Kashering

Asked by Stan · April 7, 2003 · Kashrut

Question

1. I notice that your halakhic instructions don't mention kashering the pot handle. I seem to recall seeing in the SHulhan Arukh that this should be done as well. Is the reason because our handles are not metal? 2. Is there any hametz in the following ingredients (hametz, not kitniyot) Ground yellow corn, poultry by-product meal, corn gluten meal, soybean meal, beef tallow preserved with mixed tocopherals, brewers rice, malted barley flour, salt, animal digest, brewers dried yeast

Answer

Answered by Aaron Abadi

1) If you dip the pot in another pot of boiling water, you dip the handle too. If you Kasher the pot by steaming it up, then it works for the handle too 2) Barley?? AA