• Join our community!

    Do you have questions about celiac disease or the gluten-free diet?

  • Ads by Google:
     




    Get email alerts Subscribe to Celiac.com's FREE weekly eNewsletter

    Ads by Google:



       Get email alertsSubscribe to Celiac.com's FREE weekly eNewsletter

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes
0
wildkat

Do I Need To Replace My Pizza Stone?

Rate this topic

Recommended Posts

I have a very old Pampered Chef large square pizza stone that I used to make cookies several years before I found out I was gluten intolerant. I know I will hate to hear the answer but.......here it goes. Do I have to replace it or is there a way to clean it off? I wasn't sure if the wheat flour from the cookie dough will soak into it or not. I love that stone but haven't used it since I went gluten free. :unsure:

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


I would be tempted to clean it really, really well with a scrubby and then try it. If your reactions are extreme and you don't want to take the risk then do replace it.

Share this post


Link to post
Share on other sites

I've never had a pizza stone so I don't know the type of surface or how to use it.

But I'll tell you what I did with some slightly used cast iron I was given. I used oven cleaner, soaked it overnight, then did another treatment. It took all the coating down, fully stripped it. Then I re-seasoned it by doing light coatings of shortening and heating in the oven. It was a lot of work but they have been fine.

I read on the forum about another person with a favorite cast iron skillet who put hers in her self cleaning oven. It took everything off as well, then she re-seasoned.

Share this post


Link to post
Share on other sites

Not a direct answer to your question, because I bought a pizza stone post gluten-free...

But I use mine for pizza and always struggled to scrape the crust off because the pizza dough was so sticky.

Now I get great pizza crust with no sticking by putting the dough on parchment paper and then baking on top of the hot stone. It cooks great and there's no mess to scrub off the stone.

I have also recently started using parchment paper to bake pan-style tollhouse cookies. After baking I can lift the whole thing out of the pan or cookie sheet for faster cooling before I cut them. They bake well top and bottom and are soft and chewy in the middle.

So with parchment paper you could keep both your stone and peace of mind.

Share this post


Link to post
Share on other sites

I would recommend replacing it. Those stones are so extremely porous, I just can't imagine being able to get all the flour out. Anyway, I was way too scared to use mine. Even w/parchment, just handling the stone during food prep made me nervous. But that's just me.

Share this post


Link to post
Share on other sites
Ads by Google:


ok, I used to be a pampered chef consultant, and I have a lot of stones..from pre gluten free. And they are all well seasoned, and yes I use them all with out a problem. If you are worried, and you have a self cleaning oven, you can "kill" anything on your stone by putting it you oven and running the self cleaner cycle.

I don't know what I would do with out my stones!! I love them all!!!

Share this post


Link to post
Share on other sites

I have a large enough stockpot where I could boil the stone we had. Have not had any reaction from using it and I consider myself rather sensitive. It's worth a try like ravenwoodglass said.

I have a very old Pampered Chef large square pizza stone that I used to make cookies several years before I found out I was gluten intolerant. I know I will hate to hear the answer but.......here it goes. Do I have to replace it or is there a way to clean it off? I wasn't sure if the wheat flour from the cookie dough will soak into it or not. I love that stone but haven't used it since I went gluten free. :unsure:

Share this post


Link to post
Share on other sites

If you have an oven with a cleaning cycle just leave the stone in during the cleaning. It comes out looking like new.

Share this post


Link to post
Share on other sites

What if your oven doesn't have a self cleaning option? My does not. I like the idea of paper. I have a stone pizza stone and a ceramic one. The stone is very absorbant. Does ceramic absorb gluten? I also am wondering about my cast iron. I have a large collection, they are the only skillets and muffin pans I own. Has any one had luck cleaning them with out using oven cleaner? I would not feel right putting that on something I cook in. thanks

Share this post


Link to post
Share on other sites
What if your oven doesn't have a self cleaning option? My does not. I like the idea of paper. I have a stone pizza stone and a ceramic one. The stone is very absorbant. Does ceramic absorb gluten? I also am wondering about my cast iron. I have a large collection, they are the only skillets and muffin pans I own. Has any one had luck cleaning them with out using oven cleaner? I would not feel right putting that on something I cook in. thanks

My cast iron pans have never been used with gluten foods. What I have done in the past to clean my cast iron pans was to oil the pan and add alot of salt and scrub. Then season them after that. It cleaned them up pretty well. I have a ceramic stone and I think they are pretty absorent. Use parchment under your pizza and put it on the stone, then you know for sure that you have a barrier between the stone and your food.

Share this post


Link to post
Share on other sites


Ads by Google:


I would definitely replace it... I'm replacing mine (I'm going to return my cookware and get new ones because they are scratched (you can actually do that!!) so they will have gluten contamination...) gonna ask them at the same time if they will let me exchange the stoneware also.. maybe they will feel sorry for me who knows... its worth a try!

Share this post


Link to post
Share on other sites

Please let us know what Pampered Chef says to you, Aleshia! I wrote a similar topic a few weeks ago about my Pampered Chef. I emailed them about the situation and was told that I should replace the product - they could not assure me that there was any way to positively remove the gluten. I didn't even think of asking for exchange or replacements - great idea. I am tempted by the suggestions to "clean" them, but my two girls are celiac and I don't dare risk it. Hope that all works well for all of you!

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

0

  • Forum Statistics

    • Total Topics
      108,949
    • Total Posts
      943,641
  • Member Statistics

    • Total Members
      67,313
    • Most Online
      3,093

    Newest Member
    Kellyon
    Joined
  • Popular Now

  • Topics

  • Posts

    • So PC is not celiac pc? I'm sure fictitious  "Tina" in the ad will discard her "immature anti celiac ad friends" like used napkins and find new friends that are less grossed out by her autoimmune disease.  Or perhaps fictitious "Tina " will patiently educate the baffon friends in the ad. Tina's choice. Another company made a bad choice to join the gluten dude list of celiac bashing in the public media  Hey PC want to attempt to get out of dog house ? contact me for where to send my check For your next marketing idea/ script for your commercial  Your next commercial show two tables one designated gluten-free and one non gluten-free show 2 different color coded themes one gluten-free and non gluten-free example red for gluten-free and black non gluten-free ( whatever game day team colors- catch my drift) showing gluten-free cake served on red plate and non gluten-free cake on other table on black plate. Yo support celiac awareness and safety. this marketing tip per AWOL  contact me for my royalty checks  👍  
    • .....damn I thought I had run into stupid doctors on my own, yours flip flop more then a ADHD kid and I should know that one. Yep celiac and gluten-free for life....get copies of all your POSITIVE test and compile them in a folder, write the others off as doctor stupid was tripping on acid. Get copies of all your medical records and personally take them to a new doctor....might want to look through them first and make sure the idiot did not put anything in there wrong. Well if you can anyway......
      Congrats on the diagnosis and sorry you found one of the idiots, you get those a lot in life just sucks when it is someone in charge of your well-being and health like that. I take it you have already been through the newbie 101 thread and gone to a whole foods diet to boost up the healing, cleaned out the kitchen and set for the haul.  
    • Also I should add that in the 12 weeks, my vitamin d plummeted and now am deficient. Would you guys accept a celiac diagnosis (I am pretty confident that I have it- I was sad before the challenge that I couldn’t eat gluten anymore. Now after the challenge i am EXCITED to never eat it again as I feel like such crap now) or can a positive diamodated Gliadin  IgG indicate anything else? Or is it specific to celiac? I am happy to get a diagnosis,  but want to make sure it’s the right one. I wish I trusted my doc more (example- 3 days ago they called and said congrats, no celiac, u can eat gluten!! The doc signed off on it. But I looked at my results and pointed out that the deamidated IgG levels were not reported yet. The doc said whoops my bad. The next day they came back positive and I got another call & they said, nevermind, no gluten, you’re positive! They are idiots). 
    • Looking for advice and also to help those undergoing testing. I went to my general practitioner back in August with nausea, bloating, diarrhea, migraines, sluggishness, and a feeling of general unwellness. I was eating a gluten diet at the time. My doc ordered the dual antigen screen- it came back positive for celiac. He set up an appointment for me with a specialist. I called the specialist and they could get me in 8 weeks later. I asked the specialist if I went gluten free is this would affect any testing. They said “no” that I was in a gluten diet for so long I would be fine. However, 8 weeks later, the blood test showed no celiac- my results were normal after 8 weeks on a gluten free diet. I felt great, for me the turnaround was almost immediate- in a week or 2 I felt amazing. But that didn’t help with getting accurate results (mostly wanted to rule out another autoimmune disorder). I then went on gluten for 7 weeks (I ate a lot of gluten- like at least a bagel a day and much more on some days- I wasn’t messing around, I wanted an accurate diagnosis)and repeated the blood test at 7 weeks. It came back a very weak positive for deamidated gliadin abs iGg. I then underwent a endoscopy because the doc said that number, although positive, was not high enough to go off of. The endoscopy came back normal- however, the doc noted that higher levels of antibodies were found but not in the “abnormal range.” So, they were present, just not in crazy levels. I then kept eating gluten- I should note my doctors SUCK (could do a whole other post just on this- I have been my own doctor pretty much). I just took another blood test at 3 months eating gluten. My levels are now SUPER high for deamidated Gliadin abs IgG. The doc is confident I have celiac. Question is- my doc is so bad, I wanted to check here to make sure that it indicates celiac. I also wanted to help others as I know there’s lots of conflicting information on how long to do a gluten Challenge. For me, it took 3 months. My gut tells me I am early stage celiac- I don’t have full blown damage yet, but if I keep eating it I am sure it will do some damage. Just wanted to highlight this as if your case isn’t super bad yet, you may have to eat gluten longer- everyone is different. Any advice on my results would be awesome!
    • Hi Matt,  Thanks for taking the time to reply!  I completely agree haha.  Thanks for the links - I'll give them a read over!  I think it was a mixture of the first time travelling with being gluten-free and the added bonus of the language barrier, it made me dread meal times when usually food is the first thing I think about when travelling to new places! Again, I think the planning element was also a factor, not being able to walk past a nice bakery without walking in - why do most Berlin train stations have bakeries in everyone?!?! THE SMELL!!!  Haha, good excuse! Could have used that in the hotel restaurant (arrived late the first night) and the only avail dish was a dry chicken Caesar salad (literally 3 thin slices of chicken, 5 cherry tomatoes and a plate of lettuce).  I am I'll give the website a look over too - thank you! My app's with my consultant are every 6 months, basically was just sent away with no info/advice given and feeling the struggle now that reality has set in that this is for good!  Hope you are well! 
  • Upcoming Events