Cast Iron And Teflon

[hapi2bgf]

Can someone explain the reason why cast iron pans and teflon pans are not acceptable? I have cast iron pans that are seasoned and are regulary used for gluten containing meals like pancakes. I am currently not using them for gluten-free meals, but this is a regular question by non-celiac family.

Thanks!

[tarnalberry]

Because cleaning the gluten-containing foods out of them can be nigh on impossible. Personally, I think that a pristine non-stick pan is acceptable for cross use - assuming you never touch it with a metal utensil and never use anything but a soft sponge to clean it. But cast iron naturally has a number of ridges and valleys that can capture food and hold it in there, even with a lot of cleaning, which shouldn't happen with cast iron anyway.

[lovegrov]

Cast iron is cheap. Season a new one for yourself.

richard

[hapi2bgf]

Thanks for the info.

For the record, I don't want a cast iron pan. I am just tired of having the debate as to exactly why I cannot use it with someone who wants a technical chemical based answer. I am not a technical chemical person. And since we always have the debate I am left wondering if certain parts meals have been prepared on a cast iron pan just because the other person likes to cook with that pan better.

Any ideas on where to get a technical chemical based answer would be helpful.

[kvogt]

People answer all over the board on this topic... Some talk about the necessity of replacing "everything". I personally did not replace anything and had/have no problems.

[tarnalberry]

It's not a chemical thing - it's a physical thing. Chemistry isn't going to explain it - unless you're talking about physical chemistry and the attraction of charged portions of particles to one another. ;-) It's harder to clean grit out of a rough surface than a smooth - it's harder to get gluten out of a rough surface than a smooth.

[Guest imsohungry]

Chemically???

Well, you're talking to the wrong woman

You know how I explain it?....

Have you ever tried to clean dirty grout between tiles? Imagine that your bathroom/kitchen tile is an enlarged surface of the pores/seams in certain pans. I don't know about you, but no matter how hard I scrub my tile, there are creases where the dirt/mold is "ground in" to that grout. Some of it, I can see. Some of that mildew is "just-up-under" the crease in the tile.

The same idea applies to those pans with scratches and deep ridges/deep "pores." Granted, there is not as much gluten as eating a loaf of bread, but if you are Celiac and you are sensitive, it can make you sick.

My answer to this chemically minded person would simply be to hand him/her an old toothbrush, send them to the bathroom, and tell them to scrub the grout until there is absolutely not one trace of dirt or mold remaining.

Watch his/her expression. And then say, "wouldn't it just be easier to accept this as explained and buy me a new pan?"

Good luck. -Julie

[lovegrov]

I can't do no danged chemical answer thing. But I'm from the South and cast iron is essential. And it's a great way to cook no matter where you're from. Once that thing's seasoned it's like teflon without the teflon.

richard

[pixiegirl]

I wish I could figure out cast iron, I've tried it a million times and seasoned it the way the directions have said and every time stuff sticks to it, I know I'm doing soemthing wrong but I don't know what. I had one cast iron pan for a good year thinking that with time it would get better but it didn't, stuff just stuck to it. Any hints.

Susan

[lovegrov]

Anyway, I'm with Tiffany. This is NOT a chemical thing. Non-stick pans get scratches and such that trap particles and are nearly impossible to clean completely. I just threw out my last non-stick pan and the surface was discolored from the tiny food particles that could no longer be washed away. The teflon was also flaking off.

Is this really enough to bother people with celiac? I know people who swear they have been glutened by a non-stick or cast iron pan and I know others who are very sensitive who have had no problems. I do have my own pan at home, but I'm not totally convinced it's necessary.

richard

[kabowman]

I miss cooking in cast iron skillets...I use a teflon skillet now that "occasionally" gets used for other foods but we clean that really well--the use for non-safe-for-me-foods is extremely limited and usually done by accident. I have yet to suffer a reaction afterwards though and I am PARANOID!!!!!

One of the few items on my Christmas list is a new cast iron skillet - just for my food.

-Kate

[tarnalberry]

Yep - the only "teflon" pan I share is used ONLY for pancakes and tortillas - things that come off very easily, that you watch closely to keep from burning, and that require minimal use of plastic (only) utensils. I also shy away from non-stick cookware in general because I have a bird (and they can be killed from the fumes at lower temperatures and shorter exposure durations than would make a person sick) and because it just doesn't cook the same.

[hapi2bgf]

Thanks everyone. I am hopeful that your info will put this argument to rest once and for all.