Another Pots And Pans Question

[dania]

Hello, so I know that stainless steel pots and pans are okay to use even if they were used for gluten in the past, as long as they are cleaned properly, right? But is there any special way to clean them, or just soap and water and a cloth is fine?

 

What about if your stainless steel pots have scratches though? I was just looking at my pots and I can see little scratches on the bottom inside. I think somebody was scrubbing them with something harsh or something...

[Kaleab]

Your fine. 

[cyclinglady]

I took my old stainless set and used Kleen King, a product that scrubs stainless and copper (I have ancient Revereware). They cleaned up just fine. I also scrubbed my stainless mixing bowls too. I never cook gluten in those pots now. I have a special gluten pot for my kid who get noddles every once in a while. I wash that pot with a separate sponge/scrubby and use a separate strainer. Unfortunately, I do not have a dishwasher yet!

[kareng]

If you are really worried about some gluten lingering in the scratches - wash well then boil a pot of water for a while. drain and wash again.

[LauraTX]

Agreed with the above.  Clean any gunk out of crevices and you are good to go.  No need to replace pots and pans unless they are seriously gunked up and can't be cleaned.

[cap6]

The only one I would worry about would be a shared pasta pan.  You know how that pasta starch can stick and be difficult to clean.  And for me it's probably more of a "head case" thing.  lol    A good scrub and throw through the dishwasher.  You'll be fine. 

[StClair]

I see that many are using separate sponges on their separate pots and pans. I have not done this (reasoning that it all rinses off), and now I'm concerned that I could be taking on extremely small amounts of gluten. Is there a consensus about separate sponges?

[nvsmom]

If I wash something with a lot of gluten on it, I will wash it last and then put the dishcloth into the wash.  It's worked for me, but I also don't have gluten in my kitchen very often.

[Lisa]

I see that many are using separate sponges on their separate pots and pans. I have not done this (reasoning that it all rinses off), and now I'm concerned that I could be taking on extremely small amounts of gluten. Is there a consensus about separate sponges?

Correct, it does rinse off.  If a gluten pan, I hand wash and then run it in the dishwasher.  A sponge does not last more than a week in my sink, before it's tossed and a new one appears.,,,due to bacteria and germs, rather than gluten.  Or use a plastic scrubber and run it in the dishwasher when you run it.

[Wheatless32]

Things that won't clean up completely without some serious cleaning power - cutting boards, teflon pans, wooden surfaces, cloth 

 

 

In my opinion, it's not a good idea to risk it and I would cease allowing any gluten in your kitchen, or at the very least allowing it to touch any surface you cook on or eat off of.

My parents eat a lot of flour and soy products, and I am very sensitive, so when I go over to their house I can get sick from all of the doorhandles, table edges, and other weird little surfaces they might have missed while making messy meals days prior.

I generally tend to get sick not directly from the pots/pans/plates (as they know to wash those), but more from the communal surfaces people touch while handling food (like the silverware drawer). 

While they aren't environmentally friendly, paper towels are a huge friend when sterilizing surfaces.
 

[nvsmom]

As long as you wash you hands before eating, trace flour on surfaces like doorknobs should not be a danger.  The silverware drawer, at least in my house, seems to collect crumbs though - I would wash silverware before using it if there is a chance of contamination.

 

Sterilizing won't "kill" gluten.  Gluten just needs to be physically removed by washing it away.

[cap6]

Separate sponges/dish washing rags.  Those sponges can retain tiny bits of gluten.  Don't take a chance.  Buy bright red ones for gluten users and stay safe!

[nonnarae]

I have heard so many things about the pots and pans thing. I have anondized pans. I washed, put in the oven on 525 for 30 min and then washed again. I hope I am safe. I can't afford to replace more things. We already had to replace our rustic cupboard and butcher block counter. Just not cleanable .  If glass and stainless steal are ok, why does everyone keep saying I need separate dishes. If I wash them before I use them is my corningware alright? I did get separate silverware just because they can get nicks and chips. I just though I would post some more pots/pans questions here instead of a new thread. 

 

Oh yeah and my kitchenaide. Has anyone had good luck getting theirs clean enough to still use?

[kareng]

I have heard so many things about the pots and pans thing. I have anondized pans. I washed, put in the oven on 525 for 30 min and then washed again. I hope I am safe. I can't afford to replace more things. We already had to replace our rustic cupboard and butcher block counter. Just not cleanable .  If glass and stainless steal are ok, why does everyone keep saying I need separate dishes. If I wash them before I use them is my corningware alright? I did get separate silverware just because they can get nicks and chips. I just though I would post some more pots/pans questions here instead of a new thread. 

 

Oh yeah and my kitchenaide. Has anyone had good luck getting theirs clean enough to still use?

 

 

You don't need separate dishes or silverware or glasses.  The basic idea is that smooth things can wash well - stuff with lots of scratches or cracks or crevices might not wash as well.  

[nonnarae]

 

"Will high heat such as a deep fryer render gluten safe?

The quick answer is "no". Here's why. Heat can easily denature or unravel some of the 3D structure of the gluten protein. Your digestive process does that too. The problem is the small peptide chains that trigger the immune response. Those won't be changed by the heat. These have to be altered by chemical means, something your anti-bodies try to do with only limited success. So if you eat french fries that have been deep fried with battered shrimp, you will get some gluten contamination whether it was cooked at 500 degrees or not. Sorry about that. I don't make the rules. I just tell you what they are."

 

Open Original Shared Link

 

hmmm is this why?

[nonnarae]

thank you karen.