This past summer, I lived with roommates who did not keep kosher and often made kashrut mistakes in our kitchen, so I have a few questions about how to kasher things.
1) Meat and dairy silverware would sometimes get mixed up. Also silverware was sometime used for non-kosher food. Do I have have to do hagala? Or can I just wash them since rov tashmisho for the silverware is as a kli sheini?
2) If I want to kasher my oven and also kasher a baking pan in the oven, can I do it at the same time? I.e. If I put the pan in the oven and leave it on the highest heat for an hour, does that kasher both the oven and the pan?
3) How long do I need to leave a pan on the fire to do libun?
Thank you so much!