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. catnapt
      - catnapt replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      8

      results from 13 day gluten challenge - does this mean I can't have celiac?

      If lectins were my problem, I would react to wheat germ (the highest source of wheat lectins) and beans. I don't. I only react to bread and pasta, which are the highest sources of gluten. Therefore, my issue is wheat-specific (Gluten/ATIs), not a general lectin issue. I have eaten a supposedly high lectin diet (I say supposedly because lectin...
    2. knitty kitty
      - knitty kitty replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      8

      results from 13 day gluten challenge - does this mean I can't have celiac?

      @catnapt, Wheat germ contains high amounts of lectins which are really hard to digest and can be irritating to the digestive tract. They can stimulate IgG antibody production as your blood test shows. Even beans have lectins. You've simply eaten too many lectins and irritated your digestive tract. You may want to allow your digestive tract...
    3. knitty kitty
      - knitty kitty replied to xxnonamexx's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      49

      My journey is it gluten or fiber?

      I take Now B-1 (100 mg) Thiamine Hydrochloride, and Amazing Formulas L-Tryptophan (1000 mg). Both are gluten free and free of other allergens. I've taken them for a long time and haven't had a problem with them. I take Vitamin A from BioTech called "A-25". It's gluten and allergen free and made in the USA. It's a powder form of Vitamin A. ...
    4. catnapt
      - catnapt replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      8

      results from 13 day gluten challenge - does this mean I can't have celiac?

      good luck! vital wheat gluten made me violently ill. I will touch the stuff ever again.
    5. catnapt
      - catnapt replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      8

      results from 13 day gluten challenge - does this mean I can't have celiac?

      I wouldn't consider this lucky. I can NOT tolerate the symptoms. And I googled it and I was not even getting 10 grams of gluten per day and I was extremely ill. They'd have to put me in the hospital. I'm not kidding. I will have my first appt with a GI dr on March 4th I will not eat gluten again - at least not on purpose ...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,368
    • Most Online (within 30 mins)
      7,748
    Klairep
    Newest Member
    Klairep
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • catnapt
      results from 13 day gluten challenge - does this mean I can't have celiac?

      By catnapt · Posted

      If lectins were my problem, I would react to wheat germ (the highest source of wheat lectins) and beans. I don't. I only react to bread and pasta, which are the highest sources of gluten. Therefore, my issue is wheat-specific (Gluten/ATIs), not a general lectin issue.   I have eaten a supposedly high lectin diet (I say supposedly because lectin content in these foods is greatly reduced by proper cooking and I eat very few of those foods raw, and even then, rarely!!) for years. My health has improved greatly on my whole foods plant forward diet. I have asked all my drs and a registered dietician about my diet, asked if eating such a high amnt of fiber might interfere with the digestion of any other nutrients and the answer has always been NO.     while doing the gluten challenge I did not eat ANY wheat germ (since it doesn't have hardly any gluten, and I was too sick from the bread and pasta to want to eat much anyway) I will NOT put that poison in my body again. That was a horrific experience and if this is what most celiac patients have to deal with, I am very sorry for them I don't care if I have celiac or NCGS I won't intentionally cause myself that much pain and suffering it's not worth it.  
    • knitty kitty
      results from 13 day gluten challenge - does this mean I can't have celiac?

      By knitty kitty · Posted

      @catnapt,  Wheat germ contains high amounts of lectins which are really hard to digest and can be irritating to the digestive tract.  They can stimulate IgG antibody production as your blood test shows.   Even beans have lectins.  You've simply eaten too many lectins and irritated your digestive tract.   You may want to allow your digestive tract to rest for a week, then start on gluten in "normal" food, not in concentrated vital wheat gluten. This explains it well: Lectins, agglutinins, and their roles in autoimmune reactivities https://pubmed.ncbi.nlm.nih.gov/25599185/
    • knitty kitty
      My journey is it gluten or fiber?

      By knitty kitty · Posted

      I take Now B-1 (100 mg) Thiamine Hydrochloride, and Amazing Formulas L-Tryptophan (1000 mg).   Both are gluten free and free of other allergens.  I've taken them for a long time and haven't had a problem with them. I take Vitamin A from BioTech called "A-25".  It's gluten and allergen free and made in the USA.  It's a powder form of Vitamin A.  I was having trouble digesting fats at one point, but found I tolerated the powder form much better and have stuck with it since.   Tryptophan and Vitamin A help heal the intestines as well as improves skin health.  I get Dermatitis Herpetiformis and eczema flairs when my stomach is upset.  So I'm healing the outside as well as the inside.   I take one 1000 mg Tryptophan before bedtime.   With the Thiamine HCl, take 100 mg to start.  If you don't notice anything, three hours later take another. You can keep increasing your dose in this manner until you do notice improvement.  Remember not to take it in the evening so it won't keep you too energized to sleep. When I first started Thiamine HCl, taking 500 mg to 1000 mg to start was recommended.  If you've been thiamine insufficient for a while, you do notice a big difference.  It's like the start of a NASCAR race: Zoom, Zoom, turn it up!   This scared or made some people uncomfortable, but it's just your body beginning to function properly, like putting new spark plugs in your engine.  I took 1000 mg all at once without food.  It kicked in beautifully, but I got a tummy ache, so take with food.  I added in Thiamine TTFD and Benfotiamine weeks later and felt like I was Formula One racing.  So cool.  You may feel worse for a couple days as your body adjusts to having sufficient thiamine.  Feels sort of like you haven't cranked your engine for a while and it backfires and sputters, but it will settle down and start purring soon enough.  Adjust your dose to what feels right for you, increasing your dose as long as you feel improvement.  You can reach a plateau, so stay there for several days, then try bumping it up again.  If no more improvements happen, you can stay at the plateau amount and experiment with increasing your Thiamine TTFD.  It's like being your own lab rat.  LoL Yes, take one Benfotiamine at breakfast and one at lunch.  Take the B Complex at breakfast. Take the TTFD at breakfast and lunch as well.  I like to take the vitamins at the beginning of meals and the NeuroMag at the end of meals.   You may want to add in some zinc.  I take Thorne Zinc 30 mg at breakfast at the beginning of the meal.   Are you getting sufficient Omega Threes?  Our brains are made up mostly of fat.  Flaxseed oil supplements, sunflower seed oil supplements (or eat the seeds themselves) can improve that.  Cooking with extra virgin olive oil, avocado oil, or coconut oil is also helpful.   @Wheatwacked likes phosphotidyl choline supplements for his Omega Threes.  He's also had dramatic health improvement by supplementing thiamine.  You're doing great!  Thank you for sharing your journey with us.  This path will smooth out.  Keep going!  
    • catnapt
      results from 13 day gluten challenge - does this mean I can't have celiac?

      By catnapt · Posted

      good luck! vital wheat gluten made me violently ill. I will touch the stuff ever again.  
    • catnapt
      results from 13 day gluten challenge - does this mean I can't have celiac?

      By catnapt · Posted

      I wouldn't consider this lucky. I can NOT tolerate the symptoms. And I googled it and I was not even getting 10 grams of gluten per day and I was extremely ill. They'd have to put me in the hospital. I'm not kidding.   I will have my first appt with a GI dr on March 4th   I will not eat gluten again - at least not on purpose   they are going to have to come up with a test that doesn't require it. 
×
×
  • 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.