave on high to boil water. Let water vaporize into steam.
  4. Metal Sink: Boil water, and immediately pour onto every inch of the sink. Porcelain sinks can not be made kosher.
  5. Nonporous Counter: Boil water, and immediately pour onto every inch of the counter. Consult rabbi if counter is made of porous material.
  6. Refrigerator: Thoroughly clean with soap and water.
  7. Metal pots and pans: Clean thoroughly. Wait 24 hours. Immerse each piece into a vat of boiling water. Each part being immersed must be completely surrounded by water. Remove with tongs, and rinse in tap water. 
  8. Frying and baking pots and pans: Glow with blow torch or in a self-cleaning oven (on full cycle). Given the difficulty of kashering these pieces, replacement with new pieces is recommended.
  9. Silverware (made of one piece of metal): Clean thoroughly. Wait 24 hours. Drop each piece, one at a time, into a vat of boiling water. Remove with tongs, and rinse in tap water.  Plastic and wood utensils can not be made kosher.
  10. Dishes:
    • To kasher china, earthenware, porcelain, corningware, corrella, pyrex, duralex enamel, and glazed stoneware, put in a self-cleaning oven for a full cycle. Replacing with new dishes might be the best solution as intense heat may damage dishes.
    • Valuable porcelain dishes which have not been used for one year may be kashered, with a rabbi's permission, by dipping in boiling water 3 times.
    • Glassware used for cold, or for tea and coffee, may be kashered by soaking in room temperature water for 72 hours, changing the water every 24 hours.


  1. Consult a rabbi. Rabbis will be supportive and helpful.
  2. Be organized, methodical, and patient. Trying to do everything at once and quickly will be overwhelming.
  3. Remember the meaning behind the work so that the experience will be spiritually uplifting rather than physically exhausting.

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~ Lisa Katz

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