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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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    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      @rei.b,  I understand how frustrating starting a new way of eating can be.  I tried all sorts of gluten-free processed foods and just kept feeling worse.  My health didn't improve until I started the low histamine AIP diet.  It makes a big difference.   Gluten fits into opioid receptors in our bodies.  So, removing gluten can cause withdrawal symptoms and reveals the underlying discomfort.  SIBO can cause digestive symptoms.  SIBO can prevent vitamins from being absorbed by the intestines.  Thiamine insufficiency causes Gastrointestinal Beriberi (bloating, abdominal pain, nausea, diarrhea or constipation).  Thiamine is the B vitamin that runs out first because it can only be stored for two weeks.  We need more thiamine when we're sick or under emotional stress.  Gastric Beriberi is under recognised by doctors.  An Erythrocyte Transketolace Activity test is more accurate than a blood test for thiamine deficiency, but the best way to see if you're low in thiamine is to take it and look for health improvement.  Don't take Thiamine Mononitrate because the body can't utilize it well.  Try Benfotiamine.  Thiamine is water soluble, nontoxic and safe even at high doses.  I thought it was crazy, too, but simple vitamins and minerals are important.  The eight B vitamins work together, so a B Complex, Benfotiamine,  magnesium and Vitamin D really helped get my body to start healing, along with the AIP diet.  Once you heal, you add foods back in, so the AIP diet is worth doing for a few months. I do hope you'll consider the AIP diet and Benfotiamine.
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    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and crackers are my 4 favorite foods and I ate at least one of those things multiple times a day e.g. breakfast with eggs and toast, a cheese quesadilla for lunch, and pasta for dinner, and crackers and cheese as a before bed snack. I'm not even kidding.  I'm not really big on sugar, so I don't really do sweets. I don't have any of those conditions.  I am not sure if I have the genes or not. When the geneticist did my genetic testing for EDS this year, I didn't think to ask for him to request the celiac genes so they didn't test for them, unfortunately.  I guess another expectation I had is  that if gluten was the issue, the gluten-free diet would make me feel better, and I'm 3 months in and that hasn't been the case. I am being very careful and reading every label because I didn't want to screw this up and have to do gluten-free for longer than necessary if I end up not having celiac. I'm literally checking everything, even tea and anything else prepacked like caramel dip. Honestly its making me anxious 😅
    • knitty kitty
      High DGP-A with normal IGA

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      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long?   DGP IgG antibodies are produced in response to a partial gluten molecule.  This is different than what tissue transglutaminase antibodies are  produced in response to.   TTg IgA antibodies are produced in the intestines in response to gluten.  The tTg IgA antibodies attack our own cells because a structural component in our cell membranes resembles a part of gluten.  There's a correlation between the level of intestinal damage with the level of tTg antibodies produced.  You are not producing a high number of tTg IgA antibodies, so your level of tissue damage in your intestines is not very bad.  Be thankful.   There may be reasons why you are not producing a high quantity of tTg IgA antibodies.  Consuming ten grams or more of gluten a day for two weeks to two months before blood tests are done is required to get sufficient antibody production and damage to the intestines.  Some undiagnosed people tend to subconsciously avoid lots of gluten.  Cookies and cakes do not contain as much gluten as artisan breads and thick chewy pizza crust.  Anemia, diabetes and thiamine deficiency can affect IgA antibody production as well.   Do you carry genes for Celiac?  They frequently go along with EDS.
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      I was tested for celiac at the same time, so I wasn't taking naltrexone yet. I say that, because I don't. The endoscopy showed some mild inflammation but was inconclusive as to celiac disease. They took several biopsies and that's all that was shown. I was not given a Marsh score.
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