I’m working with a rabbi to turn my kitchen kosher – it’s already loosely kosher as I already separate milk and meat and have some separate dishes, but not everything is.
I’ll kasher what I can, and buy things I can’t kasher. Any tips to make things easier? Right now I just remember which pot is milk and which is meat but they’ve also each had both in the past. I have stickers but doubt that would work for pans and pots or things that I regularly put in the microwave.
Do people buy different pot brands/ colors? Store them in different place? My kitchen is really small so looking for all creative options.
Thank you!
submitted by /u/kremboyum
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