Sous Vide by Nate Locker | Apr 8, 2020 | Kashering | 1 comment What process is required to kasher a sous vide for Pesach, if any? Does the answer change if it was never used with chametz, and only used for meat, fish, eggs and vegetables? 1 Comment Aaron Abadi on April 8, 2020 at 8:47 am If you could get it very hot with nothing in there or with just water, then it is kashered. If you don’t use it for anything but meat, it doesn’t need kashering for Pesach
Aaron Abadi on April 8, 2020 at 8:47 am If you could get it very hot with nothing in there or with just water, then it is kashered. If you don’t use it for anything but meat, it doesn’t need kashering for Pesach
If you could get it very hot with nothing in there or with just water, then it is kashered.
If you don’t use it for anything but meat, it doesn’t need kashering for Pesach