Jump to content

  • 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

Cleaning A Wok?

kellynolan82

Recommended Posts

kellynolan82 Explorer
kellynolan82
Posted

I have a variety of friends who are coming over in a few days time. I have a wok that I use to cook meals in. I am sometimes a bit slack cleaning this wok and I know that using soap in it is a BAD idea. I have looked up a variety of videos on YouTube on how to clean a wok but none suggest how to rid it of allergens.

Any good ideas you may have would be much appreciated?

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

Celiac.com Sponsor (A8-M):


GlutenFreeManna Rising Star
GlutenFreeManna
Posted

What is it made out of? If stainless steel you can just scour it really well, if it has a non-stick coating you may not be able to save it. Gluten from all those soy sauces has most likey steeped into the scratches in the non stick coating and you will only be making contaminated food in it.

kellynolan82 Explorer
kellynolan82
Posted
  • Author

What is it made out of? If stainless steel you can just scour it really well, if it has a non-stick coating you may not be able to save it. Gluten from all those soy sauces has most likey steeped into the scratches in the non stick coating and you will only be making contaminated food in it.

It's a cast-iron wok. Everything (to the best of my knowledge, anyway :rolleyes: ) that's been cooked in it has been gluten free, though we have someone coming over who is allergic to soy and dairy as well and we have used Tamari in it in the past. The wok seems to be really heavily coated in oil (and possibly cooking spray (which contains soy lecithin)) so I was just wondering what the best way to go about it would be. They seem to be quite hard to clean. Perhaps I should use a scourer and scrub all the oil off of it and then re-season it with pure sunflower oil just to be sure. :huh:

kareng Grand Master
kareng
Posted

Not sure if it would fit. People "bake" cast iron in the oven during the oven cleaning cycle. Then re-season it. Olive oil and back in the oven. Not sure the temp. Hub is out fishing in the rain. He could tell me what temp he uses. Maybe someone else knows this?

kellynolan82 Explorer
kellynolan82
Posted
  • Author

The sooner I know the better, as I simply do not see anything *anywhere* on the internet about this topic and I need some urgent answers... Thanks guys :)

GlutenFreeManna Rising Star
GlutenFreeManna
Posted

It's a cast-iron wok. Everything (to the best of my knowledge, anyway :rolleyes: ) that's been cooked in it has been gluten free, though we have someone coming over who is allergic to soy and dairy as well and we have used Tamari in it in the past. The wok seems to be really heavily coated in oil (and possibly cooking spray (which contains soy lecithin)) so I was just wondering what the best way to go about it would be. They seem to be quite hard to clean. Perhaps I should use a scourer and scrub all the oil off of it and then re-season it with pure sunflower oil just to be sure. :huh:

For cast iron you will need to reseason it in the oven like Karen said. This involves just baking it at a high temp until the seasoned surface is baked off. Then you start over making it seasoned with oil. Do a search on how to reseason a cast iron pan and I'm sure you will find a step-by-step somewhere.

lovegrov Collaborator
lovegrov
Posted

Scrubbing off the old seasoning and re-seasoning would seem to be the only answer.

richard

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

Celiac.com Sponsor (A8-M):


kellynolan82 Explorer
kellynolan82
Posted
  • Author

Scrubbing off the old seasoning and re-seasoning would seem to be the only answer.

richard

So basically if I'm going to a restaurant and I order a gluten free meal and it's fried in the same wok as everything else, it doesn't matter that it's washed and cleaned - my meal is contaminated????????????!!!!!!!!!!!!!!!!!! :angry: :angry: :angry:

Fairy Dancer Contributor
Fairy Dancer
Posted

You can't wash a wok? I won't eat from something that has not been cleaned between meals lol

love2travel Mentor
love2travel
Posted

The sooner I know the better, as I simply do not see anything *anywhere* on the internet about this topic and I need some urgent answers... Thanks guys :)

I season cast iron in the oven at about 400 for a good hour, re-rub with oil and put it back in the oven for another hour (you can place a sheet pan or aluminum foil below it to catch any drips).

kellynolan82 Explorer
kellynolan82
Posted
  • Author

You can't wash a wok? I won't eat from something that has not been cleaned between meals lol

Apparently washing a wok with soap is bad practice, as it retains a small amount even if rinsed. As described above, it sounds as though the best way to go about cleaning it is to put it in an oven and wait 'till all the old oil turns into carbon and then rinse out and then re-season. :blink::unsure:

kareng Grand Master
kareng
Posted

The wok or pans at many restaurants are stainless or aluminum. They should be easily cleanable in the industrial dishwashers. Apparently, her home wok is cast iron which is porous.

GlutenFreeManna Rising Star
GlutenFreeManna
Posted

So basically if I'm going to a restaurant and I order a gluten free meal and it's fried in the same wok as everything else, it doesn't matter that it's washed and cleaned - my meal is contaminated????????????!!!!!!!!!!!!!!!!!! :angry: :angry: :angry:

Most restaurants are not using cast iron. They are usually stainless steel (which can be scoured clean) and will get a clean pan for each meal they make. But, yes if a restaurant were to use cast iron or a non-stick with scratches OR to grill your food on grills previously used for glutened food your food has a big risk of being contaminated.

Bubba's Mom Enthusiast
Bubba's Mom
Posted

i've read that you can burn off any gluten or other contaminents by baking a 500* oven for an hour..or on your oven's cleaning setting.

I ran across a blog recently by a guy who cooks with cast iron and is celiac. He has tons of info on his site along with a lot of good looking recipes. Maybe you could send him a note with your question?

Open Original Shared Link

Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. knitty kitty
      - knitty kitty commented on Scott Adams's article in Multiple Sclerosis and Celiac Disease
      3

      Gluten-Free Diet Linked to Reduced Inflammation and Improved Outcomes in Multiple Sclerosis (+Video)

      I worried at one point on my journey whether I had MS, having many of the symptoms myself. However, my symptoms improved dramatically with high dose thiamine hydrochloride, Benfotiamine, and Thiamine TTFD. Thiamine deficiency symptoms overlap with MS symptoms, including changes on brain MRIs. Thiamine deficiency affected my eyes (light sensitivity),...
    2. trents
      - trents replied to Matthias's topic in Coping with Celiac Disease
      1

      Unexpected gluten exposure risk from cultivated mushrooms

      Welcome to the celiac.com communiuty, @Matthias! Yes, we have been aware that this can be an issue with mushrooms but as long as they are rinsed thoroughly it should not be a problem since the mushrooms don't actually incorporate the gluten into their cellular structure. For the same reason, one needs to be careful when buying aged cheeses and products...
    3. Matthias
      - Matthias posted a topic in Coping with Celiac Disease
      1

      Unexpected gluten exposure risk from cultivated mushrooms

      The one kind of food I had been buying and eating without any worry for hidden gluten were unprocessed veggies. Well, yesterday I discovered yet another pitfall: cultivated mushrooms. I tried some new ones, Shimeji to be precise (used in many asian soup and rice dishes). Later, at home, I was taking a closer look at the product: the mushrooms were growing...
    4. trents
      - trents replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      9

      how much gluten do I need to eat before blood tests?

      I might suggest you consider buckwheat groats. https://www.amazon.com/Anthonys-Organic-Hulled-Buckwheat-Groats/dp/B0D15QDVW7/ref=sr_1_4_pp?crid=GOFG11A8ZUMU&dib=eyJ2IjoiMSJ9.bk-hCrXgLpHqKS8QJnfKJLKbKzm2BS9tIFv3P9HjJ5swL1-02C3V819UZ845_kAwnxTUM8Qa69hKl0DfHAucO827k_rh7ZclIOPtAA9KjvEEYtaeUV06FJQyCoi5dwcfXRt8dx3cJ6ctEn2VIPaaFd0nOye2TkASgSRtdtKgvXEEXknFVYURBjXen...
    5. Scott Adams
      - Scott Adams replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      IBS-D vs Celiac

      What you’re describing really does not read like typical IBS-D. The dramatic, rapid normalization of stool frequency and form after removing wheat, along with improved tolerance of legumes and plant foods, is a classic pattern seen in gluten-driven disease rather than functional IBS. IBS usually worsens with fiber and beans, not improves. The fact that y...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,328
    • Most Online (within 30 mins)
      7,748
    VerafromNJ
    Newest Member
    VerafromNJ
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • trents
      Unexpected gluten exposure risk from cultivated mushrooms

      By trents · Posted

      Welcome to the celiac.com communiuty, @Matthias! Yes, we have been aware that this can be an issue with mushrooms but as long as they are rinsed thoroughly it should not be a problem since the mushrooms don't actually incorporate the gluten into their cellular structure. For the same reason, one needs to be careful when buying aged cheeses and products containing yeast because of the fact that they are sometimes cultured on gluten-containing substrate.
    • Matthias
      Unexpected gluten exposure risk from cultivated mushrooms

      By Matthias · Posted

      The one kind of food I had been buying and eating without any worry for hidden gluten were unprocessed veggies. Well, yesterday I discovered yet another pitfall: cultivated mushrooms. I tried some new ones, Shimeji to be precise (used in many asian soup and rice dishes). Later, at home, I was taking a closer look at the product: the mushrooms were growing from a visible layer of shredded cereals that had not been removed. After a quick web research I learned that these mushrooms are commonly cultivated on a cereal-based medium like wheat bran. I hope that info his helpful to someone.
    • trents
      how much gluten do I need to eat before blood tests?

      By trents · Posted

      I might suggest you consider buckwheat groats. https://www.amazon.com/Anthonys-Organic-Hulled-Buckwheat-Groats/dp/B0D15QDVW7/ref=sr_1_4_pp?crid=GOFG11A8ZUMU&dib=eyJ2IjoiMSJ9.bk-hCrXgLpHqKS8QJnfKJLKbKzm2BS9tIFv3P9HjJ5swL1-02C3V819UZ845_kAwnxTUM8Qa69hKl0DfHAucO827k_rh7ZclIOPtAA9KjvEEYtaeUV06FJQyCoi5dwcfXRt8dx3cJ6ctEn2VIPaaFd0nOye2TkASgSRtdtKgvXEEXknFVYURBjXen1Nc7EtAlJyJbU8EhB89ElCGFPRavEQkTFHv9V2Zh1EMAPRno7UajBpLCQ-1JfC5jKUyzfgsf7jN5L6yfZSgjhnwEbg6KKwWrKeghga8W_CAhEEw9N0.eDBrhYWsjgEFud6ZE03iun0-AEaGfNS1q4ILLjZz7Fs&dib_tag=se&keywords=buckwheat%2Bgroats&qid=1769980587&s=grocery&sprefix=buchwheat%2Bgroats%2Cgrocery%2C249&sr=1-4&th=1 Takes about 10 minutes to cook. Incidentally, I don't like quinoa either. Reminds me and smells to me like wet grass seed. When its not washed before cooking it makes me ill because of saponins in the seed coat. Yes, it can be difficult to get much dietary calcium without dairy. But in many cases, it's not the amount of calcium in the diet that is the problem but the poor uptake of it. And too much calcium supplementation can interfere with the absorption of vitamins and minerals in general because it raises gut pH.
    • Scott Adams
      IBS-D vs Celiac

      By Scott Adams · Posted

      What you’re describing really does not read like typical IBS-D. The dramatic, rapid normalization of stool frequency and form after removing wheat, along with improved tolerance of legumes and plant foods, is a classic pattern seen in gluten-driven disease rather than functional IBS. IBS usually worsens with fiber and beans, not improves. The fact that you carry HLA-DQ2.2 means celiac disease is absolutely possible, even if it’s less common than DQ2.5, and many people with DQ2.2 present later and are under-diagnosed. Your hesitation to reintroduce gluten is completely understandable — quality of life matters — and many people in your position choose to remain strictly gluten-free and treat it as medically necessary even without formal biopsy confirmation. If and when you’re ready, a physician can help you weigh options like limited gluten challenge, serology history, or documentation as “probable celiac.” What’s clear is that this wasn’t just random IBS — you identified the trigger, and your body has been very consistent in its response.
    • Scott Adams
      Question

      By Scott Adams · Posted

      Here are some results from a search: Top Liquid Multivitamin Picks for Celiac Needs MaryRuth's Liquid Morning Multivitamin Essentials+ – Excellent daily choice with a broad vitamin/mineral profile, easy to absorb, gluten-free, vegan, and great overall value. MaryRuth's Liquid Morning Multivitamin – Classic, well-reviewed gluten-free liquid multivitamin with essential nutrients in a readily absorbable form. MaryRuth's Morning Multivitamin w/ Hair Growth – Adds beauty-supporting ingredients (biotin, B vitamins), also gluten-free and easy to take. New Chapter Liquid Multivitamin and New Chapter Liquid Multivitamin Orange Mango – Fermented liquid form with extra nutrients and good tolerability if you prefer a whole-food-based formula. Nature's Plus Source Of Life Gold Liquid – Premium option with a broad spectrum of vitamins and plant-based nutrients. Floradix Epresat Adult Liquid Multivitamin – Highly rated gluten-free German-made liquid, good choice if taste and natural ingredients matter. NOW Foods Liquid Multi Tropical Orange – Budget-friendly liquid multivitamin with solid nutrient coverage.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.