It is common to use color-coding to distinguish between the meat and dairy items. For example, buy a blue set of cookware for meat and a red set for dairy. If you cannot buy entirely new sets, use a kosher paint pen to specify which food category that utensil should be used for. Cabinets or pantries do not require kashering, as it is assumed that kosher food will be stored securely inside kosher containers. However, feel free to deep clean the cabinets to hold to the true spirit of kashrut.
Kosher meat must come from animals that chew the cud and have split hooves. Predatory fowl cannot be eaten, slaughter must be precise and painless for the animal, blood must be removed from meat, and dairy must come only from kosher animals. [6] X Research source
If you must prepare meat and dairy at the same time on the stovetop, keep lids firmly on pots and pans, and only open one at a time to prevent the mixing of steam and liquid byproducts.
Self-cleaning ovens are able to kasher themselves between the cooking of meat and dairy if you follow the manufacturer’s instructions. Wait 24 hours after you have run the self-cleaning cycle before using the oven for the other food type.
If your item is made from two or more materials, follow the rules for the dominant material. For example, if your spoon is primarily metal with a wooden joint, purify it in a mikvah with a blessing. If a cutting board is primarily wood but has a metal detail, immerse it without a blessing. [13] X Trustworthy Source Chabad. org Online resource for information related to Chabad-Lubavitch and Jewish culture Go to source Consult a rabbi for the rules on blessing your kitchen during the kashering process as it varies widely between traditions.
Allow water to return to a boil before removing the first item and adding another. If a utensil is too large to fit in your mikvah, you may kasher it one side at a time by flipping it with tongs after the full immersion time has elapsed.
