Jump to content

Follow Us:  Twitter Facebook RSS Feed            




   arrowShare this page:
   

   Get email alerts  Subscribe to FREE Celiac.com email alerts

 
Ads by Google:
Celiac.com Sponsor:                                    


Photo
- - - - -

Necessary To Replace Pots & Pans & Utensils?


  • Please log in to reply

15 replies to this topic

#1 shirleyujest

 
shirleyujest

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 109 posts
 

Posted 12 June 2009 - 04:51 PM

This is beyond my budget. Is this really necessary, and why when I've run everything through the dishwasher to sterilize it? Is gluten really that pernicious or ubiquitous or whatever? If we are unable to afford this will repeated washing get rid of the gluten gremlins?

:o
  • 0
SUJ

..............
dx fibromyalgia '02
dx lupus '03
dx raynauds '05
but luckily i'm much more than my disease(s)!
may '09: tested neg. for celiac but have extremity numbness, ataxia, headaches etc. -- in other words enough reason to go gluten free to test my response

Celiac.com Sponsor:

#2 Lisa

 
Lisa

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 9,799 posts
 

Posted 12 June 2009 - 05:02 PM

Pots and pans need to be replaced only if residual gluten cannot be cleaned. Scratched teflon should be replaced regardless of gluten.

I would invest in a dedicated toaster, cutting board and perhaps a colander and new wooden spoons. Most everything else can be carefully hand washed or run in the dishwasher.

But do remember, gremlins can hide anywhere. ;)
  • 0
Lisa

Gluten Free - August 15, 2004

"Not all who wander are lost" - JRR Tolkien

#3 mamaw

 
mamaw

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 2,966 posts
 

Posted 12 June 2009 - 05:05 PM

If your pots & pans are of a porous coating & scratched ( teflon or any no-stick coating ) they need to be replaced.
Stainless steel, ceramic are okay to scrub well.
Sterilizing does nothing for getting rid of gluten. Gluten can hid is small cracks & cervices such as toaster, mixer, bread maker, plastic utensils, wooden cutting boards, plastic measuring spoons & cups.
It is expensive to replace everything at once. I know many of us now get new cookware & such for gifts ie: Christmas, birthday. I'm sure we never would want these gems but now out of necessity for good health & well being we love to get appliances! Funny how an illness can change ones thoughts...
It is not the worth the risk to use things that are scratched......

hth

mamaw
  • 0

#4 yolo

 
yolo

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 1,470 posts
 

Posted 12 June 2009 - 09:06 PM

cast iron pots and pans can be put through the oven cleaner cycle at 600 degrees to get rid of the old gluten. Yes it really does take a full 600 degrees. Am not sure how long one needs to have it on. I did it for an hour just to make sure. Takes a while for the oven to open afterwards in order to cool off. Then wash the pots and re-season with oil.

Bea
  • 0
Diagnosed celiac sprue as infant: failure to thrive & pneumonia-back on grains age 4. Began herbs 1971 combating chronic kidney disease/general ill health 1973. Avoid wheat family and "allergens" by 1980. Late 80's doc. diagnosed candida: cave-man diet. Diagnosed degraded myelin sheath 2006; need co-enzyme B vitamins. Discovered celiac fall 2007; finally told diagnosis as infant. Recently found I am salicylic acid intolerant. Ironically can't tolerate most herbs now. Can now eat brown rice & other gluten-free grains (except corn) & even maple syrup & now homeopathic medicine works! Am still exploring the shape of this elephant but I've made progress!

#5 Asillem4

 
Asillem4

    New Community Member

  • Advanced Members
  • Pip
  • 19 posts
 

Posted 13 June 2009 - 08:03 AM

Bea, do you know about BBQ grills getting hot enough to kill gluten? My brain says no.
My husband and I have cooked bread on all of our grills and now that I'm not eating gluten, he insists the grill gets hot enough to kill gluten. The problem is, the last two times he's grilled for me I've gotten terrible bloating, pain, and gas like I haven't had in months. I'm exhausted for days after and in a bad mood.
If anyone can give me some scientific evidence that the heat of a BBQ doesn't kill gluten he might believe I'm not a crazy paranoid person. Or maybe I am!
  • 0
Promethius Lab. panel shows Pos. genetic marker / Neg. antibody. Family doc, Gastro, and Allergist refuse to look down this path any further. I've gone gluten free without the diagnosis and am so much happier now.
Intollerances to: wheat, barley, rye
Allergies to: wheat, corn, soy, milk, peanut
Annoying to: anyone who wants to cook for me, go to a restaurant, or have a cold beer on a hot day with me

#6 mouse

 
mouse

    **armetta**

  • Advanced Members
  • PipPipPipPipPipPip
  • 1,136 posts
 

Posted 13 June 2009 - 08:16 AM

Until someone responds with the answer, you might want to do what I do, when I am eating at friends' home and they are grilling. They always put mine on foil before placing on the grill and use separate tongs for turning.

I do know that in our last home that we had a built-in grill and I did get sick when my husband grilled on it. But, that could also be because we did not use it often and so some gluten was probably still sticking to it. I really don't know. But, when we built this townhome, we bought a new grill and no one is allowed to put anything with gluten on it. They don't get to toast the hamburger buns LOL. If they are that despirate for toasted hamb. buns, they can put them in my husbands toaster. They also know that the buns stay in the kitchen and don't come to the table as I have been cross contaminated by people being careless about passing the buns around. They have to make their sandwiches on the counter and then bring the plate to the table.

Boy, was I a rude hostess - hee, hee.
  • 0
"Throw yourself a pity-party and you'll be the only guest." - Earlene Fowler

Diag. Celiac Disease by positive blood test 2/03/2004
Allergies - corn, soy, casein, egg whites and wheat
Morphia Scleroderma
Osteoarthritis
Hypothyroid and Hperthyroid
Essential Tremors
Asthma
Migraines
Fibromyalgia - diag. in 1978 when they called it Fibrositis
PAD Peripheral Artery Disease
Angina and Atrial Fibrillation
Gluten Ataxia
Vitiligo
Scoliosis of the spine (caused by malabsorption and it is horribly painful) This would be enough reason for someone to go gluten free.
Ocular Myastenia Gravis

#7 Lisa

 
Lisa

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 9,799 posts
 

Posted 13 June 2009 - 08:21 AM

Gluten is not something that can be killed. It's a protein. Excess heat may alter the gluten structure, but does not kill it. It can scrubbed and removed.

I would suggest getting new burners or grates for your grill.
  • 0
Lisa

Gluten Free - August 15, 2004

"Not all who wander are lost" - JRR Tolkien

#8 yolo

 
yolo

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 1,470 posts
 

Posted 13 June 2009 - 09:40 AM

If somehow you could remove the grill grate and put it in your self cleaning oven at the proverbial 600 degrees that might work--assuming it doesn't warp or melt!!
But then of course there is the matter of the cover too. You might be better off all things considering just getting a new one. Maybe one for you and one for hubby?

Bea
  • 0
Diagnosed celiac sprue as infant: failure to thrive & pneumonia-back on grains age 4. Began herbs 1971 combating chronic kidney disease/general ill health 1973. Avoid wheat family and "allergens" by 1980. Late 80's doc. diagnosed candida: cave-man diet. Diagnosed degraded myelin sheath 2006; need co-enzyme B vitamins. Discovered celiac fall 2007; finally told diagnosis as infant. Recently found I am salicylic acid intolerant. Ironically can't tolerate most herbs now. Can now eat brown rice & other gluten-free grains (except corn) & even maple syrup & now homeopathic medicine works! Am still exploring the shape of this elephant but I've made progress!

#9 hadabaday2day

 
hadabaday2day

    Community Member

  • Advanced Members
  • PipPipPip
  • 45 posts
 

Posted 14 June 2009 - 08:47 PM

I replaced everything, but I had scratched teflon anyway, which I knew wasn't safe for anyone. If you have stainless steel it can be scrubbed with steel wool. And so can glassware. If you see those burnt on grease spot on things like casserole dishes, you can bet there is gluten in it. At least scrub well, replace anything scratched like teflon or plastic, replace your toaster and your pasta colander. And it doesn't matter if you sanitize things. Imagine pouring bleach over a piece of bread, it is clean, but it is still a piece of bread with the same protien structure. Sterilizing does nothing.

And I did buy a new BBQ grill, but they make reusable metal grates and foil grates or just use foil over your existing grate.
  • 0
Alia 30
Mis-Dx 3/2005
Self Dx (although not necessary considering the testing I had done) 12/2008
+ for DH, + AgA IgG Not sure why I didn't get Dx with that info.
Ds 5- Neg bloodwork. Positive response to gluten-free trial. Gluten free and better than ever.
Dd 10- Neg bloodwork. No response to gluten-free trial, but gluten-free at home.

#10 Asillem4

 
Asillem4

    New Community Member

  • Advanced Members
  • Pip
  • 19 posts
 

Posted 14 June 2009 - 09:11 PM

Thank you all so much for your advice / experience stories. I told my husband about putting foil on the grill for me when he cooks. I had suggested that before but he said it was not necessary. Maybe he'll believe you ladies!
Someday I'll have my own toaster, cooking spoons, etc. When we build our house, I'm going to insist on certain things and one will be my own area of the kitchen where breads and other gluten items are NEVER allowed.
Cross contamination can wipe out all our best efforts to stay healthy! I had a young man scooping ice cream onto plates with cake on them the other night at my daughter's graduation party. Thankfully the cake was red velvet so I could easily see it in the ice cream when I went to scoop my own. I was amazed at his sloppiness. I know it wasn't an attempted terrorist attack but try telling my body that if I'd eaten any of those crumbs.
I wish, wish, wish my whole family would go gluten free. All of my daughters have digestive and skin issues but none of them are willing to get tested. My husband has digestive issues almost daily and has occasional skin eruptions. I know a gluten free diet would help all of us out and eliminate cross contamination issues.
  • 0
Promethius Lab. panel shows Pos. genetic marker / Neg. antibody. Family doc, Gastro, and Allergist refuse to look down this path any further. I've gone gluten free without the diagnosis and am so much happier now.
Intollerances to: wheat, barley, rye
Allergies to: wheat, corn, soy, milk, peanut
Annoying to: anyone who wants to cook for me, go to a restaurant, or have a cold beer on a hot day with me

#11 yolo

 
yolo

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 1,470 posts
 

Posted 14 June 2009 - 09:38 PM

Just wanted to say they now have these awesome gluten free cake mixes you can buy. You can't tell the dif. with regular cake. Try it. Bring the cake next time, you will be glad you did! I just wish I could handle sugar etc. but that is a different story.
Bea
  • 0
Diagnosed celiac sprue as infant: failure to thrive & pneumonia-back on grains age 4. Began herbs 1971 combating chronic kidney disease/general ill health 1973. Avoid wheat family and "allergens" by 1980. Late 80's doc. diagnosed candida: cave-man diet. Diagnosed degraded myelin sheath 2006; need co-enzyme B vitamins. Discovered celiac fall 2007; finally told diagnosis as infant. Recently found I am salicylic acid intolerant. Ironically can't tolerate most herbs now. Can now eat brown rice & other gluten-free grains (except corn) & even maple syrup & now homeopathic medicine works! Am still exploring the shape of this elephant but I've made progress!

#12 samcarter

 
samcarter

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 251 posts
 

Posted 15 June 2009 - 07:02 AM

We just replaced all our old Teflon pans this weekend. For a while i'd wanted to do this--we had one saucepan that was so scratched and worn away I was sure I could never really get it clean, so I scoured and boiled the smaller saucepan and used that for any gluten-free stuff.

But now we have stainless steel, which, as has been pointed out, has no Teflon nasties and can be scrubbed or even put in the dishwasher, according to the manufacturer (Calphalon is the brand I have).

I was worried about not being able to cook scrambled eggs, but I made the BEST scrambled eggs ever in my new stainless steel pans. Just by following the instructions in the owner's instructions.

I haven't replaced my toaster, only because i just don't toast gluten-free bread, really. If I were to replace it I would get a toaster oven, because it's easier to get crumbs out of those. If you Google "toaster bags" you can find toaster bags to put gluten-free bread in so you can safely toast bread in a non-gluten-free toaster.

I would also definitely get a separate colander--so you can rinse fruit, or drain gluten-free pasta, that sort of thing---and get it in a different color and mark it clearly "GLUTEN FREE".
  • 0
Negative EMA test 8/08
Gluten free 8/08
Positive response to dietary change
Dairy free 3/09
Citrus free 5/09
Allergies: bananas, apples, green beans, mold.

#13 shirleyujest

 
shirleyujest

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 109 posts
 

Posted 15 June 2009 - 03:08 PM

Thank you for the input everybody! I'm going to get new items little by little in the meantime just use my non-porous items.
  • 0
SUJ

..............
dx fibromyalgia '02
dx lupus '03
dx raynauds '05
but luckily i'm much more than my disease(s)!
may '09: tested neg. for celiac but have extremity numbness, ataxia, headaches etc. -- in other words enough reason to go gluten free to test my response

#14 zero

 
zero

    Community Member

  • Advanced Members
  • PipPipPip
  • 62 posts
 

Posted 16 June 2009 - 07:12 PM

I'll provide the contrarian view point.

I am not concerned about using the cooking utensils, pots and pans from before I was diagnosed. I cleaned them thoroughly and if there is any gluten left in the pores it is of a finite amount and it could gluten me at most a few times before it is gone. It helps to be aware of what is too much based on both short term symptoms and long term risk. The average person is diagnosed after 9 years or so and for me it was at least a couple of years so this was an acceptable risk.

That being said, I would not use the cooking utensils and so forth for gluten one day and non-gluten the next. Divide them up and keep it that way.
  • 0
Diagnosed Celiac May 2008

#15 yolo

 
yolo

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 1,470 posts
 

Posted 16 June 2009 - 07:42 PM

I'll provide the contrarian view point.

I am not concerned about using the cooking utensils, pots and pans from before I was diagnosed. I cleaned them thoroughly and if there is any gluten left in the pores it is of a finite amount and it could gluten me at most a few times before it is gone. It helps to be aware of what is too much based on both short term symptoms and long term risk. The average person is diagnosed after 9 years or so and for me it was at least a couple of years so this was an acceptable risk.

That being said, I would not use the cooking utensils and so forth for gluten one day and non-gluten the next. Divide them up and keep it that way.



Most people find that cleaning the normal stainless steel pot one used previously for gluten is just fine. I have even done well when someone at a Thai restaurant just thoroughly cleaned their aluminum pots. Its the baked on stuff on glass that is hard to get rid of in my opinion as well as of course porous surfaces like Teflon. Fortunately the iron pots and pans can be salvaged by putting in a self cleaning oven (600 degrees)and then washing the powder off. I had to get rid of my wooden bowls and chopping block etc. of course...
  • 0
Diagnosed celiac sprue as infant: failure to thrive & pneumonia-back on grains age 4. Began herbs 1971 combating chronic kidney disease/general ill health 1973. Avoid wheat family and "allergens" by 1980. Late 80's doc. diagnosed candida: cave-man diet. Diagnosed degraded myelin sheath 2006; need co-enzyme B vitamins. Discovered celiac fall 2007; finally told diagnosis as infant. Recently found I am salicylic acid intolerant. Ironically can't tolerate most herbs now. Can now eat brown rice & other gluten-free grains (except corn) & even maple syrup & now homeopathic medicine works! Am still exploring the shape of this elephant but I've made progress!




0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users

Celiac.com Sponsors: