Contributed by: Rabbi Haim Shaul
Basic Guideline For Koshering Dishes
Vessels used for Hames are forbidden to use for Pesah without koshering them. This is so from the time Hames becomes forbidden on Ereb Pesah. The method used to kosher vessels and utensils for Pesah depends on their general use throughout the year. Although some vessels simply cannot be koshered, the main rule is: Just as a vessel absorbs Hames, so it discharges it. The methods used for koshering vessels are as follows:
1. Vessels which absorb dry Hames (such as baking pans) must be heated red hot in an oven or with a blow torch until they give off sparks. If they cannot withstand such heat and would be ruined, they may not be used for Pesah.
2. First degree vessels (vessels placed on the fire to cook liquids) must be immersed in boiling water in a large first degree vessel.
3. Second degree vessels (vessels in which hot food is placed after having been cooked) must either have boiling water poured over them from a first degree vessel, or be immersed in hot water in a second degree vessel (depending on their use throughout the year).
4. Vessels used with cold foods require washing and rinsing with cold water.
5. Glass vessels do not absorb any taste, and therefore only require a thorough washing and rinsing