Stam Keilim

Asked by George W. Bush · January 18, 2004 · Kashrut

Question

Dear Rav, According to my understanding of Gemara and Rishonim, the reason why stam keilim are considered OK is because of a double safek - maybe they weren't used at all and even if they were maybe it was with something pagum. If we know for sure that a restaurant uses all their keilim every day, doesn't that leave us with just one safek? Also, in a factory where we discover that treif and kosher stuff is run on the same equipment, doesn't that again leave us with only one safek - whether it was done that day or not? Thanks

Answer

Answered by Chaim Yisrael Abadi

The double safek could also be "maybe they weren't used with treif and if yes maybe it is pagum in this new food being cooked". In a factory is a whole different situation. They always clean the machines, for their own sake. BUT, even in a case where it was not cleaned (to someones satisfaction) it would be okay in a factory setting because of the large amount of product that is made at one time. CYA