Very Simple Summary
Things you do NOT need to kasher (just clean well):
• Fridge
• Freezer
• Sink
• Counters
• Tables
• Cabinets
• Dishwasher
• Stove top
• Oven (unless food touches the racks directly)
• Glassware
• China / glazed dishes
• Silverware
Halachically, kashering is only needed for items used directly on the fire with hot food (keli rishon) such as pots and certain cooking utensils.
What You MAY Need to Kasher
Only a few items:
• Metal pots
• Frying pans
• Ladles or metal cooking utensils used in hot pots
• Oven racks (if you cook directly on them)
How to Kasher
There are two methods:
Before Pesach:
You can do hagalah (boiling water).
On Chol HaMoed / Pesach:
You can NOT do hagalah, but you CAN do libun (direct heat), and libun does not require waiting 24 hours.
Libun is very simple:
Put the empty pot or pan on the flame for a minute or two until very hot (if water splashes and sizzles, it’s ready), then you can use it.
So practically, if you’re not sure you’ll be home:
• Before Pesach: kasher 2–3 pots with boiling water plus some cooking utensils and put them away.
• If you come home on Chol HaMoed: you can kasher a frying pan or pot by putting it on the flame for a few minutes (libun) and then cook.
Bottom Line
Pesach does not require kashering the whole kitchen.
Only things used directly on the fire need kashering. Everything else just needs to be clean.
If you are not sure whether you will be home during Chol HaMoed, the good news is that you probably do not need to kasher most of your kitchen at all.
Here are two guides that explain everything clearly:
Kashering Guide:
https://kashrut.org/project/kashering/
Pesach Guide (see the kashering section):
https://kashrut.org/project/pesach-a-clear-and-practical-guide/
Very Simple Summary
Things you do NOT need to kasher (just clean well):
• Fridge
• Freezer
• Sink
• Counters
• Tables
• Cabinets
• Dishwasher
• Stove top
• Oven (unless food touches the racks directly)
• Glassware
• China / glazed dishes
• Silverware
Halachically, kashering is only needed for items used directly on the fire with hot food (keli rishon) such as pots and certain cooking utensils.
What You MAY Need to Kasher
Only a few items:
• Metal pots
• Frying pans
• Ladles or metal cooking utensils used in hot pots
• Oven racks (if you cook directly on them)
How to Kasher
There are two methods:
Before Pesach:
You can do hagalah (boiling water).
On Chol HaMoed / Pesach:
You can NOT do hagalah, but you CAN do libun (direct heat), and libun does not require waiting 24 hours.
Libun is very simple:
Put the empty pot or pan on the flame for a minute or two until very hot (if water splashes and sizzles, it’s ready), then you can use it.
So practically, if you’re not sure you’ll be home:
• Before Pesach: kasher 2–3 pots with boiling water plus some cooking utensils and put them away.
• If you come home on Chol HaMoed: you can kasher a frying pan or pot by putting it on the flame for a few minutes (libun) and then cook.
Bottom Line
Pesach does not require kashering the whole kitchen.
Only things used directly on the fire need kashering. Everything else just needs to be clean.