Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • 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

Isn't Washing Enough


sharkmom

Recommended Posts

sharkmom Apprentice

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.


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



Celiac.com Sponsor (A8-M):



Jestgar Rising Star

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 Community Regular

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? :P), then maybe...

Gemini Experienced
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 Apprentice

Thanks for your replies, it really gave me clarification.

Korwyn Explorer
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.

Archived

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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - trents replied to Laura Q's topic in Related Issues & Disorders
      7

      Newly diagnosed

    2. - plumbago replied to Laura Q's topic in Related Issues & Disorders
      7

      Newly diagnosed

    3. - Bronwyn W replied to Laura Q's topic in Related Issues & Disorders
      7

      Newly diagnosed

    4. - Scott Adams replied to badastronaut's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      20

      Still unsure.....

    5. - knitty kitty replied to maylynn's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      7

      4 Years and very little progress


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      129,819
    • Most Online (within 30 mins)
      7,748

    CancerFreeSince2025
    Newest Member
    CancerFreeSince2025
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.2k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • trents
      As Plumbago mentioned, bleeding in the upper end of the GI track tends not to show up as bright red in color because it gets acted upon by the digestion process and more thoroughly mixed in with food residues that are passing through the intestines.
    • plumbago
      @Bronwyn W Working with your medical provider, you could do a complete blood count test. If you were bleeding say from an ulcer in the stomach (and let's hope not), your red blood cells could be low and your hemoglobin low as well. Your stools may show up as the proverbial "dark and tarry," indicative of a bleeding site further away from the anus. Basically, you may be anemic. Your heart may be beating extra fast as a way to compensate for the decreased number of blood cells, your oxygen saturation may be lower than normal on a pulse oximeter, and so on. But talk to your doctor.
    • Bronwyn W
      Thank you for this insight. I have had rectal bleeding after glutening and subsequent constipation (+ IBS-C) and always attributed it to internal hemorrhoids (diagnosed). What I wasn't aware of is the possibility of bleeding further up the digestive tract. Please can you elaborate on the causes and symptoms to watch for?
    • Scott Adams
      Be sure to be eating gluten daily until all of your celiac disease tests are completed (at least 2 slices worth of wheat bread per day for at least 6-8 weeks before any blood tests, and 2 weeks before an endoscopy).
    • knitty kitty
      @maylynn, No, I took over the counter thiamine supplements, thiamine hydrochloride, Benfotiamine, and TTFD (tetrahydrofurfuryl disulfide).  My doctors were not very knowledgeable about nutrition and vitamins, and they missed my symptoms being connected to vitamin deficiencies.  I studied nutrition before earning a degree in Microbiology because I wanted to know what vitamins were doing inside the body.  My doctors just prescribed pharmaceuticals to cover the symptoms of poor health due to malabsorption of nutrients. We need more thiamine when we're physically ill, physically active, emotionally stressed and work outside in hot weather.  Thiamine works in concert with the other B vitamins, so all should be supplemented together.  Vitamin D needs to be activated by thiamine.  Vitamin D helps regulate the immune system.   Don't take Thiamine Mononitrate because it is not bioavailable.  The body has difficulty absorbing and utilizing it.   Do keep us posted on your progress!
×
×
  • Create New...