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

Kitchen Gadgets

Marilyn R

Recommended Posts

Marilyn R Community Regular
Marilyn R
Posted

I watched a few videos on U-Tube about making grilled pizza. One suggested getting one of the pizza pans with little holes in it vs. a pizza stone. (I don't have a pizza stone.) I went to Wal-Mart and debated over the non-stick or the aluminum.

I decided to get the aluminum one because I'd be using it mainly on the gas grill, and didn't like the idea of high heat with nonstick chemicals. It was a $12 purchase and I'm totally happy with it. I made gluten-free breadsticks in the oven today on the new pan and they actually browned up very nicely! (Especially on the bottom.) The pizza turned out good too! I think it will work well with buns, cookies and crackers, just haven't tried them out yet. If you don't already have one, the pizza pan with the holes (holy pizza pan?) might be worth a purchase. (The non-stick was less than $8.)

If you have other suggestions on worthwhile kitchen gadgets, please add your advice. :D

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

Celiac.com Sponsor (A8-M):


fantasticalice Explorer
fantasticalice
Posted

America's Test Kitchen just did a piece on pizza stone verses cast iron. They really liked the cast iron better and it was only $20.

Took 15 minutes to reach 500 which is what gets you that roasted effect. Then you put the pizza on the pan. Thin crust takes 5-8 minutes. I have a wooden board that I assemble on to just slip in onto the pan. Lots of cornmeal helps with step. A thin board with shaved down edges works best. I priced these and went home and made my own!

Cooking goes quick at that high heat!

Alice

You can use the pizza pan for more than pizza, iron roasts terrific veggies to put on that pizza!

Marilyn R Community Regular
Marilyn R
Posted
  • Author

Thanks Alice, I retired my cast iron cookware...it's still in the cabinets but I haven't used it for 18 months. Can you suggest a safe cleansing method or should I just donate my old (loved) cast iron cookware the the local thrift shop and start with new? Even if get new, it isn't the same, but you know that. B)

pricklypear1971 Community Regular
pricklypear1971
Posted

Thanks Alice, I retired my cast iron cookware...it's still in the cabinets but I haven't used it for 18 months. Can you suggest a safe cleansing method or should I just donate my old (loved) cast iron cookware the the local thrift shop and start with new? Even if get new, it isn't the same, but you know that. B)

There's a whole string of posts on cast iron...yes, you can reseason. I put mine in the oven on 500 for a few hours (smell is awful), scrubbed with scour pad and Bon Ami and reseasoned. Good as new!

You know the old stuff has burned off when there's a grey coating all over the pan.

Darn210 Enthusiast
Darn210
Posted

Yes! Yes! Yes! Those holy pizza pans make ALL the difference in the world in getting a nice crispy crust!!

Marilyn R Community Regular
Marilyn R
Posted
  • Author

Yes! Yes! Yes! Those holy pizza pans make ALL the difference in the world in getting a nice crispy crust!!

Thanks! I appreciate the other respones too... will try the high temp kill and re-seasoning with my cast iron cookware, it's a love thing. I didn't have a problem with tossing out plastic or wood, but I had to keep my cast iron.

The holy pizza pan definitely rocks for gluten-free baking. Stuff actually browns instead of looking sickish white but done. I like baked goods that look baked.

psawyer Proficient
psawyer
Posted

I retired my cast iron cookware...it's still in the cabinets but I haven't used it for 18 months. Can you suggest a safe cleansing method.

If you have a self-cleaning oven, put the cookware in the oven while you run the clean cycle. That will burn any protein still stuck on the pan to the point of being chemically beyond recognition by your immune system. Then re-season the pan and continue loving it.

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

Celiac.com Sponsor (A8-M):


pricklypear1971 Community Regular
pricklypear1971
Posted

If you have a self-cleaning oven, put the cookware in the oven while you run the clean cycle. That will burn any protein still stuck on the pan to the point of being chemically beyond recognition by your immune system. Then re-season the pan and continue loving it.

Be careful if you have a gas oven, or cookware you value highly.

I've heard the seasoning can melt off, and of you put foil in the oven to catch it the foil literally melts to tge rack or liner. Not good.

Also, I think more people have cast iron crack in clean mode in gas ovens, although its possible in electric.

Google "reseasoning cast iron" and you'll find some interesting sites.

I just checked my oven and I probably set it at 550 since that's the highest temp it allows (aside from broil and clean). I have a gas oven so I was conservative.

My grandmother used to toss hers in a fire...but the skillets were made better back then...

Anyway, if you get the grey coating you're accomplishing the goal.

psawyer Proficient
psawyer
Posted

Yeah, I meant electric ovens, but forgot to exclude gas. I have always had electric stoves. I have no experience with gas ones.

I do have some experience with gas. :ph34r:

Bubba's Mom Enthusiast
Bubba's Mom
Posted

I had cast iron pans years ago. I got rid of them when non-stick came along. The iron ones were so heavy and they seemed to need more upkeep?

Once DXed, I got rid of the non-stick and replaced it with several cast iron pieces. I LOVE them now! If you know how to care for them they are wonderful. You can brown meats at a higher temp.(I know I was cooking at too high of a temp on the non-stick to be safe, now that I've read more) and they add a bit of needed iron to your food.

I got 2 pizza pans with the holes, but so far only used them once. The pizza crust I made from a mix was so horrible I haven't attempted pizza since. It's good to know they have other uses.

Marilyn R Community Regular
Marilyn R
Posted
  • Author

I have an electric oven and I just checked, 500 degrees is the top I can go. It doesn't have a self cleaning feature, it's actually an undersized oven in a galley kitchen, and I'm just hoping they still mfg that size when this one bites the dust. I wonder if this would have worked on the gas grill I tossed. Anyway, I'll google "reseasoning cast iron", psawyer. Peter & pricklypear, thanks for the advice!

Bubbas Mom, some of those pizza mixes are horrid. It might not be the pan. Try Chebe. If you can't find it locally, you can get them on Amazon. (Or gluten-free Mall.) Chebe and Holy Pizza Pan = pizza heaven. I'll give pizza a whirl on the cast iron next time. I have to wait until it gets cold here to whip up that oven temperature.

pricklypear1971 Community Regular
pricklypear1971
Posted

I have an electric oven and I just checked, 500 degrees is the top I can go. It doesn't have a self cleaning feature, it's actually an undersized oven in a galley kitchen, and I'm just hoping they still mfg that size when this one bites the dust. I wonder if this would have worked on the gas grill I tossed. Anyway, I'll google "reseasoning cast iron", psawyer. Peter & pricklypear, thanks for the advice!

Bubbas Mom, some of those pizza mixes are horrid. It might not be the pan. Try Chebe. If you can't find it locally, you can get them on Amazon. (Or gluten-free Mall.) Chebe and Holy Pizza Pan = pizza heaven. I'll give pizza a whirl on the cast iron next time. I have to wait until it gets cold here to whip up that oven temperature.

I made the Chebe focaccia bread in my cast iron and it was fabulous!

Bubba's Mom Enthusiast
Bubba's Mom
Posted

Thanks! I'll have to try that pizza mix. I used the KA gluten free flour recipe and it was like biscuit dough. None of us liked it.

If you bake your cast iron on the high temp..be aware that it can make your kitchen/house smell awful. It's best to do it when you aren't expecting company and your family isn't around.

After I use my cast iron I wash it with plain water and a nylon scrubbie that's only used for those pans. Then I dry the pan, rub a little coconut oil, bacon grease, or olive oil in the inside and set it on a burner set to high. Once I see the start of smoke I turn the burner off, and let the pan sit until cool. It keeps them well seasoned.

If I leave the pan sit for too long before turning the burner off..it gets stinky in the kitchen. :(

Marilyn R Community Regular
Marilyn R
Posted
  • Author

Thamk you Bubba's Mom, I have a tiny house, and I'll wait till we get a good chill here so I can heat the oven and open the windows. Shouldn't be long.

I made Chebe's garlic onion cheese sticks last weekend on that holy pan. (They can be made without cheese, but I'm doing dairy okay for now.) I chopped the leftover breadsticks into 3/4 inch pieces and OMG they were good in my soup today. It's hard to explain, sort of like a crouton or a dumpling with great flavor.

Those little frozen Chebe bread sticks were a treat today. (I just stuck a sandwich bag of them in my lunch box straight from the freezer.) I nuked my soup for 1.5 minutes, stirred, added the cubes, and cooked for .5 minute more. I'll definitely make the breadsticks again!

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 xxnonamexx's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      FDA looking for input on Celiac Gluten sensitivity labeling PLEASE READ and submit your suggestions

      Thank you for sharing this — it’s really important. The FDA is actively seeking public input on improving gluten and ingredient labeling, which could directly impact how people with celiac disease and gluten sensitivity shop and stay safe. Clearer labeling would help reduce accidental gluten exposure and make it easier to identify hidden sources of gluten in ...
    2. Scott Adams
      - Scott Adams replied to lizzie42's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      Low iron and vitamin d

      A low tTG is great news, but it doesn’t always mean the small intestine has fully healed yet—iron and vitamin D absorption can lag behind for months or even years, especially in young children. Many kids need supplements for a period of time while the gut repairs itself, and that doesn’t necessarily mean it will be lifelong. Morning stomach pain is also ...
    3. Scott Adams
      - Scott Adams replied to xxnonamexx's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Healthy Gluten Free Foods low sugar that you found?

      A lot of gluten-free packaged foods do rely on extra sugar, starches, or sodium to replace texture and flavor, so focusing on simpler options makes sense. Many people do better with naturally gluten-free proteins like eggs, plain yogurt, nuts, seeds, hummus, beans, and minimally processed protein bars with lower added sugar and higher fiber. Pairing those...
    4. Scott Adams
      - Scott Adams replied to lizzie42's topic in Traveling with Celiac Disease
      1

      Trip to Anaheim/Disney

      This article is a few of years old, but my still be helpful.
    5. trents
      - trents commented on Scott Adams's article in Winter 2026 Issue
      14

      Can You Really Trust Gluten-Free Menus? What Every Celiac Needs to Know Before Eating Out

      This is likely dependent on the sensitivity of the individual celiac.
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,242
    • Most Online (within 30 mins)
      7,748
    Maya Baum
    Newest Member
    Maya Baum
    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
      FDA looking for input on Celiac Gluten sensitivity labeling PLEASE READ and submit your suggestions

      By Scott Adams · Posted

      Thank you for sharing this — it’s really important. The FDA is actively seeking public input on improving gluten and ingredient labeling, which could directly impact how people with celiac disease and gluten sensitivity shop and stay safe. Clearer labeling would help reduce accidental gluten exposure and make it easier to identify hidden sources of gluten in foods. I encourage everyone here who is affected by celiac or gluten sensitivity to read the announcement and submit their own suggestions — real lived experience matters and can influence policy changes that benefit the whole community.
    • Scott Adams
      Low iron and vitamin d

      By Scott Adams · Posted

      A low tTG is great news, but it doesn’t always mean the small intestine has fully healed yet—iron and vitamin D absorption can lag behind for months or even years, especially in young children. Many kids need supplements for a period of time while the gut repairs itself, and that doesn’t necessarily mean it will be lifelong. Morning stomach pain is also commonly reported in celiac kids and can be related to slow healing, reflux, motility, or even low iron itself. It sounds like the supplements are clearly helping, which is reassuring, and ongoing monitoring with her doctor can help determine when (or if) doses can be reduced as absorption improves. The most common nutrient deficiencies associated with celiac disease that may lead to testing for the condition include iron, vitamin D, folate (vitamin B9), vitamin B12, calcium, zinc, and magnesium.  Unfortunately many doctors, including my own doctor at the time, don't do extensive follow up testing for a broad range of nutrient deficiencies, nor recommend that those just diagnosed with celiac disease take a broad spectrum vitamin/mineral supplement, which would greatly benefit most, if not all, newly diagnosed celiacs. This article has more info:    
    • Scott Adams
      Healthy Gluten Free Foods low sugar that you found?

      By Scott Adams · Posted

      A lot of gluten-free packaged foods do rely on extra sugar, starches, or sodium to replace texture and flavor, so focusing on simpler options makes sense. Many people do better with naturally gluten-free proteins like eggs, plain yogurt, nuts, seeds, hummus, beans, and minimally processed protein bars with lower added sugar and higher fiber. Pairing those with whole foods can help you feel more “normal” without triggering symptoms. Subscription boxes can be hit or miss, so checking labels carefully and using them as an occasional supplement—rather than a staple—often works best.
    • Scott Adams
      Trip to Anaheim/Disney

      By Scott Adams · Posted

      This article is a few of years old, but my still be helpful.  
    • knitty kitty
      Accuracy of testing concerns

      By knitty kitty · Posted

      Welcome to the forum, @McKinleyWY, For a genetic test, you don't have to eat gluten, but this will only show if you have the genes necessary for the development of Celiac disease.  It will not show if you have active Celiac disease.   Eating gluten stimulates the production of antibodies against gluten which mistakenly attack our own bodies.  The antibodies are produced in the small intestines.  Three grams of gluten are enough to make you feel sick and ramp up anti-gluten antibody production and inflammation for two years afterwards.  However, TEN grams of gluten or more per day for two weeks is required to stimulate anti-gluten antibodies' production enough so that the anti-gluten antibodies move out of the intestines and into the bloodstream where they can be measured in blood tests.  This level of anti-gluten antibodies also causes measurable damage to the lining of the intestines as seen on biopsy samples taken during an endoscopy (the "gold standard" of Celiac diagnosis).   Since you have been experimenting with whole wheat bread in the past year or so, possibly getting cross contaminated in a mixed household, and your immune system is still so sensitized to gluten consumption, you may want to go ahead with the gluten challenge.   It can take two years absolutely gluten free for the immune system to quit reacting to gluten exposure.   Avoiding gluten most if the time, but then experimenting with whole wheat bread is a great way to keep your body in a state of inflammation and illness.  A diagnosis would help you stop playing Russian roulette with your and your children's health.      
×
×
  • 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.