Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Ok I Just Seen The Light!

w8in4dave

Recommended Posts

w8in4dave Community Regular
w8in4dave
Posted

I was wondering why every one said to get new pots and pans when going Gluten Free. before I was DX'd we went out and bought 2 new sets paid a good price 300.00 for each set. Then not long after that was DX'd with Celiac. Everyone saying get new pots and pans for gluten-free. 1st we cannot afford a new set. I thought about getting one or two cheaper pans but really don't have the room. SO I scrubbed them as good as can be!! Well now I just read a thread that said if you use Teflon or Cast iron get new.. All my pots and pans are Stainless steel ... I scrubb the hebegees out of them !! I don't use the same pot for Gluten noodles as I do for gluten-free.  But anyway ... I have not had a problem what so ever... Does it make a difference if they are Stainless steel compared to teflon? 

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


shadowicewolf Proficient
shadowicewolf
Posted

I was wondering why every one said to get new pots and pans when going Gluten Free. before I was DX'd we went out and bought 2 new sets paid a good price 300.00 for each set. Then not long after that was DX'd with Celiac. Everyone saying get new pots and pans for gluten-free. 1st we cannot afford a new set. I thought about getting one or two cheaper pans but really don't have the room. SO I scrubbed them as good as can be!! Well now I just read a thread that said if you use Teflon or Cast iron get new.. All my pots and pans are Stainless steel ... I scrubb the hebegees out of them !! I don't use the same pot for Gluten noodles as I do for gluten-free.  But anyway ... I have not had a problem what so ever... Does it make a difference if they are Stainless steel compared to teflon? 

Stainless steel are easy to clean and deal with. The teflon is an issue because it can get scratches in it that can make it difficult to clean.

kareng Grand Master
kareng
Posted

We replace cooking tools that we can not be certain have no gluten in the cracks and crevices.  If you can clean them well, they are fine.  A colander would be hard to clean out every little hole.  A pan, like cast iron, that has cracks or pores, would be hard to clean.  Just use a little common sense - if its cleanable -it should be fine.

cyclinglady Grand Master
cyclinglady
Posted

I read on about.com (author Jane Anderson) and old threads here on this forum that cast iron is fine.  You do need to run it through the cleaning cycle of your oven and then re-season it.  I haven't had any problems.  I did toss out all teflon though and treated myself to a few new pans.  I kept all my old stainless and just scrubbed it well.  

w8in4dave Community Regular
w8in4dave
Posted
  • Author

Ok well I was thinking (In my head) <-- (can be scary lol) That what the heck! Stainless steel will not absorb any thing , why on earth would I have to buy new? So ok they are Stainless Steel and I keep them very clean!! A friend of mine asks me. How do you keep your pots and pans so clean? My answere is .. I scrub them ... She said Ohh heck no!! I am not doing that! Even my really old pots bake ware and stuff is spotless ... I am a stickler for that...

I bought a new colander and the spoons and such are stainless steel .. Again they are spotless , I re fired my Cast iron skillets , hubbs thinks he gets too much iron from them so he doesn't use them. So I have nice Cast iron Skillets and I have Stainless steel cookware .. That I keep pristine .... TY :) for your answers :) I feel better now ... 

GF Lover Rising Star
GF Lover
Posted

Always like to see a light bulb go off.  Makes the rest of us seem less crazy :lol:

w8in4dave Community Regular
w8in4dave
Posted
  • Author

Always like to see a light bulb go off.  Makes the rest of us seem less crazy :lol:

Ahhha aaahha ahahahahah 

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,656
    • Most Online (within 30 mins)
      7,748
    Sandy Bromberg
    Newest Member
    Sandy Bromberg
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Who's Online (See full list)

  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      Medication

      By trents · Posted

      I don't see how cornstarch could alter the test results. Where did you read that?
    • knitty kitty
      Medication

      By knitty kitty · Posted

      For pain relief I take a combination of Thiamine (Benfotiamine), Pyridoxine B 6, and Cobalamine B12.  The combination of these three vitamins has analgesic effects.  I have back pain and this really works.  The B vitamins are water soluble and easily excreted.   Hope this helps!  Keep us posted on your results!
    • knitty kitty
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By knitty kitty · Posted

      Welcome to the forum, @Xravith. I experienced similar symptoms before my diagnosis.  Mine were due to the loss of vitamins and minerals, essential nutrients we must get from our food.  With Celiac Disease, the intestinal lining, made up of thousands of villi, gets damaged and cannot absorb essential vitamins and minerals, especially the eight B vitamins.  The loss of Thiamine B 1 can cause muscle loss, inability to gain weight, edema (swelling), fatigue, migraines and palpitations.  Low thiamine can cause Gastrointestinal Beriberi with symptoms of nausea, abdominal pain and bloating.   Thiamine is only stored for a couple of weeks, so if you don't absorb enough from food daily, as the thiamine deficiency worsens physical symptoms gradually worsen.  If you're eating lots of carbs (like gluten containing foods usually do), you need more thiamine to process them (called high calorie malnutrition).  Thiamine works with all the other B vitamins, so if you're low in one, you're probably getting low in the others, too, and minerals like iron, magnesium, zinc, and calcium, as well as Vitamin D..  Talk to your doctor about checking for nutritional deficiencies.  Most doctors rarely recognize vitamin deficiency symptoms, especially in thiamine. Get a DNA test to see if you carry any Celiac genes.  If you do not have genetic markers for Celiac, it's probably IBS.  If you do have genetic markers for Celiac, it's probably Celiac.  I was misdiagnosed with IBS for years before my Celiac diagnosis.   Keep us posted on your progress. P. S. Deficiency in thiamine can cause false negatives on antibody tests, as can diabetes and anemia.  
    • Julie 911
      Medication

      By Julie 911 · Posted

      No she didn't because if I want to ask I have to pay 700$ for 1 hour appointment so I couldn't even ask. I read that fillers like cornstash can alter the result and tylenol contains it so that's why I tried to find someone who can answer. 
    • trents
      Medication

      By trents · Posted

      Did the GI doc give you any rational for stopping the Tylenol during the gluten challenge? I have never heard of this before and I can't imagine a good reason for it. Ibuprofen, maybe, because it is an anti inflammatory but acetaminophen?  I don't see that it would have any impact on the test results to take Tylenol.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.