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Should I Be Investing In A New Set Of Cookware?

cdmom1

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cdmom1 Rookie
cdmom1
Posted

I have been hearing that I should not be using the same pots and pans to cook gluten-free foods in as I do for other foods. Does the gluten stick to cookware that it does not come off when washed? I know I am buying a completely different set of cooking utensils but wasn't sure how necessary the pots and pans are.

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Lisa Mentor
Lisa
Posted

I have been hearing that I should not be using the same pots and pans to cook gluten-free foods in as I do for other foods. Does the gluten stick to cookware that it does not come off when washed? I know I am buying a completely different set of cooking utensils but wasn't sure how necessary the pots and pans are.

If your pots and pans are in fairly good condition and not scratched, a good washing should remove the gluten. I would invest in a toaster that is exclusive to only gluten free breads. They are fairly inexpensive.

Mizzo Enthusiast
Mizzo
Posted

I replaced only fairly scratched teflon pans and all my wooden utensils, kept my plastic and silicone. I also replaced my toaster and my knife block. I kept the knives just replaced the holder.

I wasn't sure if I should replace the colander so I just use one specifically for gluten-free pasta which is pretty much all we have now anyways.

jackay Enthusiast
jackay
Posted

I have good quality stainless steel pans that I cleaned up good and use. I bought a stainless steel pan at a thrift store to use exclusively for wheat pasta for hubby. He now decided he likes rice pasta better.

As far as nonstick goes, I have my own frying pan for gluten free foods.

I have a colander, cutting boards, veggie peeler, can opener, etc. that are used only for gluten free foods. Gave up using Tupperware and store foods mostly in glass containers. I do have a couple plastic storage containers that I wrote gluten-free on with permanent marker so we know to keep those separate from the rest.

I have lots of cabinets in my basement so just this weekend I cleaned out a lot of those seldom used cookware and storage containers and put them down the basement. How I have two large shelves in a closet for gluten free cookware, glasses, etc. I cleaned out the Lazy Susan bottom cupboard. One shelf is for gluten free foods and the other shelf is for gluten foods. Also cleaned out two more cabinets and have more shelves for gluten free things.

I have a small cabinet my father-in-law built where I keep food that is exclusive for me. I also put spices in there that I want to make sure don't get cc.

precious831 Contributor
precious831
Posted

I was paranoid so I replaced everything, except for silicone spatulas. I bought pots, pans, bakeware and I don't use anything with Teflon anymore.

Tina B Apprentice
Tina B
Posted

I have been hearing that I should not be using the same pots and pans to cook gluten-free foods in as I do for other foods. Does the gluten stick to cookware that it does not come off when washed? I know I am buying a completely different set of cooking utensils but wasn't sure how necessary the pots and pans are.

No, not necessary. I just wash them.

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    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      @Jane02, I hear you about the kale and collard greens.  I don't do dairy and must eat green leafies, too, to get sufficient calcium.  I must be very careful because some calcium supplements are made from ground up crustacean shells.  When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly.  This is safe and nontoxic.  Vitamin D level should be above 70 nmol/L.  Lifeguards and indigenous Pacific Islanders typically have levels between 80-100 nmol/L.   Levels lower than this are based on amount needed to prevent disease like rickets and osteomalacia. We need more thiamine when we're physically ill, emotionally and mentally stressed, and if we exercise like an athlete or laborer.  We need more thiamine if we eat a diet high in simple carbohydrates.  For every 500 kcal of carbohydrates, we need 500-1000 mg more of thiamine to process the carbs into energy.  If there's insufficient thiamine the carbs get stored as fat.  Again, recommended levels set for thiamine are based on minimum amounts needed to prevent disease.  This is often not adequate for optimum health, nor sufficient for people with absorption problems such as Celiac disease.  Gluten free processed foods are not enriched with vitamins like their gluten containing counterparts.  Adding a B Complex and additional thiamine improves health for Celiacs.  Thiamine is safe and nontoxic even in high doses.  Thiamine helps the mitochondria in cells to function.  Thiamine interacts with each of the other B vitamins.  They are all water soluble and easily excreted if not needed. Interesting Reading: Clinical trial: B vitamins improve health in patients with coeliac disease living on a gluten-free diet https://pubmed.ncbi.nlm.nih.gov/19154566/ Safety and effectiveness of vitamin D mega-dose: A systematic review https://pubmed.ncbi.nlm.nih.gov/34857184/ High dose dietary vitamin D allocates surplus calories to muscle and growth instead of fat via modulation of myostatin and leptin signaling https://pubmed.ncbi.nlm.nih.gov/38766160/ Safety of High-Dose Vitamin D Supplementation: Secondary Analysis of a Randomized Controlled Trial https://pubmed.ncbi.nlm.nih.gov/31746327/ Vitamins and Celiac Disease: Beyond Vitamin D https://pmc.ncbi.nlm.nih.gov/articles/PMC11857425/ Investigating the therapeutic potential of tryptophan and vitamin A in modulating immune responses in celiac disease: an experimental study https://pubmed.ncbi.nlm.nih.gov/40178602/ Investigating the Impact of Vitamin A and Amino Acids on Immune Responses in Celiac Disease Patients https://pmc.ncbi.nlm.nih.gov/articles/PMC10814138/
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency.  I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently meet from my diet is vitamin D. Calcium is a hit and miss as I rely on vegetables, dark leafy greens as a major source, for my calcium intake. I'm able to meet it when I either eat or juice a bundle of kale or collard greens daily haha. My thiamine intake is roughly 120% of my needs, although I do recognize that I may not be absorbing all of these nutrients consistently with intermittent unintentional exposures to gluten.  My vitamin A intake is roughly 900% (~6400 mcg/d) of my needs as I eat a lot of sweet potato, although since it's plant-derived vitamin A (beta-carotene) apparently it's not likely to cause toxicity.  Thanks again! 
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    • Scott Adams
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Scott Adams · Posted

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By trents · Posted

      Contact them.
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