Isn't Washing Enough

[sharkmom]

I have read many posts about replacing utensils, pans, etc. I can understand replacing porous items, but unless something has a deep scratch that prevents it from being cleaned, isn't a thorough washing enough? Has it been shown that gluten can survive that? I dont want to come across the wrong way, but it sounds a little overboard to someone just learning about all this.

[Jestgar]

If the item can be thoroughly cleaned, then no, you don't need to replace it. Most people have non-stick coated pans which are difficult to clean well. These are best to replace.

[tarnalberry]

The question comes down to: how big are the scratches, relative to the molecular size of gluten. Stainless steel generally can be washed very clean, but non-stick pans simply cannot be 'scrubbed down' without ruining the pain. And cast iron has all kinds of divots/pits/texture that can hold on to gluten. If you scour the whole thing down to a new surface (removing some of the cast iron in the process... though I'm not sure how you'd do this... sandblaster? ), then maybe...

[Gemini]

I have read many posts about replacing utensils, pans, etc. I can understand replacing porous items, but unless something has a deep scratch that prevents it from being cleaned, isn't a thorough washing enough? Has it been shown that gluten can survive that? I dont want to come across the wrong way, but it sounds a little overboard to someone just learning about all this.

I have the Le Creuset brand of cookware and, although they are cast iron, they are coated with a enamel finish. I refused to replace any of them except the very oldest ones whose finish may be compromised after 20 years use. They are expensive pots and pans so I wasn't about to replace the newer ones. Enamelware is basically fired on and I highly doubt they can be seriously scratched. My husband and I wash all of them really well after use (who doesn't anyway?) and I have had zero issues and my blood work has always come back great. I am lucky that I can measure my progress so easily.

I think you just have to accept that the older stuff may have to go but any newer, non-seriously scratched cookware should be just fine. Plain cast iron could be a problem, as mentioned, but if they are coated and in good shape, I wouldn't get rid of them. I have my own set of wooden spoons but everything else we share. I do not have a gluten free set of pots and pans. However, I cook all gluten-free meals so the vast majority of cooking done is safe for me. Baking isn't a problem either because I do absolutely NO gluten baking of any kind. Hubby eats all gluten-free desserts and loves them. We did replace some bake ware but not all. It depended on what they were made of and how old they were. The ones kept we scrubbed down with salt and detergent as I would not put them in the dishwasher. So far, so good.

Just use common sense with everything and don't go overboard. If there are problems, you will probably know soon enough through your symptoms, unless you are a Celiac with no symptoms. That can be a real headache because you just won't know. Don't worry....you'll be at ease with this in no time!

[sharkmom]

Thanks for your replies, it really gave me clarification.

[Korwyn]

Just use common sense with everything and don't go overboard. If there are problems, you will probably know soon enough through your symptoms, unless you are a Celiac with no symptoms. That can be a real headache because you just won't know. Don't worry....you'll be at ease with this in no time!

Gemini:

Thank you as well. This has been bothering me too. We have some nice cookware - not your calibre probably but not bad, and we take great care with all of our cooking items, so getting rid of them has been a problem. Also since my wife is a Pampered Chef consultant, this has presented some issues we're trying to figure out (I went gluten-free just less than 2 months ago) since I help her at most of her parties (I love to cook and cooked for a living for quite a few years). I suggested she become a GFPCC (Gluten-Free Pampered Chef Consultant) and we figure out how to convert all her recipes to gluten-free. We are still discussing that.