How to Kosher Your Kitchen

Step-by-Step Guide

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   Step 1: Call an Orthodox rabbi to help you get started.

   Use disposable utensils until you make your kitchen kosher. ,, Immerse them in the mikvah, a ritual cleansing pool of rainwater.
   
   Vessels made of material other than glass or metal need not be immersed.
   
   If you don't live near a mikvah, make sure you have kosher soap.
   
   Use steel wool or acetone to remove marks or labels from vessels before immersion. , Clean parts and surfaces with chemical cleansers to remove food and grease, then reassemble the oven.
   
   Self-cleaning ovens are automatically kosher if you follow the manufacturer's directions.
   
   Don't assume self-cleaning ovens are kosher.
   
   Set the oven at 450 Degrees Fahrenheit (232 Degrees Celsius) and leave it on for several hours.
   
   Clean spots that aren't removed by the continuous-clean process, but don't use caustic cleansers because they may destroy the oven's automatic-cleaning mechanism. , If you don't have a blowtorch, purchase a new broiler pan. , Electric range tops may not disassemble as easily, but turning the burners on high for a few minutes will kosher them.
   
   Thereafter take care not to set pots or utensils on surfaces you haven't koshered. ,, Wait 24 hours, then boil the cutlery and utensils in water.
   
   If an item is too large for your pot, boil one end, then the other.
   
   Remove utensils with tongs and immerse the utensils in cold water. , If necessary, submerge large pots in stages. , It isn't possible to kosher a frying pan if oil was not used in the frying.
   
   The pan must be discarded. , It isn't possible to kosher a porcelain sink because it's too porous. , Keep separate scouring pads, sponges, tablecloths and napkins.
   
   To keep track of which is meat and which is dairy, use a different color for each. ,, If you use one stove, dedicate certain burners to meat and certain to dairy and don't deviate. , Otherwise, never cook meat and dairy simultaneously.
   
   Cover vessels tightly when baking.
   
   Wait 24 hours before cooking meat after baking something that will be served with dairy or vice versa. ,
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   Step 2: Only buy kosher foods.

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   Step 3: Separate meat and dairy products in the refrigerator

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   Step 4: freezer and pantry.

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   Step 5: Clean vessels of glass or metal used for eating

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   Step 6: drinking

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   Step 7: cooking or heating water.

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   Step 8: Leave your oven unused for 24 hours

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   Step 9: then disassemble inner parts.

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    Step 10: Kosher the broiler with a blowtorch.

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    Step 11: Gas range stoves must be disassembled and cleaned

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    Step 12: including the top.

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    Step 13: Cleanse microwave ovens and then heat a few ounces of water to vaporize inside the microwave.

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    Step 14: Kosher cutlery and utensils by cleaning them well.

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    Step 15: Use the same process for pots and pans as for cutlery

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    Step 16: by immersing them in boiling water in a kosher pot.

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    Step 17: Kosher a frying pan by heating it until you can singe a piece of paper on the frying surface.

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    Step 18: Make a metal sink kosher by pouring boiling water over the entire surface.

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    Step 19: Keep two sets of silverware

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    Step 20: dishes

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    Step 21: salt shaker

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    Step 22: bread trays and serving dishes in separate cabinets - one set for meat

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    Step 23: the other for dairy.

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    Step 24: Use separate sinks

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    Step 25: if possible and countertops.

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    Step 26: Use separate stoves if possible

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    Step 27: or use a portable stove for dairy.

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    Step 28: Use separate ovens

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    Step 29: if possible.

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    Step 30: Use separate dishwashers

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    Step 31: if possible

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    Step 32: to clean only meat vessels or only dairy vessels.

Detailed Guide

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