Cast Iron Cookware

[dandelion]

bs"d

I have a lot of cast-iron cookware. Some of it has been used to make the occasional french toast, pancakes or bread pudding.

I am wondering if it is necessary, especially with the griddles, to remove the seasoning, back to raw cast iron and start over again? I read about someone who had to replace their George Foreman grill because they couldn't manage to burn the gluten off and got sick every time they used it. Apparently, the new grill didn't cause the same problems. That made me wonder about seasoned cast iron. I'm sure gluten particles get embedded with the oils.

And, then is that even enough? If I find that we have to go GF, maybe it's necessary to just buy new pots and pans. Thank goodness, they're not that expensive, and can easily be found as open stock.

Anyone have suggestions on this? If not, any suggestions as to who would know?

[jaysmommy]

It's not the same, but I've used our baking stones with no negative results.

We don't have cast iron though. Someone else might be able to chime in....if all else fails and you use them and have a reaction, then you know you need to buy new ones.

GL

[the sensible celiac]

I think I would definitely strip any cast iron cookware of its seasoning if it had been used for gluten items, but once you get it down to rusty metal you could scrub it briefly with an abrasive pad and I think it would be OK to re-season it and use it for GF food.

Current estimates are that people with celiac disease can usually tolerate up to 10mg of gluten per day, that is a miniscule amount, but I think it is a lot more than might be present in iron cookware that has been stripped to the metal.

[CarolM]

In addition to thoroughly cleaning your cast iron pans, here's a list of some other items you'll want to consider inspecting & cleaning or replacing:

(courtesy of Celiac Maniac)

--Toaster - Absolutely necessary. There is no way to clean all the crumbs out of a toaster. Start with a new one.

--Toaster oven -- if you use one. Same reason.

--Cast iron skillets, if you have cast iron. Because cast iron pans build up a layer of "seasoning" that is non-stick and keeps the pan from rusting, this layer has gluten trapped all the way through it. I like the "Emeril" brand at Bed, Bath, and Beyond. They're reasonably priced and have a "helper handle" on the far side. They're also perfectly flat for glass cooktops.

--If you have non-stick or steel skillets, inspect them carefully for a layer of burnt oil build-up. Stainless steel can probably be scoured with a steel wool pad until it is shiny and new-looking. Non-stick (Teflon) skillets, especially if they are the kind with recessed ridges, should be closely inspected and discarded if you see anything sticking in there.

--Baking sheets and pans that have become "dark." Again, layer of burnt-on oil that has trapped gluten.

--Wooden cutting boards, wooden spoons, or other wood items.

[dandelion]

bs"d

Thanks. It's a relief to know I won't have to get rid of my cast-iron and start all over again. As far as the other stuff, I don't have toasters. I really haven't enjoyed bread much for the last five years, so if anyone wants toast, they have to put it in the oven. (I'll clean it.) I don't anticipate using the GF "breads" much. We've learned to live on fruits, veggies and proteins, with just a bit of rice, quinoa or millet once in awhile. I do make a special fermented oatmeal breakfast for the kids that may have to go.