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

Do I Need To Replace My Pizza Stone?

wildkat

By wildkat
in Coping with Celiac Disease

Recommended Posts

wildkat Rookie
wildkat
Posted

I have a very old Pampered Chef large square pizza stone that I used to make cookies several years before I found out I was gluten intolerant. I know I will hate to hear the answer but.......here it goes. Do I have to replace it or is there a way to clean it off? I wasn't sure if the wheat flour from the cookie dough will soak into it or not. I love that stone but haven't used it since I went gluten free. :unsure:

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

Celiac.com Sponsor (A8-M):


ravenwoodglass Mentor
ravenwoodglass
Posted

I would be tempted to clean it really, really well with a scrubby and then try it. If your reactions are extreme and you don't want to take the risk then do replace it.

mftnchn Explorer
mftnchn
Posted

I've never had a pizza stone so I don't know the type of surface or how to use it.

But I'll tell you what I did with some slightly used cast iron I was given. I used oven cleaner, soaked it overnight, then did another treatment. It took all the coating down, fully stripped it. Then I re-seasoned it by doing light coatings of shortening and heating in the oven. It was a lot of work but they have been fine.

I read on the forum about another person with a favorite cast iron skillet who put hers in her self cleaning oven. It took everything off as well, then she re-seasoned.

bbuster Explorer
bbuster
Posted

Not a direct answer to your question, because I bought a pizza stone post gluten-free...

But I use mine for pizza and always struggled to scrape the crust off because the pizza dough was so sticky.

Now I get great pizza crust with no sticking by putting the dough on parchment paper and then baking on top of the hot stone. It cooks great and there's no mess to scrub off the stone.

I have also recently started using parchment paper to bake pan-style tollhouse cookies. After baking I can lift the whole thing out of the pan or cookie sheet for faster cooling before I cut them. They bake well top and bottom and are soft and chewy in the middle.

So with parchment paper you could keep both your stone and peace of mind.

MNBeth Explorer
MNBeth
Posted

I would recommend replacing it. Those stones are so extremely porous, I just can't imagine being able to get all the flour out. Anyway, I was way too scared to use mine. Even w/parchment, just handling the stone during food prep made me nervous. But that's just me.

gheidie Newbie
gheidie
Posted

ok, I used to be a pampered chef consultant, and I have a lot of stones..from pre gluten free. And they are all well seasoned, and yes I use them all with out a problem. If you are worried, and you have a self cleaning oven, you can "kill" anything on your stone by putting it you oven and running the self cleaner cycle.

I don't know what I would do with out my stones!! I love them all!!!

kenlove Rising Star
kenlove
Posted

I have a large enough stockpot where I could boil the stone we had. Have not had any reaction from using it and I consider myself rather sensitive. It's worth a try like ravenwoodglass said.

I have a very old Pampered Chef large square pizza stone that I used to make cookies several years before I found out I was gluten intolerant. I know I will hate to hear the answer but.......here it goes. Do I have to replace it or is there a way to clean it off? I wasn't sure if the wheat flour from the cookie dough will soak into it or not. I love that stone but haven't used it since I went gluten free. :unsure:
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Wonka Apprentice
Wonka
Posted

If you have an oven with a cleaning cycle just leave the stone in during the cleaning. It comes out looking like new.

fedora Enthusiast
fedora
Posted

What if your oven doesn't have a self cleaning option? My does not. I like the idea of paper. I have a stone pizza stone and a ceramic one. The stone is very absorbant. Does ceramic absorb gluten? I also am wondering about my cast iron. I have a large collection, they are the only skillets and muffin pans I own. Has any one had luck cleaning them with out using oven cleaner? I would not feel right putting that on something I cook in. thanks

Wonka Apprentice
Wonka
Posted
What if your oven doesn't have a self cleaning option? My does not. I like the idea of paper. I have a stone pizza stone and a ceramic one. The stone is very absorbant. Does ceramic absorb gluten? I also am wondering about my cast iron. I have a large collection, they are the only skillets and muffin pans I own. Has any one had luck cleaning them with out using oven cleaner? I would not feel right putting that on something I cook in. thanks

My cast iron pans have never been used with gluten foods. What I have done in the past to clean my cast iron pans was to oil the pan and add alot of salt and scrub. Then season them after that. It cleaned them up pretty well. I have a ceramic stone and I think they are pretty absorent. Use parchment under your pizza and put it on the stone, then you know for sure that you have a barrier between the stone and your food.

  • 2 months later...
Aleshia Contributor
Aleshia
Posted

I would definitely replace it... I'm replacing mine (I'm going to return my cookware and get new ones because they are scratched (you can actually do that!!) so they will have gluten contamination...) gonna ask them at the same time if they will let me exchange the stoneware also.. maybe they will feel sorry for me who knows... its worth a try!

AMQmom Explorer
AMQmom
Posted

Please let us know what Pampered Chef says to you, Aleshia! I wrote a similar topic a few weeks ago about my Pampered Chef. I emailed them about the situation and was told that I should replace the product - they could not assure me that there was any way to positively remove the gluten. I didn't even think of asking for exchange or replacements - great idea. I am tempted by the suggestions to "clean" them, but my two girls are celiac and I don't dare risk it. Hope that all works well for all of you!

Archived

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

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


  • Member Statistics

    • Total Members
      131,902
    • Most Online (within 30 mins)
      7,748
    Patty6133
    Newest Member
    Patty6133
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • trents
      New (possible) celiac diagnosis

      By trents · Posted

      Welcome to the forum, @Judy M! Yes, he definitely needs to continue eating gluten until the day of the endoscopy. Not sure why the GI doc advised otherwise but it was a bum steer.  Celiac disease has a genetic component but also an "epigenetic" component. Let me explain. There are two main genes that have been identified as providing the "potential" to develop "active" celiac disease. We know them as HLA-DQ 2.5 (aka, HLA-DQ 2) and HLA-DQ8. Without one or both of these genes it is highly unlikely that a person will develop celiac disease at some point in their life. About 40% of the general population carry one or both of these two genes but only about 1% of the population develops active celiac disease. Thus, possessing the genetic potential for celiac disease is far less than deterministic. Most who have the potential never develop the disease. In order for the potential to develop celiac disease to turn into active celiac disease, some triggering stress event or events must "turn on" the latent genes. This triggering stress event can be a viral infection, some other medical event, or even prolonged psychological/emotional trauma. This part of the equation is difficult to quantify but this is the epigenetic dimension of the disease. Epigenetics has to do with the influence that environmental factors and things not coded into the DNA itself have to do in "turning on" susceptible genes. And this is why celiac disease can develop at any stage of life. Celiac disease is an autoimmune condition (not a food allergy) that causes inflammation in the lining of the small bowel. The ingestion of gluten causes the body to attack the cells of this lining which, over time, damages and destroys them, impairing the body's ability to absorb nutrients since this is the part of the intestinal track responsible for nutrient absorption and also causing numerous other food sensitivities such as dairy/lactose intolerance. There is another gluten-related disorder known as NCGS (Non Celiac Gluten Sensitivity or just, "gluten sensitivity") that is not autoimmune in nature and which does not damage the small bowel lining. However, NCGS shares many of the same symptoms with celiac disease such as gas, bloating, and diarrhea. It is also much more common than celiac disease. There is no test for NCGS so, because they share common symptoms, celiac disease must first be ruled out through formal testing for celiac disease. This is where your husband is right now. It should also be said that some experts believe NCGS can transition into celiac disease. I hope this helps.
    • Judy M
      New (possible) celiac diagnosis

      By Judy M · Posted

      My husband has had lactose intolerance for his entire life (he's 68 yo).  So, he's used to gastro issues. But for the past year he's been experiencing bouts of diarrhea that last for hours.  He finally went to his gastroenterologist ... several blood tests ruled out other maladies, but his celiac results are suspect.  He is scheduled for an endoscopy and colonoscopy in 2 weeks.  He was told to eat "gluten free" until the tests!!!  I, and he know nothing about this "diet" much less how to navigate his in daily life!! The more I read, the more my head is spinning.  So I guess I have 2 questions.  First, I read on this website that prior to testing, eat gluten so as not to compromise the testing!  Is that true? His primary care doctor told him to eat gluten free prior to testing!  I'm so confused.  Second, I read that celiac disease is genetic or caused by other ways such as surgery.  No family history but Gall bladder removal 7 years ago, maybe?  But how in God's name does something like this crop up and now is so awful he can't go a day without worrying.  He still works in Manhattan and considers himself lucky if he gets there without incident!  Advice from those who know would be appreciated!!!!!!!!!!!!
    • Scott Adams
      Patiently Waiting to See Results

      By Scott Adams · Posted

      You've done an excellent job of meticulously tracking the rash's unpredictable behavior, from its symmetrical spread and stubborn scabbing to the potential triggers you've identified, like the asthma medication and dietary changes. It's particularly telling that the rash seems to flare with wheat consumption, even though your initial blood test was negative—as you've noted, being off wheat before a test can sometimes lead to a false negative, and your description of the other symptoms—joint pain, brain fog, stomach issues—is very compelling. The symmetry of the rash is a crucial detail that often points toward an internal cause, such as an autoimmune response or a systemic reaction, rather than just an external irritant like a plant or mites. I hope your doctor tomorrow takes the time to listen carefully to all of this evidence you've gathered and works with you to find some real answers and effective relief. Don't be discouraged if the rash fluctuates; your detailed history is the most valuable tool you have for getting an accurate diagnosis.
    • Scott Adams
      Gluten free beer ?

      By Scott Adams · Posted

      In this case the beer is excellent, but for those who are super sensitive it is likely better to go the full gluten-free beer route. Lakefront Brewery (another sponsor!) has good gluten-free beer made without any gluten ingredients.
    • trents
      Patiently Waiting to See Results

      By trents · Posted

      Welcome to the forum, @catsrlife! Celiac disease can be diagnosed without committing to a full-blown "gluten challenge" if you get a skin biopsy done during an active outbreak of dermatitis herpetiformis, assuming that is what is causing the rash. There is no other known cause for dermatitis herpetiformis so it is definitive for celiac disease. You would need to find a dermatologist who is familiar with doing the biopsy correctly, however. The samples need to be taken next to the pustules, not on them . . . a mistake many dermatologists make when biopsying for dermatitis herpetiformis. 
×
×
  • 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.