Kashering a sink is an essential process in maintaining a kosher kitchen, ensuring that any absorbed non-kosher residues are removed. The method varies depending on the sink’s material.
Stainless Steel Sinks:
Clean Thoroughly: Scrub the sink meticulously to remove all food particles and residue.
Wait 24 Hours: Avoid using the sink for hot food or liquids for 24 hours after cleaning.
Boil Water: Bring a large pot of water to a rolling boil.
Pour Boiling Water: Carefully pour the boiling water over every part of the sink, ensuring all surfaces are covered. Some authorities recommend using a heated stone (even melubenet) in conjunction with the boiling water to maintain the water’s temperature upon contact.
Rinse with Cold Water: After kashering, rinse the sink with cold water.
Porcelain Sinks:
Porcelain sinks cannot be kashered due to their material properties. It’s advisable to use a sink insert or basin to separate kosher utensils from the sink’s surface.
Additional Considerations:
Faucets: While your question excludes faucets, it’s worth noting that they should also be cleaned and kashered, as they come into contact with hot food and utensils.
Sink Accessories: Replace or kasher sink strainers and other accessories, as they can harbor food residue.
Always consult with a knowledgeable rabbi or kosher authority to ensure proper kashering procedures tailored to your specific situation.
Nachman Harris. Kosher Expert.
Available for any of your questions
