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De-Glutening The Kitchen


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19 replies to this topic

#16 Adalaide

 
Adalaide

    It needs to be about 20% cooler.

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Posted 29 July 2013 - 11:04 AM

Yes, and I posted the link to that, but I'm not home right now to find the link. It uses flax seed oil and the page explains in great scientific detail why it uses that oil. In the end it comes out super hard and works very much like a non-stick coating, of course building the perfect better seasoning over time. 

 

On second thought, after a quick google search, I believe this is the page I used. http://sherylcanter....ning-cast-iron/

Look how beautiful... omg I'm so in love right now with that pan. Every time I look at this page it makes me want to go buy more cast iron, but my husband would drop dead if he found me spending more money on cookware I don't "need."

 

ETA: this is a true labor of love. It took me several days to finish a single pan, although the last time I did I wasn't up to being awake for a normal day yet. But we're talking 3 hours plus preheat time every coat it is in the oven. Times at least 6 coats. Plus if you are super sensitive to heat like I am you'll have to wait longer than the 2 hours for it to cool enough to handle. 


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"You don't look sick or anything"

"Well you don't look stupid, looks can be deceiving."

 

Celiac DX Dec 2012

CRPS DX March 2014


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#17 bartfull

 
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Posted 29 July 2013 - 11:09 AM

He he he...I just looked it up and found the same website you just posted. I'm wondering if it would work on stainless steel. When I worked in restaurants we cooked on stainless that cleaned up more easily then brand new teflon. Don't have any idea what it was coated with but I sure wish I had some. Maybe if I did, I could give "George" a vacation.


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gluten-free since June, 2011

Can't eat soy, corn, or foods high in salicylates.

Nightshades now seem to bother me too.

 

BUT I CAN STILL PLAY MY GUITAR AND THAT"S ALL THAT MATTERS!

 


#18 Adalaide

 
Adalaide

    It needs to be about 20% cooler.

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Posted 29 July 2013 - 11:17 AM

Nothing permanent, but maybe this? http://wholelifestyl...-stick-surface/

Maybe worth dinkering around in the kitchen a little.


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"You don't look sick or anything"

"Well you don't look stupid, looks can be deceiving."

 

Celiac DX Dec 2012

CRPS DX March 2014


#19 bartfull

 
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Posted 29 July 2013 - 11:25 AM

Oh thank you, Addy! Thank you!!! I only have one stainless pan but I love it. (It was Mom's so that makes me love it even more.) I will be doing this tonight! I will be eating eggs for breakfast every morning now instead of my ice cream because I want to try ditching dairy for a while. This is just in time!


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gluten-free since June, 2011

Can't eat soy, corn, or foods high in salicylates.

Nightshades now seem to bother me too.

 

BUT I CAN STILL PLAY MY GUITAR AND THAT"S ALL THAT MATTERS!

 


#20 cyclinglady

 
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Posted 29 July 2013 - 05:29 PM

Like Addy, I love my cast iron pans.  After my diagnosis, I read on about.com that you just have to clean them during the cleaning cycle in your oven.  The temperature is so high that it burns off all gluten.  Then I re-seasoned them.   Remember, they must be washed by hand and never use soap on them -- just hot water and a quick rinse and towel dry.   I only use a  non-stick pan for my hubby's eggs each morning and everything else is cooked in cast iron.  It's lovely to be able to go from stove to oven so easily!


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