Kashering for Passover

Mark Podwal (b. 1945)
Digitial archival pigment print on paper
7 7/16 x 7 9/16″
USA, 2020
© Mark Podwal

According to Jewish law, pots, dishes, and utensils that are used year-round absorb chametz (leaven) and therefore may not be used during Passover. To be used for Passover, they must go through a process known as kashering (making ritually appropriate for use). Kashering for Pass- over is a complex process. The Torah instructs that the proper kashering method to rid a vessel of chametz depends on the original method of food preparation through which chametz was absorbed into the vessel. There are four basic methods of kashering: burning (libun), boiling (hagalah), pouring boiled water (eruy roschim), and soaking (milui v’eruy). Kashering should begin at least two days before Passover and is prohibited after midday on the day before Passover. In many observant households, it is customary to have a special set of dishes, silverware, pots, pans, and other utensils that are used only during Passover. Podwal introduces a Hebrew clock with Torah pointer hands to his revision of the original woodcut to emphasize the time-sensitive nature of this process.