Rabbi Aryeh Lebowitz

Something very, very, very hot.

Then the other type of kashrut, the other general type of kashrut is if you have something that was bolea, that got non-kosher flavor through...

a liquid medium.

Sayyidina got a non-kosher flavor through a liquid medium, so the issue, the method of kashering is what we call hagala.

You would boil water and put that clay in boiling water and that would kasher it out.

Now there's a difference between the way Liban works and the way hagala works.

Liban goes in and completely destroys and burns up any negative, any tam that's in there that's not kosher.

Haga'allah draws out the tam but doesn't go in and pulverize it and destroy it.

Therefore, in order for Haga'allah to work, the halacha is that we wait 24 hours since its last use before doing Haga'allah.

The reason we do that is that if you draw out the tam by cooking it in boiling water, that same tam that just came out will go right back in because you're cooking that pot, you're putting, let's say, the silverware in this boiling water so the tam is going to go out of the silverware

and then right back into the silverware.

So we want it to be at least 24-hour old tam, so that it will be a tam pogum.

It will be an old tam which doesn't have a positive taste, and that way it would solve the problem.

Without getting into all the details, that solves the problem by making sure that it's been 24 hours since it was bolea that tam.

That's why they tell you, before you kasher, you sing for basically 24 hours.

A lot of people are confused by this.

They think that means they can't turn on the faucet for 24 hours before kashering.

It doesn't mean that.

It means that it has to have been 24 hours since the tam of chametz went into the sink.

You turn on the faucet and you have some cold water running in your sink.