Do I Need To Replace My Pizza Stone?
Posted 21 February 2008 - 11:09 PM
Posted 22 February 2008 - 04:48 AM
"I will try again tommorrow" (Mary Anne Radmacher)
celiac 49 years - Misdiagnosed for 45
Blood tested and repeatedly negative
Diagnosed by Allergist with elimination diet and diagnosis confirmed by GI in 2002
Misdiagnoses for 15 years were IBS-D, ataxia, migraines, anxiety, depression, fibromyalgia, parathesias, arthritis, livedo reticularis, hairloss, premature menopause, osteoporosis, kidney damage, diverticulosis, prediabetes and ulcers, dermatitis herpeformis
All bold resoved or went into remission with proper diagnosis of Celiac November 2002
Some residual nerve damage remains as of 2006- this has continued to resolve after eliminating soy in 2007
Mother died of celiac related cancer at 56
Twin brother died as a result of autoimmune liver destruction at age 15
Children 2 with Ulcers, GERD, Depression, , 1 with DH, 1 with severe growth stunting (male adult 5 feet)both finally diagnosed Celiac through blood testing and 1 with endo 6 months after Mom
Positive to Soy and Casien also Aug 2007
Gluten Sensitivity Gene Test Aug 2007
HLA-DQB1 Molecular analysis, Allele 1 0303
HLA-DQB1 Molecular analysis, Allele 2 0303
Serologic equivalent: HLA-DQ 3,3 (Subtype 9,9)
Posted 22 February 2008 - 07:49 AM
But I'll tell you what I did with some slightly used cast iron I was given. I used oven cleaner, soaked it overnight, then did another treatment. It took all the coating down, fully stripped it. Then I re-seasoned it by doing light coatings of shortening and heating in the oven. It was a lot of work but they have been fine.
I read on the forum about another person with a favorite cast iron skillet who put hers in her self cleaning oven. It took everything off as well, then she re-seasoned.
gluten-free since 4/22/07; SF since 7/07; 3/08 & 7/08 high sugar levels in stool (i.e. cannot break down carbs) digestive enzymes for carbs didn't help; 7/18/08 started SCD as prescribed by my physician (MD).
10/2000 dx LYME disease; 2008 clinical dx CELIAC; Other: hypothyroid, allergies, dupuytrens, high mercury levels
Posted 22 February 2008 - 09:02 AM
But I use mine for pizza and always struggled to scrape the crust off because the pizza dough was so sticky.
Now I get great pizza crust with no sticking by putting the dough on parchment paper and then baking on top of the hot stone. It cooks great and there's no mess to scrub off the stone.
So with parchment paper you could keep both your stone and peace of mind.
Mom of Garrett - Mizzou freshman; diagnosed Jan 2005
Posted 22 February 2008 - 09:26 AM
Posted 22 February 2008 - 10:53 AM
I don't know what I would do with out my stones!! I love them all!!!
Posted 22 February 2008 - 11:13 AM
I have a very old Pampered Chef large square pizza stone that I used to make cookies several years before I found out I was gluten intolerant. I know I will hate to hear the answer but.......here it goes. Do I have to replace it or is there a way to clean it off? I wasn't sure if the wheat flour from the cookie dough will soak into it or not. I love that stone but haven't used it since I went gluten free.
If we try to serve both sides, we cannot stand our own ground.
Celiac.com - Celiac Disease Board Moderator
Posted 22 February 2008 - 07:59 PM
Posted 24 February 2008 - 03:05 PM
pork and beef free- 1994
wheat free or wheat light- 2003
gluten free- January 2008
Posted 24 February 2008 - 04:55 PM
What if your oven doesn't have a self cleaning option? My does not. I like the idea of paper. I have a stone pizza stone and a ceramic one. The stone is very absorbant. Does ceramic absorb gluten? I also am wondering about my cast iron. I have a large collection, they are the only skillets and muffin pans I own. Has any one had luck cleaning them with out using oven cleaner? I would not feel right putting that on something I cook in. thanks
My cast iron pans have never been used with gluten foods. What I have done in the past to clean my cast iron pans was to oil the pan and add alot of salt and scrub. Then season them after that. It cleaned them up pretty well. I have a ceramic stone and I think they are pretty absorent. Use parchment under your pizza and put it on the stone, then you know for sure that you have a barrier between the stone and your food.
Posted 28 April 2008 - 02:01 PM
Posted 28 April 2008 - 05:36 PM
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