Question About Cross-contamination

[Timotheus]

Hi everyone...first post....

My girlfriend has been absolutely wonderful about dealing with celiacs and not taking it out on me, so I really want to help her the best I can....

I was thinking that using the same pots, pans, bowls, etc. involves the risk of cross-contamination when I make my food (some containing gluten)......

Without a dishwasher, is hand washing safe enough to continue this? Or should there be strictly seperate pots/pans/bowls/etc?

Thanks everyone.

[missy'smom]

Welcome!

If you're cooking with teflon or cast iron, then yes, you need separate pans. Something like All-Clad then you can use the same ones as long as you both use a scouring pad(I use the kind without soap in it) and scrub and rinse really well. We have a dishwasher but I sometimes wash by hand too and have had no problems. You'll need separate collanders and strainers. We use the same cutting boards but don't cut gluten containing items on it. We don't cook with alot of gluten in our home but it is there and we have found what works and what doesn't. It doesn't work well for me to make quesadillas for myself and DS(who's not gluten-free) at the same time-it does work for me to make one for him in the am when I'm not preparing food for myself. I've gotten sick from rinsing and patting dry instead of thoroughly washing and drying my hands after touching his tortilla and then touching mine. We also have a small counterspace between the fridge and stove-separate from the other countertops-that we reserve for non-gluten-free sandwichmaking, toast etc. and that's where our old-non-gluten-free toaster lives.

[aikiducky]

My husband eats gluten and we don't have a dishwasher. We use the same cutlery and plates and glasses etc. but we both have our own teflon pans, because it's one less thing to think about. I mostly just cook stirfrys for myself so I'm good with one pan, not a major investment I thought.

Pauliina

[Sharon Marie]

My husband eats gluten and we don't have a dishwasher. We use the same cutlery and plates and glasses etc. but we both have our own teflon pans, because it's one less thing to think about. I mostly just cook stirfrys for myself so I'm good with one pan, not a major investment I thought.

Pauliina

[Sharon Marie]

Here is a good post on cross contamination, I hope it is helpful.

Cross-contamination is when gluten-free food comes into contact with food that does contain gluten. Unfortunately, there are many ways for cross-contamination to happen in homes and restaurants. Here are a few safety tips to help prevent gluten accidents: