Due to the prohibition of hametz, one may not use on Passover the same utensils that are used throughout the rest of the year, because of the concern, or in many cases the certainty, that they have been used for hametz.

If one can afford it, he should buy special utensils and dishes to be used just for Passover. When the holiday ends, these dishes should be stored away until the next Passover. This practice is consistent with the custom accepted in most Jewish communities to enhance the Seder table with especially fine utensils. Nowadays there are also sets of quite elegant disposable plates and cutlery that one can buy before the holiday and use on Passover. In such a case, one must make sure the plates are indeed “kosher for Passover,” as manufacturers sometimes use starch as coating for plates to keep them from sticking to each other, as well as various adhesives for cardboard cups, and these materials may contain hametz components.

One whose financial situation does not allow him to purchase a separate set of utensils for Passover, or who for any other reason wishes to use on Passover the same utensils he generally uses for hametz, must “kasher” the utensils, that is, make them kosher, in this case kosher for Passover. It should be noted that many utensils cannot be kashered. Whether a utensil can be kashered, as well as the specific form of kashering necessary, is determined by the material of the utensil and how it is used throughout the year. The halakhot on this subject are numerous and complex, and therefore it is recommended to consult a rabbi who is an expert in the field.

In the days leading up to the festival of Passover, many synagogues and private organizations perform kashering services available to the public, sometimes for a fee. Along with kashering items for Passover, it is recommended to take advantage of this opportunity to kasher any utensils that may have become non-kosher over the course of the year, so that one will be able to use these utensils again.

Those hametz utensils that are not kashered for Passover must be cleaned well, so that no edible hametz is left on them. One must be especially careful with regard to toasters and the like, which often have a significant amount of crumbs left in them. After cleaning, they should all be stored away in a closed cabinet or closet and marked as “hametz,” so that they will not be accidentally used.

As mentioned above, the kashering of utensils is an option, and it can be avoided by keeping a separate set of dishes for Passover. With regard to the kitchen itself, there is no avoiding cleaning and kashering it for use on the holiday, as the vast majority of houses have only one kitchen, used all year round, including on Passover (though some families close their regular kitchen on the holiday and move to a separate, specially made Passover kitchen). The need for kashering applies mainly to the surfaces used in the preparation, cooking, and eating of food.

The kashering of these surfaces for Passover is basically the same as kashering from a non-kosher to kosher status. Since it is required for only a week, however, there are easier ways to ensure that the kitchen is kosher for Passover, as detailed below.

Further reading: For the halakhot of kashering from non-kosher to kosher, see p. 560.

Countertops: Kitchen countertops must first be thoroughly cleaned. Then it is recommended to pour hot water directly over them from a boiling kettle. The counters should be covered with heavy silver foil, strong enough to last the entire holiday, or, alternatively, with oilcloth or another type of reusable covering that can be kept from year to year. Such coverings can be found in stores selling household items or hardware. Regarding some countertops, such as those made from granite, many hold that after pouring the boiling water over each part of the countertop, one may use it without covering it.

Sink: The kitchen sink must be cleaned thoroughly. Then hot water should be poured over the sink and faucet from a kettle that has just boiled. A special plastic insert that covers the entire sink should be purchased and used for the duration of the holiday. Such inserts are also sold in household goods stores. If the sink is made of stainless steel, many hold that after pouring boiling water on each part of it, the sink may be used as usual.

Stove: The surface of the stovetop should be thoroughly cleaned with a grease remover and covered with heavy aluminum foil. The grates of the stove (on which the pots sit) should be taken to a place where utensils are kashered, and one should ask them to perform libbun (intense heating by direct fire). Alternatively, they can be wrapped in silver foil. There is no need to kasher the burners, but at the end of the process of kashering and covering the surface and the grates, all the flames should be lit to the highest possible setting, and left burning for about half an hour.

Table: The dining table should be cleaned well and covered with plastic. One should take care during Passover not to eat directly on tables that are not covered with a tablecloth.

Miscellaneous: Tablecloths and towels should be washed. A baby’s high chair and its tray require thorough cleaning, after which boiling water should be poured over them. Ovens should be thoroughly cleaned, including in all their crevices, with a grease remover, and then turned on, set to the highest temperature, for about an hour. Regarding other kitchen appliances, one should ask a rabbi whether and how they can be kashered for Passover.