Cohn, Jacob. The Royal Table - VWC: Faculty/Staff Web

HOW DISHES ARE PURIFIED 131
remove the surface grease, and then ground on a grind-
stone, after which they should be boiled out in a "first
vessel." If the surface is very rough and the grinding will
not remove the minute grease-pockets on the surface, the
knife must be burned to a glow in an open flame. This
stringent treatment of knives is necessary because they are
frequently used in carving meat in the "first vessel," or in
turning meat over on an open fire.4 Utensils upon which
water is poured from a "first vessel" are considered as used
in a "first vessel," but they may be purified by pouring
boiling water over them in the manner of their first
5
use.
Dishes actually used in the "first vessel," such as ladles
used in stirring soup, must be purified in a true "first ves-
sel," and not by the method of pouring water over them.6
Metal plates, though they are "second vessels," for they are
not used directly over a flame but as containers for other
things so heated, must nevertheless be purified in a "first
vessel," since they are occasionally dipped into the pot of
soup while being filled, and thus acquire the properties of
"first vessels." 7
Covers of pots must be treated exactly
like the pots, for the forbidden substance is carried to
them by the steam and bubbles during the process of cooking.
8
Should the cover have been used for baking it must
9
be burned to a glow.
Dishes always used with cold foods need merely be well
cleaned and washed. If they have been used only
in a
"second vessel" they can be purified by dipping them into
a "second vessel." 10
Ibid. 7.
Orach Chayyim 451-452.
Ibid.
Ibid.
Ibid.
Ibid.
10 Ibid.
Silverware used for dessert or other