Turning a pareve utensil into meat through food with meat status
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Question
On Monday at noon I fried meat schnitzel in a meat frying pan, and in the evening I fried fish patties in it. The next day, Tuesday at noon, I put the patties into a dish and cooked it in a pareve pot (there was a majority of the rest of the dish, but not sixty times as much), and a full day and night (me’et le’et) had passed from the time of frying the schnitzel until putting the patties into the pot, but a full day and night had not passed from the time of frying the schnitzel until frying the patties in the meat frying pan. Did the fish patties that were fried in the meat frying pan make the pareve pot into a meat-status pot? (In other words, is it permissible to cook in it something to which milk will later be added?)
Thank you, and I hope the question is clear.
Answer
Shalom u’vracha.
The patties indeed absorbed a meat flavor, since they were fried in a meat utensil, but this is only in the manner of “nat bar nat” — that is, the taste passed from the meat into the utensil and from there into the fish. Therefore, this meat taste in them is not halachically significant, and only eating the patties together with actual milk is forbidden according to Ashkenazi custom, but certainly heating them in the pot does not render it meat.
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