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Making pagum the taam in old china dishes


Regarding kashering old china keilim, on May 29 2017 you answered that “china is a material that cannot be kashered. The reason being, that it is a type of material that absorbs a lot and doesn’t expel what it absorbs”. That being the case, why would it not be possible to have the keilim sit in hot soapy water. The soap would be absorbed into the keilim and render pagum whatever taam that’s absorbed in them. Then apparently the keilim could be used without koshering three times. Thank you.

Thank you.


We don’t rely on nosain taa’m lifgam, to make something pogum in order to use it. It is only in retrospect, if it was already used that we say that it won’t make it assur.

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