Milk and meat products should always be kept separate in a kosher kitchen. Milk products are commonly referred to as "milchick", meat products as "fleishick", and products which are neither as "parve". The separation is due to the commandment "Thou shalt not seeth a kid in its own mother's milk", which is possible, however unlikely, if the two are cooked together. Normally, the separation extends to different sets of crockery, cutlery, and different sinks to wash up in. Normally, a period of three hours minimum is given between eating meat and then milk, and half an hour between milk and meat, milk products being easier to digest.
Glass utensils may be used for both milk and meat products because it is non-porous, and hence will be unlikely to retain traces of the previous meal. It is far easier, though, to just have different sets of bowls.
Koshering kitchenware may be done according to observance. Some Jews boil the relevant kitchenware in water to remove the impurities, others use a blowtorch.