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If You Wash A Pan Thats Been Used To Cook Gluttened Goods Is It Clean?

UnhappyCoeliac

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UnhappyCoeliac Enthusiast
UnhappyCoeliac
Posted

Been getting tiny amounts and well I think it could be from the pan me and my mum both use it she cooks sausage and chicken breast etc in it things with gluten

where's i cook chops and gluten free sausages am I likely getting miniscule amount of gluten?

It is washed thoroughly between each use with hot water and detergent but still not sure can someone give me the heads up if I need to buy my own pan or what?

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UnhappyCoeliac Enthusiast
UnhappyCoeliac
Posted
  • Author

sorry

wrong section guys im half asleep can a mod kindly move it

apologies :huh:

zero Newbie
zero
Posted

On average, a celiac can consume around 20-30 mg of gluten per day without long term consequences which is about a pinch of flour. There can be trace amounts of gluten in any processed food we eat so the goal should always be to eliminate all sources of gluten. It's a personal decision, but for me I put a higher standard on things which I eat on a regular basis. So while I wouldn't quiz family or friends on how thoroughly they clean their pans when they cook a gluten free dinner for me I would make sure the pans I use daily are always gluten free because I am not so conscientious (and don't want to be) when I do dishes.

ravenwoodglass Mentor
ravenwoodglass
Posted

It depends on the pan. If the pan is scratched there could perhaps be an issue. If you feel better doing so then perhaps getting a small saute pan for your personal use would solve the possibility of any issue.

caek-is-a-lie Explorer
caek-is-a-lie
Posted

It depends on how sensitive you are. I had to buy new pans or use tin foil all the time. It seems silly ... you'd think a clean pan is clean, and I scoffed when I read people replaced all their cookware. But over Christmas I was at my sister's and we made beet chips on her clean, unscratched, non-stick cookie sheets. She is not gluten-free but even the clean pans gave me D the next day. So I went out, bought a new cake pan, mixing spoon, cutting board, etc. I tried to get as many red items as I could so I could color-code the gluten-free pans so my family wouldn't screw it up. I even have a pink gluten-free sponge for cleaning my plates. I also have to make sure no bread crumbs are left on plates that go in the dishwasher because ours doesn't filter well and it leaves crumbs all over the silverware and glasses if I don't. I use tin-foil on our cookie sheets because we use them for cooking meats for dinner as well as my son's gluteny chicken nuggets. However, as long as the piece of foil is new, I don't get sick from the pan.

Some people aren't as sensitive as I am, so if you are brave, you can try it first and see if you have problems.

wild fisher Rookie
wild fisher
Posted
Been getting tiny amounts and well I think it could be from the pan me and my mum both use it she cooks sausage and chicken breast etc in it things with gluten

where's i cook chops and gluten free sausages am I likely getting miniscule amount of gluten?

It is washed thoroughly between each use with hot water and detergent but still not sure can someone give me the heads up if I need to buy my own pan or what?

I'm usually real good at making sure my pots, pans and utensils are washed BUT this one day i was in a hurry. My kids made pasta noodles the night before and i needed that same pan to make rice so i just rinsed it out with hot water and swished my hand around it to get the crud off. Well that day as i'm eating my brown rice for lunch my stomach started to just kill! I was made because i knew i ate gluten free all day. After about two hours of pain i left for home. On my drive home i realized it was the pan, i cross contaminated myself! I will never just rinse a dish again. Live and learn.

N.Justine Newbie
N.Justine
Posted

there is clean and then there is clean.

no need for new pans if you truly clean them before eat and every use. (and as said previously that they are not scratched -- not without a commercial dishwasher with very high water pressure and which reaches very high water temps)

for the home user you must clean with hot soapy water -- dishwashers with bleach based cleansers are great! hand washing -- not going to cut unless you use a new sponge every time you wash a dish.

it is the cleaning utensil - -sponge, cloth, etc. that is most often causing the cross-contamination -- that an air borne gluten resting on something while it sits in the cupboard.

If you wish to wash by hand: a new cleaning utensil + hot water (over 100 degrees) + detergent with antimicrobial properties = pretty darn safe cookware

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  • 2 weeks later...
Mrs. Smith Explorer
Mrs. Smith
Posted
Been getting tiny amounts and well I think it could be from the pan me and my mum both use it she cooks sausage and chicken breast etc in it things with gluten

where's i cook chops and gluten free sausages am I likely getting miniscule amount of gluten?

It is washed thoroughly between each use with hot water and detergent but still not sure can someone give me the heads up if I need to buy my own pan or what?

I have Greenpans! You guys should try them! They are scrach resistant, non-porus, and they dont emit those bad chemicals that nonsticks do. I mostly clean with a dishwasher but I never thought about the sponge! Another item I have to dedicate just to my lifestyle. Thanks!

ang1e0251 Contributor
ang1e0251
Posted

I feel this is a personal choice. I only replaced one skillet that was in bad shape but we do not cook with gluten at all in my kitchen now. I don't feel I'm being exosed every day. If you are not reacting to the pans, then I say keep doing things the way you are. If you're having a problem, it's probably a good idea to buy a pan just for you.

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      Son's legs shaking

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    • lizzie42
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