Do I Have To Replace All My Pans?
Posted 11 March 2008 - 08:01 PM
How do I really clean the gluten off all my dishes, pots, pans, etc...
My muffin pan is a non-stick. Should I get rid of it?
My bread pan is glass (pyrex I think?) Can I clean it and remove all the gluten, or do I need to replace it as well?
How about my measuring cups (stainless steel)
Posted 11 March 2008 - 08:06 PM
MP - celiac for 10 years
Posted 11 March 2008 - 08:22 PM
Anything you can scrub properly (like glass and steel) and that doesn't have sharp corners is fine after you give it a good scrubbing so that it shines and looks completely clean. You absolutely cannot get all the gluten out of sharp corners and crevices.
But really scrub it, not just wash it.
You have to replace your toaster (or if there is a gluten eater in your house, you need separate toasters), wooden cooking spoons, wooden cutting board and plastic colander you have drained gluten pasta with (stainless steel colanders are fine after scrubbing thoroughly).
Intolerant to all lectins (including gluten), nightshades (potatoes, tomatoes, peppers, eggplant) and salicylates.
Asperger Syndrome, Tourette Syndrome, Addison's disease (adrenal insufficiency), hypothyroidism, fatigue syndrome, asthma
Posted 12 March 2008 - 07:32 AM
Posted 12 March 2008 - 08:24 AM
My fella would get depressed without bread!!!!!!!!!!!
Posted 12 March 2008 - 07:23 PM
I have these beautiful cast iron pans that I got last fall for my birthday, and I LOVE them so I don't want to replace them, but how much gluten would really be on them? The only thing I used them for that had gluten was the occasional pancake and cheese sandwich.
And my toaster, I cleaned it out and shook out all the crumbs and wiped the sides, but could I still be getting gluten from it? Even just in the 1 minute that my bread is toasting?
I did buy some new wooden cutting boards, but I suppose my wooden spoons would be a problem too. My frustration with replacing everything is that I don't have an official diagnosis, and sometimes I just think that maybe I'm not super sensitive to gluten, just mildly.
So sorry to be the ignorant newbie, it's just hard to go out and replace all that until I'm really convinced I need to.
Posted 12 March 2008 - 08:22 PM
Glutenfreemeg~ I feel your frustration. I am currently trying the diet on my daughter. We have celiac disease in the family and she has the classic symptoms, but her blood work and biopsies came back normal. I'm trying the diet anyway. She has too much diarrhea to be normal in my opinion.
Anyway, I also have some really nice pans and utensils that I recently purchased (in the past year or so), so I'm really sad to see them go. Oh, and I have a REALLY nice toaster. I can't believe I have to say goodbye to that too. (not to mention a 50 dollar awesome cutting board I bought about a year ago!) Ah well. I guess you have to do what you have to do.
I'm wondering how hard to scrub. I'm hoping an SOS or plastic scrubber on my glass and stainless stuff will be sufficient.
Good luck to you.
Posted 13 March 2008 - 09:08 AM
MP - celiac for 10 years
Posted 13 March 2008 - 03:28 PM
Outdoor grills are another one to watch out for. My sister after going gluten free, glutened our entire family on the gas grill even though the thing had been completely cleaned. Most charcoals have gluten in them also. Thankfully we never had gluten on our grill with only hot dogs, veggies, and plain chicken breasts.
Posted 13 March 2008 - 03:35 PM
You can keep your cast iron pans, but scrub them and burn the old seasoning off by baking the pans in the oven at a high temperature (disconnect the smoke alarm first and turn on the vent fan) and then reseasoning them. Cast iron surface, seasoned, is VERY porous and will hold protein residues in the grease/oil you can never get all the way out. THOSE have to be declared a gluten free cooking utensil.
You might be able to get a toaster oven rack clean enough but a pop up toaster, no way can you dissamble one of those far enough to get it clean. If you don't make a lot of toast just toast bread under the broiler element (carefully) in the oven as you shop for a new one. If other people will be eating wheat toast, that old toaster is now "theirs" and is only for wheat toast. (I have the world's oldest toaster for wheat things on standby... I will not throw it out, it's like a family member.... just why is it that all new toasters are like Godzilla sized compared to the old one, does anyone really need something the size of a convection oven on the counter to make one slice of miniature gluten free bread from a mini loaf ? )
Wooden spoons, buh- bye, again, way too porous and definitely cannot be cleaned unless sanded down and refinished, at least they are nice and cheap.
Posted 13 March 2008 - 04:02 PM
One time in the toaster might not cause a problem, not even for someone who's sensitive. But since this disease reacts in an accumulative way, having toast a few times a week that was made in that toaster may cause a reaction. Also, again, because of the nature of this disease, you can get more sensitive the longer you go gluten free. My son feels the effects of gluten far more easily and severely and for a longer length of time than he did just a few months after diagnosis. I have to be much more stringent than I did a year ago or even two years ago.
We ended up replacing everything but our pyrex dishes, stainless steel pans and utensils and one non-stick pan that was only used for scrambling eggs and cooking homemade home fries. It's still all that it's used for
Posted 13 March 2008 - 04:13 PM
I do all of the grocery shopping and cooking so I have almost total control of my kitchen. I personnaly think it is ridiculous to throw everything out and start over when you are newly diagnosed and have been until now a total gluten eater.
Having said that, I didn't have any problems after going gluten-free. If I had, or you do, I might be talking differently.
best regards, lm
colonoscopy, upper GI
blood, urine, stool tests, prometheus panel
positive endoscopy/positive duodenal biopsies (severe villous atrophy, high intraepithelial lympocytes)
diagnosed celiac disease by Gastroenterologist Andrew R. Gottesman, 12-18-06
"Sobriety sucks. That's why they invented booze in the first place." Denis Leary - Rescue Me
Beware the chocolate of Chiapa
Posted 13 March 2008 - 05:57 PM
My advice is to do what you feel comfortable with. I would get a new toaster and a new colander.
Posted 14 March 2008 - 11:22 AM
I got rid of my beloved cutting board, my non-stick pans (they were old and icky anyway), and my wooden and plastic spoons.
Takala~ you cracked me up about the toaster thing. I went shopping for a new one and felt the same way you do. Felt like an elf shopping in a giant world for a moment!
It's a good thing that we got a nice tax return this year. Replacing this stuff isn't cheap!
I wonder about my griddle. I love that thing. I imagine it is sort of like the cast iron stuff. I read about a commercial cleaner, that once used would require you to reseason the griddle with oil. Wonder if that would work?
Posted 15 March 2008 - 07:48 AM
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