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 I have the square copper pan but not the lid or other accessories.  You don't sterilize gluten because it is not a living thing.  What's needed is to clean it off good.  I haven't used mine for anything gluten yet, and don't plan to.  But I think it should be cleanable just fine.  I've used other metal pots and pans that had gluten in them and washing with soapy water gets rid of it fine.  Cast iron is harder to clean due to the rough surface but it can be cleaned also.

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Personally I would keep 2 sets, and mark the handles with paint or tape. I cook for my parents in their house using their dedicated Gluten pans, and they keep a skillet on a top shelf over the china cabinet for me when I need to cook up some egg whites, and veggies or something to eat there for myself.   Also if using a shared kitchen, cover stuff in the microwave, line bake ware with foil, freezer paper on your counters for a clean surface area. Store stuff for safety, Gluten free top shelf, gluten on the bottom, helps minimize contamination.

Also have separate condiment jars, so you do not gluten jars for those on the gluten-free diet, might also suggest dedicated gluten-free utensils and serving ware, mark them. While a good cleaning could help, this way you do not have to worry so much and organizes it a bit more.

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I don't worry about stuff that should be easy to clean.  I wouldn't share a colander - can't clean the holes well. I don't share cookie sheets at home, I have enough space for gluten eater to have his own for his frozen pizza.  At my lake house, I have them use parchment or foil if they want to make those rolls in a tube.  If feel a pot is too dirty, like they made pasta, I put it in the dishwasher or use a lot of vinegar ( seems to dissolve the flour). 

 

But if its a pot pot you are really fond of...... you could just make it off limits.  I know some people aren't good at cleaning or always burn eggs....

 

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If it is well cured, cast iron is perfectly smooth and can be easily washed with hot water.  I cook only gluten free but still use the cast iron I had before diagnosis. No problems.

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1 minute ago, mbrookes said:

If it is well cured, cast iron is perfectly smooth and can be easily washed with hot water.  I cook only gluten free but still use the cast iron I had before diagnosis. No problems.

Cast iron is not really something I would suggest for most people to use without special work, You can put your cast iron cook ware in a oven and run the cleaning cycle temps over 550F can break down the proteins that make up the gluten.....You can also like wise destroy DNA and hide blood evidence this way.  General rule Gluten is a protein like blood....if you can not clean it where a CSI tech can find blood toss it. Scratched teflon, colanders with little holes, most anything plastic.

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