I have been informed that a non-self cleaning oven can be kashered by 1)cleaning it thoroughly and 2)heating it to the highest temperature for two hours. My wife though believes that a blow torch is necessary to kasher such an oven.

We will be getting a brand new oven shortly, so I am merely posting this out of intellectual curiosity and ego. So, which one of us is right?

Depends how you hold. You could just clean it & leave it 24 hours. Isn't the blowtorch a lubavitcher thing?

We did the blowtorch thing and we're not Lubavitch.

same here.

I believe yo' wife is correct......

self-clean and be done with it.

http://www.kashrut.com/Passover/kashering/


Oven
Kashering a Self-Cleaning Oven:

1. Remove any large pieces of food (or other items) from the oven.
2. Go through one complete selfcleaning cycle with the racks in place. It is preferable that the racks be cleaned and remain unused for twenty-four hours before they and the oven are kashered.

Kashering a Non-Self-Cleaning Oven:

1. Clean walls, floor, door, ceiling and racks thoroughly with an abrasive cleaner (for example, Easy-Off) to remove tangible chametz. Pay special attention to the temperature gauge, the window in the door and the edges of the oven chamber. Black discolorations that are flush with the metal do not have to be removed.
2. Once the oven is clean, it is preferable that it remain unused for twenty-four hours.
3. Place the racks back into the oven, and turn the oven to broil for oneand-a-half hours.
4. Pesach food or pans may be placed directly on the door or racks once the oven has been kashered.

If the oven has a separate broiler chamber, it should be kashered in the same manner as the oven chamber. A broiler pan that comes in direct contact with food cannot be kashered.

Note: The method of kashering described above is based on the ruling of Rav Aharon Kotler. However, Rav Moshe held that the oven must either be kashered with a blowtorch, or an insert must be placed into the oven for the duration of Pesach. Consult your rabbi for guidance.

http://www.oukosher.org/index.php/articles/single/11/
D.To kasher a conventional oven between dairy and meat use:
1. Clean the oven surface thoroughly with an oven cleaner.
2. Allow a 24-hour downtime before kashering a non?kosher oven. After meat and dairy use the oven can be kashered immediately.
3. Turn the oven on to the highest setting for one hour.

Some opinions
about from meat to dairy (kosher).

So, I see there are two opinions, with Rav Moshe Feinstein being more stringent.

Thanks, everyone.

Is this standard kashering, or for pesach? I was always under the impression that just cleaning it out and putting it on the highest temp for 1/2 an hour was enough...