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It is more correct to say that utensils transfer NON-kosher status. If a traif (forbidden; non-kosher) utensil is inserted in kosher food, soup or stew, it will affect the kosher status of the food. However, this is a complex area of Jewish law with hundreds of details; depending, for example, on the volume of the utensil, when it was last used, and the temperature of the food.

If a "meaty" utensil came in contact with dairy food, or vice-versa, a halakhic (Jewish law) question is also created, even if the food and utensil were hitherto kosher. The Torah does not permit mixing meat and dairy.

A utensil can be koshered by completely inserting it in boiling water. Utensils used at higher temperatures (spatulas, spits, etc.), are koshered with fire. They should be brought, by fire, to at least the temperature at which they are used.

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