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

Scratched Steel Pans

KayKay

By KayKay
in Gluten-Free Recipes & Cooking Tips

Recommended Posts

KayKay Rookie
KayKay
Posted

I've read that stainless steel pots that have been used for gluten can be washed ans used for gluten free food. However,I've noticed our aluminum clad stainless steel pots have some scratches. Are they still okay to use after washing? I've been gluten-free for a month and lately have been feeling almost normal! I'm extremely nervous about glutening myself and feeling crummy again. Thanks! Karen

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

Celiac.com Sponsor (A8-M):


blueeyedmanda Community Regular
blueeyedmanda
Posted

It's best if possible to start out with new things, because no matter how hard and how many washings gluten can still be in there hidden....scary I think.

Guest j_mommy
Guest j_mommy
Posted

Personal choice.....but I would also start over with new if you can afford too!!! Better to be safe than sorry!

larry mac Enthusiast
larry mac
Posted

I didn't bother with it and didn't have any problems. I personally think it's overkill except maybe if you happen to be extremely sensitive. Even then, it can't stay there forever. It's bound to get less and less as you cook in it and scrub it each time you use it.

Then again, if I was "extremely nervous" about it, I'd throw it away and get a new one. I use teflon/silverstone ones and periodically replace them when they get too used looking.

best regards, lm

lovegrov Collaborator
lovegrov
Posted

I don't think there's a need to replace those.

richard

gfp Enthusiast
gfp
Posted
Even then, it can't stay there forever. It's bound to get less and less as you cook in it and scrub it each time you use it.

True but the other half of the issue is knowing where you might be getting CC from....

From personal experience I find overkill useful in the elimination process..

That is even if you think it might be the pan and you're feeling your getting glutened somewhere it just adds to the possibilities...

Far better IMHO is to get 1-2 new but cheap pans.... once your SURE your not getting CC you can try the old pans....

For really effective cleaning on STEEL PANS (Do not do this on aluminum) Do not put oven cleaner on aluminum especially in the OVEN...

1/ Use the strongest over cleaner ... stick in the oven... let it do its thing then wash...

2/ Get one of the wirebrush/emery attachments for a drill and really attack the insides of the pan

3/ Repeat this 2-3 times....

The oven cleaner will degrade anything organic... but it can also cause a hard (protective) carbon shell... the wirebrush/emery breaks this back open to attack...

home-based-mom Contributor
home-based-mom
Posted

I can't find the post, but somewhere someone said that rubbing alcohol deactivated the gluten protein. Wouldn't just boiling some in the pan make the pan OK to use?

And would that not work for colanders and wooden spoons as well? A bottle of rubbing alcohol is a LOT cheaper than a whole set of new utensils!

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

Celiac.com Sponsor (A8-M):


blueeyedmanda Community Regular
blueeyedmanda
Posted

I just recently got new pots and pans....nice ones for the first time in my life :) Stainless steel. My old pots were crying to be thrown away, they were so scratch they were beginning to rust :( Since I have started to get into the cooking/baking thing it was time for an upgrade.

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,203
    • Most Online (within 30 mins)
      7,748
    Sarahmegan
    Newest Member
    Sarahmegan
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

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



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By trents · Posted

      NCGS does not cause damage to the small bowel villi so, if indeed you were not skimping on gluten when you had the antibody blood testing done, it is likely you have celiac disease.
    • Scott Adams
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By Scott Adams · Posted

      I will assume you did the gluten challenge properly and were eating a lot of gluten daily for 6-8 weeks before your test, but if not, that could be the issue. You can still have celiac disease with negative blood test results, although it's not as common:  Clinical and genetic profile of patients with seronegative coeliac disease: the natural history and response to gluten-free diet: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5606118/  Seronegative Celiac Disease - A Challenging Case: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9441776/  Enteropathies with villous atrophy but negative coeliac serology in adults: current issues: https://pubmed.ncbi.nlm.nih.gov/34764141/  Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If your symptoms go away on a gluten-free diet it would likely signal NCGS.
    • Xravith
      Taking Probiotics but Still Getting Sick After Gluten – Advice?

      By Xravith · Posted

      I'm very confused... My blood test came out negative, I checked all antibodies. I suppose my Total IgA levels are normal (132 mg/dl), so the test should be reliable. Still, I'm not relieved as I can't tolerate even a single biscuit. I need to talk to my doctor about whether a duodenal biopsy is necessary. But it is really possible to have intestinal damage despite having a seronegative results? I have really strong symptoms, and I don't want to keep skipping university lectures or being bedridden at home.
    • Scott Adams
      CT with contrast.

      By Scott Adams · Posted

      They may want to also eliminate other possible causes for your symptoms/issues and are doing additional tests.  Here is info about blood tests for celiac disease--if positive an endoscopy where biopsies of your intestinal villi are taken to confirm is the typical follow up.    
    • Scott Adams
      New labs are now very elevated

      By Scott Adams · Posted

      In the Europe the new protocol for making a celiac disease diagnosis in children is if their tTg-IgA (tissue transglutaminase IgA) levels are 10 times or above the positive level for celiac disease--and you are above that level. According to the latest research, if the blood test results are at certain high levels that range between 5-10 times the reference range for a positive celiac disease diagnosis, it may not be necessary to confirm the results using an endoscopy/biopsy: Blood Test Alone Can Diagnose Celiac Disease in Most Children and Adults TGA-IgA at or Above Five Times Normal Limit in Kids Indicates Celiac Disease in Nearly All Cases No More Biopsies to Diagnose Celiac Disease in Children! May I ask why you've had so many past tTg-IgA tests done, and many of them seem to have been done 3 times during short time intervals?    
×
×
  • 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.