4 ms·

> "Kosher" is no longer a set of objective standards. While it's true that there are different interpretations of what constitutes kosher food, it's not really

• kbutler 9y ago
  How about the blowtorching of existing ovens which have previously been used to cook pork products? Is that always "kosher"? That was the most interesting tidbit to me, and seems like requirements for that procedure could easily vary between certifying organizations.
  • ars 9y ago
    > Is that always "kosher"? Yes, that is always required. The basic rule: The same type of heat that was used to cook the food, is the same type of heat needed on the vessel to clean out the food. The minimum heat is boiling water. Since an oven gets very hot, you need high heat to clean it. (Hot enough that a tissue pressed on the metal turns black - it doesn't need to glow red hot.) > and seems like requirements for that procedure could easily vary between certifying organizations. No, that's not one of the things that vary, that one's universal. To an outsider, the stuff that varies would seem very minor. It won't be anything large like this.