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

Teflon Pots And Pans...

Sharon C.

Recommended Posts

Sharon C. Explorer
Sharon C.
Posted

Do I need to get new pots and pans if my regular pots and pans are teflon coated? I have read others mention things about this. A warm soapy washing isn't enough? Thanks-

Sharon

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

Celiac.com Sponsor (A8-M):


celiac3270 Collaborator
celiac3270
Posted

You should definitely replace TEFLON pots and pans. Just plain old steel is the best cause you can really scrub it and it usually doesn't retain the gluten. Teflon is hard to get completely clean and while it's okay to use for a dedicated pot or pan, you definitely should avoid it for shared pots/pans. Stick with steel :)

jaimek Enthusiast
jaimek
Posted

You should definitely replace your teflon pans. I was staying at my parents house one weekend over the summer and I happened to make eggs in a teflon pan. Little did I know that my brother had made french toast in the same pan the previous weekend. He cleaned it but it apparently didn't matter because I was bedridden for the rest of the night. It was awful. You do not want to go through what I went through.

FreyaUSA Contributor
FreyaUSA
Posted

I guess this just doesn't make sense to me. Are we talking about teflon that is pitted and chipped or are we talking about the expensive cookware that is available now? I did replace all my cookie sheets and muffin pans, but I would think my pots would be okay (expensive stuff :unsure:)

I haven't noticed any problems with my pots and pans, btw. But I do have a cheap, dedicated crepe pan that I used without thinking and... :blink: it was not good in my house for a few days. Got all four of us.

celiac3270 Collaborator
celiac3270
Posted

If it's chipped and old, definitely replace. When I got a new pot for my stuff, it was teflon, which didn't matter since only I used it. However, I recently started finding pieces of teflon in my meal--yuck!--it peels very easily and if it hadn't been a dedicated pot, I could've been contaminated. :wacko: Just buy a cheap pot...preferably not telfon B) ...for dedicated cooking.

ashlee's mom Rookie
ashlee's mom
Posted

Are there any actual studies about the Teflon retaining gluten that anyone knows about? I just don't understand how it would retain gluten. Can anyone explain?

jaimek Enthusiast
jaimek
Posted

I know the pan that I used was not chipped, but I don't think it was one of the high quality pans. I bought a whole new set of Teflon, high quality pots and pans, but I do not have any gluten in my house. I don't need scientific evidence to tell me Teflon retains gluten. I got violently ill the one time and that was enough for me. Funny cause I had used them before and never had a reaction, but it only takes that one time that someone doesn't clean it that well!

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

Celiac.com Sponsor (A8-M):


kabowman Explorer
kabowman
Posted

I have a dedicated teflon pan and I haven't had problems yet...I am pretty dilligent about it, some, meaning my husband, might even go so far as to call me parianoid! However, I have had reactions to one of my old cast iron skillets...so I have stopped using those. That is one of the things I will be requesting for Xmas - a new cast iron skillet I can use as dedicated gluten-free!

-Kate

celiac3270 Collaborator
celiac3270
Posted

Yes :D ....if it's dedicated, it probably wouldn't cause a problem, but since the teflon can peel, it's probably just better to have stainless steel--and then if anyone ever accidentally uses it, you can clean it thorougly and have confidence that there's no gluten left in it.

p.s. I'm ultra-paranoid as well......more than you can imagine :D:lol:

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. Scott Adams
      - Scott Adams replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      7

      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      In the U.S., most regular wheat breads are required to be enriched with certain B-vitamins and iron, but gluten-free breads are not required to be. Since many gluten-free products are not enriched, we usually encourage people with celiac disease to consider a multivitamin. In the early 1900s, refined white flour replaced whole grains, and people began...
    2. Scott Adams
      - Scott Adams replied to deanna1ynne's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      13

      Inconclusive results

      Keep in mind that there are drawbacks to a formal diagnosis, for example more expensive life and private health insurance, as well as possibly needing to disclose it on job applications. Normally I am in favor of the formal diagnosis process, but if you've already figured out that you can't tolerate gluten and will likely stay gluten-free anyway, I wanted...
    3. JoJo0611
      - JoJo0611 replied to JoJo0611's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      CT with contrast.

      Thank you.
    4. deanna1ynne
      - deanna1ynne replied to deanna1ynne's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      13

      Inconclusive results

      Thank you all so much for your advice and thoughts. We ended up having another scope and more bloodwork last week. All serological markers continue to increase, and the doc who did the scope said there villous atrophy visible on the scope — but we just got the biopsy pathology report back, and all it says is, “Duodenal mucosa with patchy increased int...
    5. cristiana
      - cristiana replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      7

      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      Thanks for this Russ, and good to see that it is fortified. I spend too much time looking for M&S gluten-free Iced Spiced Buns to have ever noticed this! That's interesting, Scott. Have manufacturers ever said why that should be the case?
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,440
    • Most Online (within 30 mins)
      7,748
    Lillian Steele
    Newest Member
    Lillian Steele
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Who's Online (See full list)

    • There are no registered users currently online

  • Upcoming Events

  • Posts

    • Scott Adams
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By Scott Adams · Posted

      In the U.S., most regular wheat breads are required to be enriched with certain B-vitamins and iron, but gluten-free breads are not required to be. Since many gluten-free products are not enriched, we usually encourage people with celiac disease to consider a multivitamin.  In the early 1900s, refined white flour replaced whole grains, and people began developing serious vitamin-deficiency diseases: Beriberi → caused by a lack of thiamin (vitamin B1) Pellagra → caused by a lack of niacin (vitamin B3) Anemia → linked to low iron and lack of folate By the 1930s–40s, these problems were common in the U.S., especially in poorer regions. Public-health officials responded by requiring wheat flour and the breads made from it to be “enriched” with thiamin, riboflavin, niacin, and iron. Folic acid was added later (1998) to prevent neural-tube birth defects. Why gluten-free bread isn’t required to be enriched? The U.S. enrichment standards were written specifically for wheat flour. Gluten-free breads use rice, tapioca, corn, sorghum, etc.—so they fall outside that rule—but they probably should be for the same reason wheat products are.
    • Scott Adams
      Inconclusive results

      By Scott Adams · Posted

      Keep in mind that there are drawbacks to a formal diagnosis, for example more expensive life and private health insurance, as well as possibly needing to disclose it on job applications. Normally I am in favor of the formal diagnosis process, but if you've already figured out that you can't tolerate gluten and will likely stay gluten-free anyway, I wanted to at least mention the possible negative sides of having a formal diagnosis. While I understand wanting a formal diagnosis, it sounds like she will likely remain gluten-free either way, even if she should test negative for celiac disease (Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If her symptoms go away on a gluten-free diet, it would likely signal NCGS).        
    • JoJo0611
      CT with contrast.

      By JoJo0611 · Posted

      Thank you. 
    • deanna1ynne
      Inconclusive results

      By deanna1ynne · Posted

      Thank you all so much for your advice and thoughts. We ended up having another scope and more bloodwork last week. All serological markers continue to increase, and the doc who did the scope said there villous atrophy visible on the scope — but we just got the biopsy pathology report back, and all it says is, “Duodenal mucosa with patchy increased intraepithelial lymphocytes, preserved villous architecture, and patchy foveolar metaplasia,” which we are told is still inconclusive…  We will have her go gluten free again anyway, but how soon would you all test again, if at all? How valuable is an official dx in a situation like this?
    • cristiana
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By cristiana · Posted

      Thanks for this Russ, and good to see that it is fortified. I spend too much time looking for M&S gluten-free Iced Spiced Buns to have ever noticed this! That's interesting, Scott.  Have manufacturers ever said why that should be the case?  
×
×
  • 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.