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

Cooking With Cast Iron Pans

gaillynne

Recommended Posts

gaillynne Newbie
gaillynne
Posted

Is cooking in cast iron cookware a problem when I prepare both gluten free and non gluten free foods for my family? Not sure how careful I have to be with these type pans.

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

Celiac.com Sponsor (A8-M):


eatmeat4good Enthusiast
eatmeat4good
Posted

You should only cook gluten or non-gluten in them to be safe. I have read that cast iron is safe if you re-season it by burning it off in the oven at the highest temp...gluten is incinerated by that. I wouldn't dare use it and wash it and use it for gluten free. But that is just my opinion.

GFreeMO Proficient
GFreeMO
Posted

I would get your own new cast iron pan for your gluten free food. I think that gluten kind of gets baked into these pans and won't come off easily. Better be safe than sick. The Emeril cast iron pans are pretty nice.

pricklypear1971 Community Regular
pricklypear1971
Posted

I thought about this. I love my pans. We have a relationship it took years to build. I don't know if I can do it. I may have to keep the old ones, even if I get new ones.

Ugh.

krystynycole Contributor
krystynycole
Posted

Never!!! It's the seasoned part that makes it good...aka cooking in the goodness of gluten baked in yummy. My husband has his own for gluten foods and I have one of non gluten foods.

I do use my non cast iron cookware for both gluten and gluten-free foods.

pricklypear1971 Community Regular
pricklypear1971
Posted

Exactly! I honestly teared up thinking about this. Hilarious, isn't it? I can give up all sorts of things but I can't give up my iron skillet???

Southern females and iron skillets. A very deep relationship. We know each other.

I can't bear the thought of scrubbing it down; although I know I could...then reseason. Would it work? I know some people pull them out after hurricanes and reseason.

gaillynne Newbie
gaillynne
Posted
  • Author

Thanks so much!! I love my pans so I'll have to set a couple aside for my gluten free food!!

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

Celiac.com Sponsor (A8-M):


gaillynne Newbie
gaillynne
Posted
  • Author

Exactly! I honestly teared up thinking about this. Hilarious, isn't it? I can give up all sorts of things but I can't give up my iron skillet???

Southern females and iron skillets. A very deep relationship. We know each other.

I can't bear the thought of scrubbing it down; although I know I could...then reseason. Would it work? I know some people pull them out after hurricanes and reseason.

I'm a southern girl too!! I can't part with my pans so I'm gonna have to reseason a couple of them---I know what you mean about the cast iron pan relationship and mine have been in my family for years!!! Thanks!

kareng Grand Master
kareng
Posted

We have had this discussion before and the consensus is to put them in the oven during an oven cleaning cycle. Then re- season/ oi.

pricklypear1971 Community Regular
pricklypear1971
Posted

We have had this discussion before and the consensus is to put them in the oven during an oven cleaning cycle. Then re- season/ oi.

Others may have had that discussion before but you've got two right here that put their iron skillets up there with "things you grab in a fire". Or, in my family's case - hurricane. So, as we know we could - there's that breathe-stopping moment (or two) of realizing you must remove YEARS of seasoning (and thus put YEARS) back on.

I still tear up. I need a stiff drink.

kareng Grand Master
kareng
Posted

Others may have had that discussion before but you've got two right here that put their iron skillets up there with "things you grab in a fire". Or, in my family's case - hurricane. So, as we know we could - there's that breathe-stopping moment (or two) of realizing you must remove YEARS of seasoning (and thus put YEARS) back on.

I still tear up. I need a stiff drink.

Just summarizing the previous research/ discussions. Never said not to keep them. Just want them to be safe to use.

Being diagnosed Celiac or intolerant is the beginning of a new life for you and your pans. You will make new history with your cookware!

pricklypear1971 Community Regular
pricklypear1971
Posted

Just summarizing the previous research/ discussions. Never said not to keep them. Just want them to be safe to use.

Being diagnosed Celiac or intolerant is the beginning of a new life for you and your pans. You will make new history with your cookware!

Especially if it cracks, warps or ruins the oven bottom. Risks we take for food. (:

Skylark Collaborator
Skylark
Posted

My poor innocent wok did survive a thorough scrubbing with steel wool. She forgave me eventually, though it did take quite a few stir frys to set her right again. I gave away my big cast iron skillet to a student friend who really needed kitchenware and got a new one. I don't think I ever had flour in the little cast iron skillet I use to roast cumin and fry masala so it escaped the abuse.

Bubba's Mom Enthusiast
Bubba's Mom
Posted

When I got DXed I got rid of our teflon pans and got cast iron. I love the way I can brown meats with them.

I wash them with plain water and a plastic scrubber after using, wipe dry, and rub a thin coat of bacon grease on the inside. Then I set it on the stove and turn the burner to high. Once it gets hot I turn it right back off and let the pan sit and cool before putting it away.

My hubby said I shouldn't need to do that every time I use them. I'm trying to get that good seasoning I hear so much about.

How do y'all take care of yours?

pricklypear1971 Community Regular
pricklypear1971
Posted

Constant use???

I coat with veggie oil after each use. Clean by wiping it out or water. Try not to use soap too much. Don't cook on too high of heat - don't need to, really.

It's very easy to strip it enough that stuff sticks. Constant use and oil works wonders. Getting it seasoned is the worst - which is why I'm crying in my gluten-free beer. Sometimes they sell cast iron with a coating on it which must be removed. It's gross, and can interfere with seasoning if you don't get it off.

I Don't use Teflon, only ceramic nonstick. That needs to becreplaced anyway...no biggie. But my cast iron skillet is my best friend.

eatmeat4good Enthusiast
eatmeat4good
Posted

Well, it appears that the reason I have never found True Love.... :unsure:

is because I have never owned a Cast Iron Pan!! :o:huh:

I'll be getting one now thanks to your expressions of love. :rolleyes:

So when you start brand new...what do you do to the pan?

I think I smoked up the whole house once trying to season a new pan...then gave up and bought teflon. :ph34r:

pricklypear1971 Community Regular
pricklypear1971
Posted

Depends on the Pan.

Did you buy one already?

Some come preseasoned. Some come with a protective coating that really requires steel wool to get off. It's sticky and icky and makes a mess if you don't get it off.

Most say oil a clean, scoured new pan. Bake in 300 degree oven 1 hour. I've had to repeat that a few times (the oil and bake part). Don't use it on extreme stovetop heat. Point is it will heat better than others. Clean by wiping out and place on warm burner to evaporate water, re-oil for storage. After a while it will just need oil. Like 10 years. Unless you have to scrub it. Then heat, oil.

eatmeat4good Enthusiast
eatmeat4good
Posted

I haven't bought one yet.

I'm just engaged.... :D

Do you have a recommendation on what to buy?

I don't think I want one with that icky coating on it.

And if it is gonna take 10 years to season this pan...

Then it really is a marriage!

I may not live long enough to be able to use a well-seasoned cast iron pan!

But I'm gonna try.

pricklypear1971 Community Regular
pricklypear1971
Posted

I really don't have a suggestion. Ironically, an old one is better than a new one. The iron was better quality.

I have a Wagners 1891. Lodge makes iron cookware but some of it is bumpy - which is supposed to go away with time. I think Emeril has a line. I'd google iron skillets and see what pops up. Now you know why I'm in a quandry.

Bubba's Mom Enthusiast
Bubba's Mom
Posted

I bought a couple of Lodge brand with the pre-seasoning. It needs to have a bit more added, but it's a nice start.

I had an older fry pan I got at a yard sale and it seems much better?

I chose the Lodge brand because their price is reasonable and they're made in America where there are regulations about the metals used. I've heard that the cast iron made in China, etc. can have just about anything mixed in, including toxic things. :o

  • 2 weeks later...
Schatz Apprentice
Schatz
Posted

My dh has had his cast iron pan longer than he's had me. We don't have a self clean on the oven. He just heat it on high on the stove top, and scrubbed it with metal. Now, of course he didn't strip it completely doing that. Anyway, he then seasoned it several times. I haven't had any problems with it.

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. 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...
    2. Scott Adams
      - Scott Adams replied to Amy Barnett's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Question

      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 mul...
    3. Scott Adams
      - Scott Adams commented on Scott Adams's article in Multiple Sclerosis and Celiac Disease
      2

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

      Better to know late than never, and it is too bad they did not test you for it earlier!
    4. Scott Adams
      0

      Koikoi Trading Inc., Issues Allergy Alert on Undeclared Wheat and Sesame in FU ZHOU FISH BALL

    5. catnapt
      - catnapt replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      8

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

      oh that's interesting... it's hard to say for sure but it has *seemed* like oats might be causing me some vague issues in the past few months. It's odd that I never really connect specific symptoms to foods, it's more of an all over feeling of unwellness after eating them. If it happens a few times after eating the same foods- I cut back...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,321
    • Most Online (within 30 mins)
      7,748
    James Minton
    Newest Member
    James Minton
    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

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

      By catnapt · Posted

      oh that's interesting... it's hard to say for sure but it has *seemed* like oats might be causing me some vague issues in the past few months. It's odd that I never really connect specific symptoms to foods, it's more of an all over feeling of unwellness after  eating them.  If it happens a few times after eating the same foods- I cut back or avoid them. for this reason I avoid dairy and eggs.  So far this has worked well for me.  oh, I have some of Bob's Red Mill Mighty Tasty Hot cereal and I love it! it's hard to find but I will be looking for more.  for the next few weeks I'm going to be concentrating on whole fresh fruits and veggies and beans and nuts and seeds. I'll have to find out if grains are truly necessary in our diet. I buy brown rice pasta but only eat that maybe once a month at most. Never liked quinoa. And all the other exotic sounding grains seem to be time consuming to prepare. Something to look at later. I love beans and to me they provide the heft and calories that make me feel full for a lot longer than a big bowl of broccoli or other veggies. I can't even tolerate the plant milks right now.  I have reached out to the endo for guidance regarding calcium intake - she wants me to consume 1000mgs from food daily and I'm not able to get to more than 600mgs right now.  not supposed to use a supplement until after my next round of testing for hyperparathyroidism.   thanks again- you seem to know quite a bit about celiac.  
    • trents
      IBS-D vs Celiac

      By trents · Posted

      Welcome to the celiac.com community, @SilkieFairy! You could also have NCGS (Non Celiac Gluten Sensitivity) as opposed to celiac disease. They share many of the same symptoms, especially the GI ones. There is no test for NCGS. Celiac disease must first be ruled out.
    • trents
      how much gluten do I need to eat before blood tests?

      By trents · Posted

      Under the circumstances, your decision to have the testing done on day 14 sounds very reasonable. But I think by now you know for certain that you either have celiac disease or NCGS and either way you absolutely need to eliminate gluten from your diet. I don't think you have to have an official diagnosis of celiac disease to leverage gluten free service in hospitals or institutional care and I'm guessing your physician would be willing to grant you a diagnosis of gluten sensitivity (NCGS) even if your celiac testing comes up negative. Also, you need to be aware that oats (even gluten free oats) is a common cross reactor in the celiac community. Oat protein (avenin) is similar to gluten. You might want to look at some other gluten free hot  breakfast cereal alternatives.
×
×
  • 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.