Kashering Kaylim for Pesach and All Year Round Part I

Dear Halachaboy: Can I kasher my barbecue for pesach use?

 

Of course before one can kasher something, all surface dirt and grime must be removed. Once you are left with a clean utensil we are still worried flavor was infused into the utensil and it is this flavor we are discussing.

 

The Mishna, Avodah Zarah 75b, states an important principle regarding kashering: if one wants to kasher utensils that were used for non-kosher food, the method of kashering depends on the normal use of that utensil.  A utensil whose contact with non-kosher food is normally through a liquid medium (cooking) is kashered by hagalah (placing the utensil in boiling water). A utensil whose exposure to heat is normally without a liquid medium is kashered through libun (direct fire). (Whether the item could withstand the heat is a different story- and you need to ask your local chemist).The Gemara, Avodah Zarah 76b, describes this principle as k'bol'o kach polto, the manner in which the non-kosher food enters the utensil is the same manner in which it is expelled. The Gemara, Pesachim 30b, uses the term k'bol'o kach polto to describe the methods of kashering utensils for Pesach that were previously used for chametz.

Nevertheless, the Gemara, Avodah Zarah 76a, provides a leniency regarding kashering that may be applicable to Pesach. The Gemara states that if the item that was absorbed into the utensil was permissible at the time of its absorption and later became prohibited while already absorbed in the utensil, one may kasher the utensil through hagalah (boiling water) even if the manner of absorption was through a non-liquid medium. This principle is known as heteirah balah (it was absorbed as a permissible item).

There is a dispute among the Rishonim regarding the applicability of the heteirah balah principle to Pesach. Tosafot, Pesachim 30b, note that the absorption of chametz prior to Pesach might be considered a form of heteirah balah, (since at the time of absorption chametz is not prohibited) and therefore, utensils can be kashered through boiling water even if they absorbed chametz directly. However, many Rishonim disagree with the premise that chametz is considered heteirah balah. Ramban explains that vis-א-vis Pesach, chametz is never considered a permissible item. Although, it is permissible to eat chametz throughout the year, the chametz status always exists. The principle of heteirah balah only applies to an item that undergoes a status change from being completely permissible to becoming prohibited while it is absorbed in the utensil. [The Gemara's example of heteirah balah is the meat of a korban that is absorbed into a utensil and while it is in the utensil becomes notar (leftover meat), which is prohibited.] Bread even during the year is called Chametz,however a Karbon isn't called Nosar until after the permited time has passed. Therefore, there are no grounds to perform hagalah on a utensil that absorbed chametz through a non-liquid medium.

Shulchan Aruch codifies the opinion of Ramban that one must use direct fire to remove chametz that was absorbed through a non-liquid medium. Nevertheless, Mishna Berurah notes that the opinion that chametz is considered heteirah balah should not be discounted completely and may be used in situations where there are other reasons to permit hagalah.

 

As always ask a Rav and your local Fireman for assistance when trying to apply these halachos.

(Quoted from Rav Flug of YuTorah.org)

Meat and Fish Part III

There is one more issue we need to discuss and that is the issue of milsa avidah l'ta'amah. The gemara says that anything that is Milsa avidah l'ta'amah- literally things that are put into food for there taste-are not batul. Meaning, if a certain ingredient was placed into food for taste, even if there is 60 times that ingredient it is not automatically batul.

 

In our case of Worcestershire sauce it stands to reason that they only but anchovies into the sauce because anchovies add the desired flavor and thus even though some Worcestershire sauces have less than 1/60th anchovies shouldn't a "F"  still be required on the kashrus symbol?

 

Rav Eitan Schnall qouting Rav Schechter explains that the rule of Milsa avidah l'ta'amah only eliminates the heter of 1/60th if you can taste it, but if a chef says that he can't taste it then it could still be batul. This logic makes a lot of sense, the concept of bitul is not hokus-pokus, it works within reality, thus if the taste still exists, even if less than 1/60th we can't go and say it doesn't. However, if something was put in for taste and we can verify that it can't be tasted the concept of bitul would apply again,

 

According to Rav Dovid Cohen, of the Chicago Rabbinical Council, in reality there is only  the smallest amount of fish molecules in Worcestershire sauce that for sure you don't taste it. However, the companies put the anchovies into the sauce because any self respecting chef only uses Worcestershire sauce with anchovies. So the flavor comes from some artificial flavoring and they put in enough to get it on the ingredient list, but since there is no taste of anchovies and the anchovies are less than 1/60th, one is allowed to use with meat.