[Avodah] Pat palter

[Rich, Joel]

But the way I read RJR's post, he was not asking only about the
ingredients. He was also asking about the oven. How do we know that the
non-Jewish baker used his oven ONLY for bread?

Some might respond by noting, "Duh! We're talking about a *baker*! What
else would be in that oven beside bread?" Well, if I'm not mistaken,
wasn't it a common practice for the Jewish community (who couldn't
afford to have an oven in each home) to keep their Shabbos lunch all
together in a common oven? A separate pot for each balabusta, but still,
if we use a common oven isn't it at least possible that the local
non-Jews might have similar needs and similar solutions? Why presume
that the palter's oven was kosher?

Akiva Miller

____________________________________________________________
Baruch shekivanta - I think I remember once learning that we assume all
there keilim (including stoves I guess) are assumed not ben yomo but I
don't know why or if so, was there an attempt to see the local teva. I'm
having a hard time answering why a takkana originally made because of
"maybe they'll feed us treif" (rashi) or chatnut (tosfot) has emerged as
it has and why pat palter was acceptable other than as a horaat shaah,
and if the metziut changed why isn't factory bread which has neither of
the issues not "pat yisrael" much the same as milk per R' Moshe (and why
was R' moshe later say yeshivot should drink chalav yisrael other than
for "salute the flag" reasons.)
GCT
Joel Rich
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