I just listened to your amazing podcast series specifically episode 8 on kashering Kli Rishon first to the fire items. I’ve been told in the past the a sous vide is not possible to kasher. This always bothered me because it usually never interacts with the food directly but it is a Kli Rishon. The sous vide is a heating element that brings up water to a specified temperature. The food that you are cooking is inside a vacuum sealed bag and doesn’t have direct contact with the water or sous vide. However it is possible chametz/marinade does make contact with the device if the bag rips in the water which can happen but rare. I would assume based on the podcast I can kasher it with hagbala. I can’t put the whole device in because it’s electric but maybe run it on the highest setting for a bit? The sous vide oven is a bit trickier, it’s a smaller countertop oven that uses a steam tank to cook the food and I can see that being more problematic. Can I kasher it buy putting it on the highest setting as well? I have the anova sous vide and oven, I can link to the website below so you can see what I’m talking about.
https://anovaculinary.com/products/anova-precision-cooker-3
https://anovaculinary.com/products/anova-precision-oven
I just noticed that the rav mentioned that the oven is a dry heat. The sous vide oven usually uses steam (notice the water tank on the side) in conjunction with the oven. So it’s mostly a wet heat. I’m assuming the same Kebol’o Kach Polto applies. Just run it on the highest setting as I would with with steam.
Exactly!!!!
The anova oven goes up to a max of 482F and yes it’s only for meat. The only type of chametz that could be in there is marinade or breadcrumbs that would be on chicken or meat. At times I would make bread in there, but it had been a while. The anova non oven sous vide has a max temp of of 197F and is emerged in water (also just for meat). So how long do I run the oven on high and how long to run the sous vide in the water on high or place it in boiling water?
Kashering the Anova Oven and Sous Vide – Based on “Kebol’o Kach Polto”
The rule of kashering is “כְּבָלְעוֹ כָּךְ פּוֹלְטוֹ” (Kebol’o Kach Polto) — the way it absorbs is the way it expels.
In your case, the chametz absorption happened through:
> Heat in the oven (dry heat) from marinade, breadcrumbs, or occasional bread.
> Hot water in the sous vide.
So the kashering must be done the same way:
Anova Oven (Dry Heat)
Since it absorbed through dry heat, it is kashered with dry heat.
Turn the oven to its maximum temperature (482°F) and leave it on until it reaches its maximum temperature. Once it reaches full temperature, the kashering is complete and you can turn it off immediately. You do not need to leave it on for a long time — the main thing is that it reached its highest temperature.
(Note, if you do not put the food directly on the oven racks, but rather in or on a separate pan, the oven does not need kashering at all)
Sous Vide (Water Heat)
Since it absorbed through hot water, it is kashered through hot water.
So run the sous vide in water at its maximum temperature (197°F) until the water reaches that temperature. Once it reaches its highest temperature, the kashering is complete.
Alternative: If it will not ruin the device, you can kasher the sous vide by dipping the metal heating part into boiling water for a few seconds. Only the metal part should go into the boiling water — not the electrical components.
Yes. You can Kasher it by putting it on high and wait till it gets very hot and you’re done. However, if I am correct, you only use it for meat, and not anything Chametz. If I’m right, there’s no need to kasher it. You can use it on Pesach as is.