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Gluten Free Cooking...what Kind Of Cookware?


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#1 tweeks2010

 
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Posted 14 August 2010 - 09:07 PM

I am wanting to invest in some good...new wookware for just myself to use for gluten free cooking. Just wondering what the best kind of cookware to use is. Which is less porous and wont absorb and gluten if somebody accidently cooks with me cookware. Should I get stainless steel, cast iron? Any ideas? Thanks
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#2 ravenwoodglass

 
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Posted 15 August 2010 - 04:42 AM

Go with the stainless steel. Cast iron will absorb stuff. Get the best stainless you can afford and it will last a lifetime. I am still using the stuff my Mother-in-law gave me for my wedding. I just cleaned it real well after diagnosis and it has outlasted the marriage. I also use teflon coated pans for some stuff but I got new ones of those. For baking I use a good quality ceramic or glass with the exception of cookie sheets and cupcake pans.
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Courage does not always roar, sometimes courage is the quiet voice at the end of the day saying
"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)

#3 tarnalberry

 
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Posted 15 August 2010 - 07:57 AM

I'm partial to my Calphalon anodized aluminum. (NOT the non-stick stuff. Non-stick is useful for a few things - eggs, pancakes - but the opposite of helpful for many other things.)

If you think you can keep a few things reserved for your use only, I would get a cast iron skillet, because they're useful for some things (especially for getting more iron), but it is a distinct contamination risk if anyone cooks ANYTHING with gluten in it. (I have a "no gluten in any pots except one which is reserved for my inlaws' oatmeal, and otherwise never gets used.)
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Tiffany aka "Have I Mentioned Chocolate Lately?"
Inconclusive Blood Tests, Positive Dietary Results, No Endoscopy
G.F. - September 2003; C.F. - July 2004
Hiker, Yoga Teacher, Engineer, Painter, Be-er of Me
Bellevue, WA

#4 kareng

 
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Posted 15 August 2010 - 08:07 AM

I'm a Caphalon fan like Tiffany. I had it for 23 years before Dx. Kept that for my glutinous family members and got a whole new set for me! Takes a lot of cabinet space but we must keep Mom happy. B). Also, love Pyrex and corning ceramic for other stuff. Got a big ridged grill pan for the stove top to do BBQ chicken when we don't want to grill out.
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#5 sa1937

 
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Posted 15 August 2010 - 08:36 AM

I'm also partial to my Calphalon hard anodized aluminum...I bought it back in the late 90's and just scrubbed the dickens out of it with Comet when I went gluten free. I think it's now made in China. Posted Image

I also got rid of all my old ancient non-stick and bought a set of T-Fal for those times I really want to use non-stick cookware. I live alone so have total control in my kitchen.
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Sylvia
Positive Celiac Blood Panel - Dec., 2009
Endoscopy with Positive Biopsy - April 9, 2010
Gluten Free - April 9, 2010

#6 i-geek

 
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Posted 15 August 2010 - 09:22 AM

I have some beautiful stainless steel Calphalon pans. In fact, I used celiac disease as an excuse to replace my old non-stick omelette pan with a new stainless one. :D I do have one non-stick pan that is crucial for pancakes, otherwise everything else is stainless except for the cast iron dutch oven (our kitchen is gluten-free except for husband's beer).
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#7 sb2178

 
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Posted 15 August 2010 - 10:36 AM

I have a few Farberware stainless steel pots and really find them to be very good. Mid-range price, long lasting, proper heavy bottoms, etc. My other suggestion is to think about what sizes you use and to buy those sizes instead of a set. Helps save kitchen space and possibly money. I, for example, really only use three pots (2 qt, 3 qt, 8 qt), a non-stick griddle, a 10" skillet, and a small cast iron skillet which I adore for one serving eggs, toasted sandwiches. But definitely stainless steel, with copper or aluminum bottoms/layer. Keep in mind, if you're looking for long term, that enamel lined cast iron gets too heavy for many people as they age.

Glass lids are handy if you don't have a great sense of timing and want to be able to see, but I don't need them mostly.

For baking, I also prefer glass or ceramic. Except for muffin tins, which I've never seen in either.
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2/2010 Malabsorption becomes dramatically noticable
3/2010 Negative IgA EMA; negative IgA TTG
4/2010 Negative biopsy
5/2010 Elimination diet; symptoms begin to resolve on gluten-free diet round two (10 days)
5/2010 Diagnosed gluten sensitive based on weakly positive repeat IgA & IgG TTGs and dietary response; decline capsule endoscopy.

Now, what to do about my cookbook in progress? Make it gluten-free?

#8 precious831

 
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Posted 15 August 2010 - 12:40 PM

I am wanting to invest in some good...new wookware for just myself to use for gluten free cooking. Just wondering what the best kind of cookware to use is. Which is less porous and wont absorb and gluten if somebody accidently cooks with me cookware. Should I get stainless steel, cast iron? Any ideas? Thanks


You know my GI told me to change everything. He didn't seem to have problem with teflon but he advised stainless steel instead. Fine with me and so I splurged with a few items. I have a Saladmaster stainless steel set. Cast iron and Teflon will absorb gluten, also stoneware.

I also got a new toaster oven for me. DH has his own gluten toaster. However since me going gluten-free he's not been eating hardly anything w/ gluten at all and he said he feels better and even calls gluten "poison." LOL Probably because he's seen how sick I get from it. Both my DD and I are gluten and dairy-free.
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Grain-free,dairy-free, soy-free (celiac, possible colitis now as well).
Extremely allergic to shellfish, Aspirin & Ibuprofen




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