[liner]

i have just begun a relationship with a celiac and im not sure if i can cook with any of my current items. do i have to get new? also if anybody has advice i would be very greatfull

[curlyfries]

Stainless steel pots and pans are fine........as long as you clean it extra well.

Glass and corningware is fine.......same as above.

Cookie sheets and other metal pans can be covered in foil or parchment if you don't want to replace them.

Non-stick pans usually need to be replaced, as they often have scratches that could harbor gluten.

Same goes for plastic storage or utensils.

Wood cutting boards and spoons really should be replaced.

There is some controversy whether stoneware or iron skillets can be cleaned sufficiently.

Plastic colander definitely should be replaced.


I'm probably forgetting something, but hope this helps.

Yay for you for being here and making sure!

[ang1e0251]

Don't forget the toaster! Your friend should have a new, dedicated toaster in a neutral location. Then make sure they have their own butter, jelly and peanut butter.

It's great you are so aware.

[GFLisa]

My kitchen is completely gluten-free so that we don't have any issues. However when I cook away from home my general rule of thumb is to not use any pourus materials. I avoid teflon and other non-stick items, cast iron, clay, wood, and plastic. I try to use stainless and glass for everything. If I need to toast bread I'll put it on foil in the oven.

[pah77]

I had the same question...thanks for the info. I was reluctant to throw away my nice pots and pans but I see why it's a good idea. Why the cutting boards though? I've only used them for veggies and meat. What about steel colanders?

Thanks again!

[brigala]

pah77, on Jan 11 2009, 04:43 PM, said:

Why the cutting boards though? I've only used them for veggies and meat. What about steel colanders?

Most people use cutting boards for all sorts of things, slicing home-made bread, making sandwiches, etc.. Cutting boards get all sorts of scratches in them, and wood is porous and will hold contaminants for a long time. If you really really only EVER use your board for veggies and meat, you're probably ok.

If you have a wire colander, you should probably replace it. You can never really clean between all those tiny little wires. I have one which I will only use for gluten pasta now. I also have an enameled metal colander with nice big holes and I don't have any concern about whether I can get it clean enough or not. I use it exclusively for gluten-free pasta and foods now. I also scrub it with a brush and soap before putting it in the dishwasher, just in case someone else in the house has accidentally used it for a gluteny food.

-Elizabeth