Rules for the Preparation of a Kosher Kitchen

Cookware and Cooking Utensils

• You can kosher cookware, knives and utensils by boiling them for 15 seconds in a kosher pot. If the pans are too big for submersion, you can do one section at a time. For oversized pots that are too big for dipping or too bulky to handle, fill them with water, bring to a boil and place a heated stone or large piece of metal in the water to make it overflow and cover the pan. Rinse the cookware in cold water and wait 24 hours before using it.

Cabinets and Drawers

• The easiest way to keep dairy and meat tools and utensils separate is to label drawers and cabinet doors with labels or discrete dot stickers. Red is a common choice for meat cabinets and blue is favored for units where only dairy implements and cooking vessels can be stored.

Sinks and Dishwashers

• Metal sinks such as copper or stainless steel are easily koshered by pouring boiling water into them. Porcelain and other non-metal sink materials cannot be koshered, so racks or tubs are necessary to keep the dishes from touching the surface. Separate holders are needed to keep dairy and meat dishes from touching.

  Opinions vary on dishwashers in kosher kitchens. The consensus is that only ones with stainless steel interiors can be used and meat and dairy items cannot be mixed in the same load. Some authorities maintain the same dishwasher cannot be used for meat and dairy dishes, cookware and utensils, regardless if the items are washed separately. Others counter that the same machine can be used as long as it is run empty with detergent to clean it between washing of dairy and meat cookware.

Stoves and Ovens

• Meat and dairy can be cooked on all stove burners without designation or segregation, providing there is no intermingling of fumes, lids or utensils. Dairy products and meat must be prepared separately in ovens and spills cleaned up between transitions. Microwave ovens are acceptable cooking devices as long as meat and dairy are not prepared at the same time.

Refrigerators and Freezers

• Meat and dairy can be stored in the same freezers and refrigerators as long as there is no contact between open packages or uncovered food on plates. Designating separate shelves for meat and dairy simplifies the process.