| Practical Halacha of the month: Elul 5761 Q: I understand that there are meat foods and dairy foods. How can a pot be meat or dairy? A: When food is cooked in a pot, the pot absorbs some of the taste of the food. When a second food is later cooked in that same pot, the pot emits some of the absorbed taste of the original food, even if the pot was cleaned in between. For example, if one cooked meat in a brand new pot, cleans it and later cooks milk in that same pot, then, according to Jewish Law (taam ke'ikar), this second cooking, is considered cooking milk and meat together. Consequently, the second food may not be eaten. Once a new pot is used for dairy, we call it a dairy pot, likewise for meat. Q: What about the pot? A: The pot may not be used until it is kashered (we will discuss how to kasher a pot in future months).
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 Q: May I take a pot, use it for
meat, kasher it, then use it for dairy, kasher it and then use it
for meat again?
A: No. Even though this would be technically kosher, the Rabbis forbid it because it causes confusion. If the same pot was kashered back and forth from meat to dairy, one would wind up forgetting what the status of the pot was and inadvertently use it for the wrong thing, i.e. thinking it was fleshig, and using it for meat when it was actually dairy (or vice versa). Hence we have the practice of having separate utensils designated exclusively for meat, and separate utensils designated exclusively for dairy. Questions? You can contact Rabbi Lederman at (858) 613-0222 or RBL613@Juno.com Click Below for archives of previous Kosher Halachot:
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