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

Using The Pots Pans And Bakeware I Have Now

bauerpratt

Recommended Posts

bauerpratt Newbie
bauerpratt
Posted

I am wondering is there a way to clean my pot pans silverware and plates ect so they are gluten free and I dont have to go buy new ?

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

Celiac.com Sponsor (A8-M):


missmellie Newbie
missmellie
Posted

It is my understanding that as long as the items are not plastic (will have small pits and grooves that could contain gluten) or wood (again, could have gluten "hiding"), that you can thoroughly clean the things you have and continue to use them. Stainless steel can be scoured, glassware and porcelain could be thoroughly scrubbed. Non-stick should be thrown out, I believe. It can get pits and damaged places too small to see could be hiding gluten.

Good luck. :)

psawyer Proficient
psawyer
Posted
Click here to see a recent discussion on the same topic.
bauerpratt Newbie
bauerpratt
Posted
  • Author

Thank you so much !

domesticactivist Collaborator
domesticactivist
Posted

We reaseasoned our cast iron and kept our stainless steel, glass, and glazed items. We got rid of stoneware, nonstick, cutting boards, serrated knives, anything wood, an plastic containers that held grains. We got rid of small appliances with air intake or regulary used with gluten as well. I have a post on the blog linked from my profile about going 100% gluten free that may help.

Mizzo Enthusiast
Mizzo
Posted

We reaseasoned our cast iron and kept our stainless steel, glass, and glazed items. We got rid of stoneware, nonstick, cutting boards, serrated knives, anything wood, an plastic containers that held grains. We got rid of small appliances with air intake or regulary used with gluten as well. I have a post on the blog linked from my profile about going 100% gluten free that may help.

Ditto here. I did get rid of everything at once but replaced it over time to reduce the monetary impact.

bauerpratt Newbie
bauerpratt
Posted
  • Author

Yes at this time I just cant affored all new. So I guess my non sticks are a nono with no way of using them? I have a stainless one I guess will be mine and thank goodness Christmas is on its way as well as my Birthday ;/ guess we know what Mary gets lol..I am trying to male the entire house gluten free besides my families premade breads. This at the beginning is not as easy as I thought. Thank you again!!! I do appreciate it ALL more than you know!

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

Celiac.com Sponsor (A8-M):


psawyer Proficient
psawyer
Posted

If your non-stick cookware is in good condition and you feel that you can effectively wash it, then I would do so. Today's non-stick surfaces are far different from the early teflon pans that would scratch if you looked at them while holding a metal spoon. :o

NorthernElf Enthusiast
NorthernElf
Posted

Another option is to buy silicone liners - I have flat ones to line cookies sheets, you can also buy muffin cups. They are relatively cheap. I only recently bought my own cookies sheets (it's been almost 10 years).

domesticactivist Collaborator
domesticactivist
Posted

You don't have to replace everything to the same level of quality right away (or ever). We got cheap new utensils, use fewer pans and bought used stainless steel, bought cheap knives... It still adds up but did soften the financial blow.

fantasticalice Explorer
fantasticalice
Posted

It was my understanding that as long as you washed everything with soap and water there would be no problem. All I did was wash all my iron (I have at least 15 pieces) with soap and a brush. I learned at America's Test Kitchen to season with flax oil. It creates a seal that is so good, so perment. Problem is, you have to do it more than once but not more than 6 times. I didn't bother with the oven, unside down, ect. I just put it on low on the stove and let it rip all day, oiling it every hour. Boy does it work.

We have never had a problem, I really feel for you who think you have to take it this far!

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. cristiana
      - cristiana replied to Charlie1946's topic in Related Issues & Disorders
      40

      Severe severe mouth pain

      I agree. If someone has Barrett's Esophagus, at least here in the UK, as I understand it under normal circumstances a PPI needs to be taken long term (or similar medication). I have two friends with this. The PPI it does have side effects but they still have to take it.
    2. knitty kitty
      - knitty kitty replied to Charlie1946's topic in Related Issues & Disorders
      40

      Severe severe mouth pain

      Do talk to your doctor about making changes to your medication. I'm not a medical doctor. I'm a microbiologist. I studied nutrition before switching to microbiology because I was curious what vitamins were doing inside the body. I would hate to give advice that jeopardizes your health, so do discuss things with your doctor.
    3. knitty kitty
      - knitty kitty replied to Jmartes71's topic in Related Issues & Disorders
      1

      New issue

      @Jmartes71, Sorry you've been feeling so poorly. Are you taking any medication to treat the SIBO? Are you taking any Benfotiamine? Benfotiamine will help get control of the SIBO. Thiamine deficiency has symptoms in common with MS. Have you had your gas appliances checked for gas leaks and exhaust fume leaks? Carbon Monoxide poisoning...
    4. knitty kitty
      - knitty kitty replied to GlutenFreeChef's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      Blood Test for Celiac wheat type matters?

      European wheat is often a "soft wheat" variety which contains less gluten than "hard wheat" varieties found in the States. In European countries, different cooking methods and longer fermentation (rising or proofing) times allow for further breakdown of gluten peptides. Wheat in the States is a blend of hard and soft wheat. Gluten content can...
    5. trents
      - trents replied to Charlie1946's topic in Related Issues & Disorders
      40

      Severe severe mouth pain

      From my own experience and that of others who have tried to discontinue PPI use, I think your taper down plan is much too aggressive. It took me months of very incremental tapering to get to the point where I felt I was succeeding and even then I had to rely some days on TUMS to squelch flareups. After about a year I felt I had finally won the battle. Rebound...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,086
    • Most Online (within 30 mins)
      7,748
    kk007
    Newest Member
    kk007
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • cristiana
      Severe severe mouth pain

      By cristiana · Posted

      I agree.  If someone has Barrett's Esophagus, at least here in the UK, as I understand it under normal circumstances a PPI needs to be taken long term (or similar medication).  I have two friends with this.  The PPI it does have side effects but they still have to take it.  
    • knitty kitty
      Severe severe mouth pain

      By knitty kitty · Posted

      Do talk to your doctor about making changes to your medication.    I'm not a medical doctor.   I'm a microbiologist.  I studied nutrition before switching to microbiology because I was curious what vitamins were doing inside the body. I would hate to give advice that jeopardizes your health, so do discuss things with your doctor.   
    • knitty kitty
      New issue

      By knitty kitty · Posted

      @Jmartes71, Sorry you've been feeling so poorly.   Are you taking any medication to treat the SIBO?   Are you taking any Benfotiamine?  Benfotiamine will help get control of the SIBO.  Thiamine deficiency has symptoms in common with MS. Have you had your gas appliances checked for gas leaks and exhaust fume leaks?  Carbon Monoxide poisoning can cause the same symptoms as the flu and glutening.  Doctors have to check venous blood (not arterial) for carbon monoxide.  Are other inhabitants sick, or just you?  Do they leave the house and get fresh air which relieves their symptoms?  
    • knitty kitty
      Blood Test for Celiac wheat type matters?

      By knitty kitty · Posted

      European wheat is often a "soft wheat" variety which contains less gluten than "hard wheat" varieties found in the States.   In European countries, different cooking methods and longer  fermentation (rising or proofing) times allow for further breakdown of gluten peptides. Wheat in the States is a blend of hard and soft wheat.  Gluten content can vary according to where the wheat was grown, growing conditions, when harvested, and local preference, so a blend of both hard and soft wheat is used to make a uniform product.   I moved around quite a bit as a child in a military family.  I had different reactions to gluten in different areas of the country every time we moved.  I believe some wheat breeds and blends are able to provoke a worse immune response than others.   Since European soft wheat doesn't contain as much gluten as American wheat, you may try increasing your intake of your soft wheat products.  A minimum of ten grams of gluten is required to get a sufficient immunological response so that the anti-gluten antibodies leave the intestines and enter the bloodstream where they can be measured by the tTg IgA test.  Your whole wheat bread may only have a gram of gluten per slice, so be prepared...  
    • trents
      Severe severe mouth pain

      By trents · Posted

      From my own experience and that of others who have tried to discontinue PPI use, I think your taper down plan is much too aggressive. It took me months of very incremental tapering to get to the point where I felt I was succeeding and even then I had to rely some days on TUMS to squelch flareups. After about a year I felt I had finally won the battle. Rebound is real. If I were you I would aim at cutting back in weekly increments for two weeks at a time rather than daily increments. So, for instance, if you have been taking 2x20mg per day, the first week cut that down to 2x20mg for six days and 1x20 mg for the other day. Do that for two weeks and then cut down to 2x20mg for five days and 1x20 for two days. On the third week, go 20x2 for four days and 20x1 for 3 days. Give yourself a week to adjust for the reduced dosage rather than reducing it more each week. I hope this makes sense. 
×
×
  • 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.