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

Pots And Pans


scottsuzann

Recommended Posts

scottsuzann Newbie

I am new to this celiac thing and I have heard that I have to get new pots and pans. Is this true? I have "Circulon" it does have a non-stick surface so I am a little worried but I hate to go out and spend close to a grand to replace what I have if it is not necessary. Please help as I would much reather spend this money on shoes! :P

Thanks!

Suzann


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



Celiac.com Sponsor (A8-M):



Carriefaith Enthusiast

I would not go out and buy new pots as long as there are no scratches in the pans where gluten may be. I use the same pots as my family, I just make sure there are no residues on them when I cook.

scottsuzann Newbie
I would not go out and buy new pots as long as there are no scratches in the pans where gluten may be. I use the same pots as my family, I just make sure there are no residues on them when I cook.

<{POST_SNAPBACK}>

:D Thanks Carrie you made my day!

Suzann

KaitiUSA Enthusiast

You do however need to replace anything that is wooden and even teflon I believe should be replaced as well. Aside from that you just need to wash everything else thoroughly.

  • 2 weeks later...
Scott Adams Grand Master

A thourough hand and dishwasher cleaning should be all that is needed--neither teflon nor wood should retain gluten in any amount that could detected if the items are washed properly.

I believe that this is one of those Internet rumors that won't seem to die.

Take care,

Scott ;)

You do however need to replace anything that is wooden and even teflon I believe should be replaced as well. Aside from that you just need to wash everything else thoroughly.

skoki-mom Explorer
I am new to this celiac thing and I have heard that I have to get new pots and pans. Is this true? I have "Circulon" it does have a non-stick surface so I am a little worried but I hate to go out and spend close to a grand to replace what I have if it is not necessary. Please help as I would much reather spend this money on shoes! :P

Thanks!

Suzann

<{POST_SNAPBACK}>

LOL!! I like the way you think, Girl!!!!

celiac3270 Collaborator
A thourough hand and dishwasher cleaning should be all that is needed--neither teflon nor wood should retain gluten in any amount that could detected if the items are washed properly.

I believe that this is one of those Internet rumors that won't seem to die.

Take care,

Scott  ;)

<{POST_SNAPBACK}>

Seriously!? :o


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



Celiac.com Sponsor (A8-M):



Guest gfinnebraska

Thanks Scott! So much for all my new utensils that say "gluten free" on them!! :huh:

tarnalberry Community Regular
A thourough hand and dishwasher cleaning should be all that is needed--neither teflon nor wood should retain gluten in any amount that could detected if the items are washed properly.

I believe that this is one of those Internet rumors that won't seem to die.

Take care,

Scott  ;)

<{POST_SNAPBACK}>

Lol! You haven't seen my crappy non-stick pan! ;-) Next to impossible to verify everything's out of those scratches.

But I'd agree that items that are in good shape shouldn't be a problem.

VegasCeliacBuckeye Collaborator

Here is the reply from the Cephalon company (manufacturer of my pots and pans)

"Calphalon pans are free of any types of residue if properly cleaned

according to our use and care brochure provided in every box.

Thanks,

Consumer Relations"

The use and care says to soak in warm soapy water.

I honestly think a bigger problem is when people have used the same pans for 10 years and do not clean them properly....who knows??

I have pans at my house, my mom's house and my nrothers' house just in case.

Hope this helps...

jenvan Collaborator

for peace of mind and ease, my husband has his own pan, griddle, pizza pan, mixing bowl, spatula and mixing spoon. this is partly b/c we do not have a dishwasher...and it just makes it easier for moi.

Archived

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

  • 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. - trents replied to Paulaannefthimiou's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Bob red mill gluten free oats

    2. - trents replied to jenniber's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      10

      Disaccharide deficient, confusing biopsy results, no blood test

    3. - Paulaannefthimiou posted a topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Bob red mill gluten free oats

    4. - jenniber replied to jenniber's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      10

      Disaccharide deficient, confusing biopsy results, no blood test

    5. - trents replied to SamAlvi's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      High TTG-IgG and Normal TTG-IgA

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      132,849
    • Most Online (within 30 mins)
      7,748

    Jadelucia
    Newest Member
    Jadelucia
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Who's Online (See full list)

    • There are no registered users currently online
  • Upcoming Events

  • Posts

    • trents
      Not necessarily. The "Gluten Free" label means not more than 20ppm of gluten in the product which is often not enough for super sensitive celiacs. You would need to be looking for "Certified Gluten Free" (GFCO endorsed) which means no more than 10ppm of gluten. Having said that, "Gluten Free" doesn't mean that there will necessarily be more gluten than "Certified Gluten" in any given batch run. It just means there could be. 
    • trents
      I think it is wise to seek a second opinion from a GI doc and to go on a gluten free diet in the meantime. The GI doc may look at all the evidence, including the biopsy report, and conclude you don't need anything else to reach a dx of celiac disease and so, there would be no need for a gluten challenge. But if the GI doc does want to do more testing, you can worry about the gluten challenge at that time. But between now and the time of the appointment, if your symptoms improve on a gluten free diet, that is more evidence. Just keep in mind that if a gluten challenge is called for, the bare minimum challenge length is two weeks of the daily consumption of at least 10g of gluten, which is about the amount found in 4-6 slices of wheat bread. But, I would count on giving it four weeks to be sure.
    • Paulaannefthimiou
      Are Bobresmill gluten free oats ok for sensitive celiacs?
    • jenniber
      thank you both for the insights. i agree, im going to back off on dairy and try sucraid. thanks for the tip about protein powder, i will look for whey protein powder/drinks!   i don’t understand why my doctor refused to order it either. so i’ve decided i’m not going to her again, and i’m going to get a second opinion with a GI recommended to me by someone with celiac. unfortunately my first appointment isn’t until February 17th. do you think i should go gluten free now or wait until after i meet with the new doctor? i’m torn about what i should do, i dont know if she is going to want to repeat the endoscopy, and i know ill have to be eating gluten to have a positive biopsy. i could always do the gluten challenge on the other hand if she does want to repeat the biopsy.    thanks again, i appreciate the support here. i’ve learned a lot from these boards. i dont know anyone in real life with celiac.
    • trents
      Let me suggest an adjustment to your terminology. "Celiac disease" and "gluten intolerance" are the same. The other gluten disorder you refer to is NCGS (Non Celiac Gluten Sensitivity) which is often referred to as being "gluten sensitive". Having said that, the reality is there is still much inconsistency in how people use these terms. Since celiac disease does damage to the small bowel lining it often results in nutritional deficiencies such as anemia. NCGS does not damage the small bowel lining so your history of anemia may suggest you have celiac disease as opposed to NCGS. But either way, a gluten-free diet is in order. NCGS can cause bodily damage in other ways, particularly to neurological systems.
×
×
  • 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.