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Kashering for Pesach (missing lesson)
452:1-7 The time for doing hag’ala (kashering through boiling - abridged) Before the fifth hour (Excerpted from Halachos of Pesach, by Rav Shimon Eider z”l, pp. 135-136): 1) “Kashering for Pesach should preferably be completed before the beginning of the fifth hour on Erev Pesach, that is, as long as chametz may still be eaten. The reason is that from the beginning of the fifth hour, the requirements for koshering are more stringent. Therefore, if one did not kasher before the beginning of the fifth hour, a Rav should be consulted.”

2) “The Torah only prohibited food cooked in a vessel within 24 hours of its use for ‘issur’/prohibited food-substance. The reason is that within 24 hours of use, the taste which is discharged by the vessel is still favorable (Heb. ‘nosein ta’am lish’vach’); after 24 hours the taste emitted is unpleasant (Heb. ‘nosein ta’am lif’gam’). Chazal, however, prohibited cooking food in a vessel even more that 24 hours after its use for issur. This is prohibited as a ‘gezeira’/decree – one should not, in error, come to use a vessel within 24 hours of its use with issur. Since food cooked in a vessel within 24 hours of its use with an issur is prohibited by the Torah, one should not kasher a vessel (i.e. by ‘hag’alah’/boiling) within 24 hours of its use with issur – even should there be sixty times the volume of the issur. This is the minhag. In case of necessity, a Rav should be consulted.”

Kashering fleishig and milchig utensils together Ibid. p. 164 “One may kasher milchig (dairy) utensils in a fleishig (meat) pot and vice versa, and one may even kasher milchig and fleishig together – in the same pot – as long as they were both thoroughly cleansed, and at last one of them was not used within 24 hours. (However, we have learned that the minhag is not to kasher any vessel… that was used within 24 hours for issur.)”

Kashering in stages
Ibid. p. 154
“The koshering of utensils – unlike ‘tevilas keilim’ (immersion of vessels in a Mikvah) – may be done in separate stages. Therefore, if one does not have a pot large enough to insert – in one act – the entire utensil requiring kashering, he may kasher it in stages. That is, he may insert half (or even less) into the koshering pot, and the balance of the utensil a second time (or more – as necessary). One must be certain (however) that the entire vessel had been inserted in the boiling water of the kashering pot. If the utensil is too big for all parts to fit in the water (even in stages), those parts which cannot be inserted should be koshered with ‘libun’/fire. (Note: Even ‘libun kal’/light burning would be sufficient here – see previous siman for definitions of these terms.)”

Cold water after hag’alah
Ibid. p. 152
“The minhag is to rinse the kashered utensil with cold water immediately after removal from the boiling water. However, if this was not done, it does not nullify the kashering.”

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