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

Non Stick Pans

sjust

Recommended Posts

sjust Apprentice
sjust
Posted

I was told that I should no longer use the non stick pans that had been used for gluten foods. I am wondering if there is any way to "clean" them or if I have to throw out all my pans and start over.

Thanks so much

Sarah

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

Celiac.com Sponsor (A8-M):


tarnalberry Community Regular
tarnalberry
Posted

If there are scratches or dents in them, and they're in pretty any condition other than "fabulous" on the interior surface, then yes, you do need to replace them. There is no good way to scrub out what can remain in the scratches without ruining the pan anyway. (And, of course, my plug for not using non-stick pans except for a few very rare circumstances. They won't give you as good of results, they're not suitable for high temperatures, and they shouldn't ever see a metal utensil near them.)

VegasCeliacBuckeye Collaborator
VegasCeliacBuckeye
Posted

I think it depends on the pan.

I have some calphalon pans that I am religiously OCD about. There is no scratches and no burn marks on them (so far). If worse came to worse, I would let my roommate use them, but I would clean them like a man possessed.

This is an issue that has never really been tested/settled. Its hard for me to believe (though Tarnalberry could probably do so) that gluten can stay on a thoroughly cleaned pan...I can understand a cast iron pan, but on a teflon pan, if you clean it like I clean it (crazy), I don't see how gluten can survive on there...

Someone correct me if I am out of bounds here. Its just that I have never heard any reputable source (no offense Tarnalberry - I am referring to companies or studies) that have proven that gluten stays on non-stick pans after using them.

I understand the paranoia about the idea of it being there, but the scientific side of me has serious doubts.

In the end, you could just be safe (like me) and buy your own set of pans...

:P

Guest j_mommy
Guest j_mommy
Posted

I am using the same non stick pans that I had prior to going gluten-free. I did take all my pans and such to my mom's and ran them through the dishwasher! But I have had no issues using my pans! That said none of my pans had scratches ect inthem!

I agree with bronchobux on this one!

sjust Apprentice
sjust
Posted
  • Author

Thank you so much. The pans are very new and one has 2 scratches the other none so for now I think I will continue to use them.

Sarah

tarnalberry Community Regular
tarnalberry
Posted
This is an issue that has never really been tested/settled. Its hard for me to believe (though Tarnalberry could probably do so) that gluten can stay on a thoroughly cleaned pan...I can understand a cast iron pan, but on a teflon pan, if you clean it like I clean it (crazy), I don't see how gluten can survive on there...

Someone correct me if I am out of bounds here. Its just that I have never heard any reputable source (no offense Tarnalberry - I am referring to companies or studies) that have proven that gluten stays on non-stick pans after using them.

no offense taken - but I think we're talking about two different things. I agree that mint-condition non-stick pans don't need to be replaced, and I placed that caveat in my statement. the problem is that it's difficult to clean non-stick pans with the same rigor as, say, stainless steel, because, by their very nature, you cannot *scrub* them, to remove gluten from small crevices. If you have no small crevices (from no scratches or nicks), then it's not a problem.

I do have two nonstick pans - one is used for pancakes and tortillas, the other for eggs, only - that I continue to use because they are in mint condition. you come within three feet of either with a metal utensil (potential for a scratch-induced crevice), I holler! :)

I agree that there's no reason for gluten to stay on a sealed surface - the question is whether or not the surface has truely remained sealed. (most of the non-stick pans I've seen... not in mint condition. :( )

honestly, in the case of a pan with just two minor scratches, I'd probably give it a good soak and wash, and make sure to not use it back and forth for gluten and non-gluten foods, but wouldn't actually replace it.

AmyTopolski Apprentice
AmyTopolski
Posted

Another thing to concider is the person. My Kitchenaid pan were in very good condition and I had to replace them with sainless steel. My daughter is very sensitive and is easly gluten by the smallest amount of cross contamination. Everytime I cooked in those pans after she felt better she was sick again. In that case, it's going to be trial and error. Hope I've help!

AMy

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

Celiac.com Sponsor (A8-M):


VegasCeliacBuckeye Collaborator
VegasCeliacBuckeye
Posted

I used to make fun of people that paid outlandish amounts of money for Kitchen Aid produts.

Now that I am older (and wiser I think), I will only buy kitchen aid products if I can help it. The quality is so much better and they never stop working or seem to get damaged.

I was in Williams Sonoma's outlet store the other day and I seriously considered buying a $50 toaster...LOL - the old me would have smacked the "new" me on the head with a frying pan for even considering it.

After that, I walked over to the Kitchen Aid stainless steel pans -- all I can say - WOW!

I'm slowly morphing into my parents...

:)

and Tiff, I was also referring to the scatched in teflon pans. I have not heard any reputable source (no offense) state that gluten gets "trapped" in the cracks and is not removed via cleaning.

sjust Apprentice
sjust
Posted
  • Author

My biggest problem with figuring out what is glutening us is that I am not the one with the issue, it is my breastfeeding baby who has the issue and once it occurs it takes a while for it to show up and even longer for the symptoms to subside.

tarnalberry Community Regular
tarnalberry
Posted
and Tiff, I was also referring to the scatched in teflon pans. I have not heard any reputable source (no offense) state that gluten gets "trapped" in the cracks and is not removed via cleaning.

gottcha. (and still no offense; it's not like I've got my own mass spec. in the house to run my own experiments. ;) ) I also haven't seen a peer-reviewed, published study on it; but there are a lot of things with no peer reviewed published studies, so this one I go on inference. at the end of the day, it's what works for you. :)

Karen B. Explorer
Karen B.
Posted

I've had the experience of a non-stick coated pan that I kept getting a mild tummy upset from, so I gave it away. I didn't want to believe that it would be a problem but it was for me.

But I think we're talking about 2 different types of pans. The kind with a Teflon, Silverstone or other kind of non-stick coating gets scratched and is porous.

The kind of pan with a Caphalon or Magnalite or other anodized coating is not porous or absorbent. I can clean my Magnalite with a brillo pad and not bother the finish. My Magnalite has not been a problem.

lob6796 Contributor
lob6796
Posted
I've had the experience of a non-stick coated pan that I kept getting a mild tummy upset from, so I gave it away. I didn't want to believe that it would be a problem but it was for me.

But I think we're talking about 2 different types of pans. The kind with a Teflon, Silverstone or other kind of non-stick coating gets scratched and is porous.

The kind of pan with a Caphalon or Magnalite or other anodized coating is not porous or absorbent. I can clean my Magnalite with a brillo pad and not bother the finish. My Magnalite has not been a problem.

I agree. There are some cheapy walmart type ones that the teflon coating actually peels off after a long term use. Those pans I wouldn't trust. But the good kind where the metal itself is basically nonstick, are fine. Oh and for scrubbing the heck out of my nonstick pans - I use a choreboy scrub pad. It looks like a brillo pad but is made out of plastic. It works great on my stainless steel pans or my nonstick. I also wash my dishes in HOT water, and I change the water, add new soap if the suds start depleting on me. I think any protein would be dead by the time I finished with it :)

Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Flash1970
      - Flash1970 commented on Scott Adams's article in Additional Concerns
      1

      Inmate with Celiac Disease Wins $630,000 After Jail Denies Gluten-Free Food

      He should have gotten millions. How much is your life worth?
    2. knitty kitty
      - knitty kitty replied to hjayne19's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      15

      Insomnia help

      @cristiana, I react the same way. Dairy consumption flushes out my digestive system within an hour, too! As casein is digested, it forms casomorphins that bind to opioid receptors in our bodies. This is similar to digested gluten peptides being able to attach to opioid receptors in our bodies. We have opioid receptors throughout our...
    3. knitty kitty
      0

      About Celiac Remission

    4. TheDHhurts
      - TheDHhurts posted a topic in Gluten-Free Foods, Products, Shopping & Medications
      0

      need help understanding testing result for Naked Nutrition Creatine please

      Hi, I bought Naked Nutrition Creatine. It lists itself as gluten free but is not certified. (It used to be, but they dropped it in the past year or two apparently.) I wrote the company and asked them what testing results they had for creatine and they sent me the attached, which says the test result for gluten is <0.025MCG. I'm used to seeing...
    5. cristiana
      - cristiana replied to hjayne19's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      15

      Insomnia help

      When I was still recovering my gastroenterologist suggested I bought lactofree product as I was very bloated. So I bought some from the supermarket and from memory, I drank a nice big glass of milk - and it went right through me literally within an hour or so, if my memory serves correctly. I came off dairy completely next and it worked like a charm...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,109
    • Most Online (within 30 mins)
      7,748
    Kathy001
    Newest Member
    Kathy001
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • knitty kitty
      Insomnia help

      By knitty kitty · Posted

      @cristiana,  I react the same way.  Dairy consumption flushes out my digestive system within an hour, too! As casein is digested, it forms casomorphins that bind to opioid receptors in our bodies.  This is similar to digested gluten peptides being able to attach to opioid receptors in our bodies.   We have opioid receptors throughout our bodies including lots in the digestive tract. Casein raises tTg IgA antibodies just like gluten consumption does, which leads to further intestinal damage and continuing inflammation.  No wonder our bodies react to it by pushing the "emergency evacuation" ejection seat button! The mother of my childhood friend was British and introduced me to drinking tea properly with milk or cream.  I miss it so much.  And chocolate ice cream.  Not worth the after effects, though.  I've found taking Omega Three supplements (flaxseed oil, sunflower seed oil, evening primrose oil) helps shake those dairy cravings.   Green leafy veggies like broccoli, kale, and greens (mustard, turnip, collards) are great sources of calcium.  Avoid spinach as it is high in oxalates that block calcium absorption and may cause kidney stones.  Yes, more leafy greens are needed to reach the same amount of calcium in a glass of milk, but the greens have other benefits, like increased dietary fiber and polyphenols that act as antioxidants, reduce inflammation, and promote health.   Exposure to gluten (and casein in those sensitive to it) can cause an increased immune response and inflammation for months afterwards.  The immune cells that make tTg IgA antibodies which are triggered today are going to live for about two years. During that time, inflammation is heightened.  Those immune cells only replicate when triggered.  If those immune cells don't get triggered again for about two years, they die without leaving any descendents programmed to trigger on gluten and casein.  The immune system forgets gluten and casein need to be attacked.  The Celiac genes turn off.  This is remission.   Some people in remission report being able to consume gluten again without consequence.  Another triggering event can turn the Celiac genes on again.   Celiac genes are turned on by a triggering event (physical or emotional stress).  There's some evidence that thiamine insufficiency contributes to the turning on of autoimmune genes.  There is an increased biological need for thiamine when we are physically or emotionally stressed.  Thiamine cannot be stored for more than twenty-one days and may be depleted in as little as three during physical and emotional stresses. Mitochondria without sufficient thiamine become damaged and don't function properly.  This gets relayed to the genes and autoimmune disease genes turn on.  Thiamine and other B vitamins, minerals, and other nutrients are needed to replace the dysfunctional mitochondria and repair the damage to the body.  
    • TheDHhurts
      need help understanding testing result for Naked Nutrition Creatine please

      By TheDHhurts · Posted

      Hi, I bought Naked Nutrition Creatine. It lists itself as gluten free but is not certified. (It used to be, but they dropped it in the past year or two apparently.) I wrote the company and asked them what testing results they had for creatine and they sent me the attached, which says the test result for gluten is <0.025MCG. I'm used to seeing test results as ppm, so I'm not sure what <0.025MCG means. Can it be converted to ppm easily? I want to confirm that it is safe to use.
    • cristiana
      Insomnia help

      By cristiana · Posted

      When I was still recovering my gastroenterologist suggested I bought lactofree product as I was very bloated.  So I bought some from the supermarket and from memory, I drank a nice big glass of milk - and it went right through me literally within an hour or so, if my memory serves correctly.  I came off dairy completely next and it worked like a charm, but started to reintroduce quite gradually it as I missed it! To this day, if I overdo dairy products, they work like a mild laxative.  I've never wanted to give up milk completely as I like it so much, and my mum had osteoporosis and it's an easy way of getting calcium.  But it doesn't really 'sit' well with me.   You may need to experiment a bit as when I was healing certain dairy products were worse than others - I could cope with one brand of Greek yoghurt, but I got extremely and painfully bloated with another brand of live British yoghurt.  
    • wellthatsfun
      nothing has changed

      By wellthatsfun · Posted

      i have been strictly gluten free for 7 months. this includes avoiding anything that may contain gluten and making sure surfaces and appliances are clean. i am 18 years old in australia and my tTG-IgA results were 69U/mL, pretty low compared to most people's, for reference. i feel the exact same as before. sure, i was pretty much asymptomatic/silent. the worst i'd get was occasionally bad stools and pitting of the nails/brittle hair since early childhood - and i was diagnosed with low iron and vitamin d which checks out due to easy bruising and such. but those symptoms have remained. maybe i'm jumping the gun, sure. i know it can take years to fully heal. but being over half a year in, i feel that i should be, y'know, healing. i'm nearly at my wits end and wondering if i should have a piece of bread or something to see how i go - to see if i possibly have refractory? my mental health is declining as i feel myself wanting to bang my head against a damn wall out of frustration every day. cravings haven't gotten better. look, i love the stuff i still can have, like salads and such. OH! i haven't lost any weight, which is mind boggling considering i eat very healthily now! i've always been on the chubbier side which is atypical of coeliac. i just don't know what's going on with me. i try to remain hopeful but i'm just so sad all the time. thanks for reading  
    • trents
      Severe severe mouth pain

      By trents · Posted

      @Charlie1946There is a PM (Personal Message) tool built into the forum website that allows you to send a private message to other forum users. Just hover over their name with your mouse cursor and the menu containing that tool will pop up. This is useful if you want to communicate with an individual without everyone else involved in the thread seeing it.  Are you realizing that in my PPI taper down recommendations in an earlier post above, I was responding not to your posts but to @Caligirl57? If you must use a PPI, I certainly would advise taking the lowest dose that is effective for you.  
×
×
  • 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.