Hello,
Thanks to this forum I now realize that I should not be using our household pots, pans and baking dishes since they have all been used to prepare foods containing gluten. I plan to purchase a pot for cooking vegetables and a baking dish for meats ad roasted vegetables. I have been trying to research which cookware is the healthiest and from what I read cast iron and stainless steel are good choices however I have a glass top stove so can't use cast iron and whenever I have used stainless steel everything sticks. I really like non-stick but some of the articles I have read say they are not healthy.
Any suggestions?
Thank you,
Elaine
Cookware suggestions?
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Re: Cookware suggestions?
Hi Elaine,
I cook breakfast on an electric, non-stick griddle every morning. I'm 79 now, and it hasn't killed me yet. In fact, my doctor smiles every time he looks at my latest blood test results. Non-stick cookware is only unhealthy if you overheat it so much that you destroy the non-stick coating.
As far as selecting cookware is concerned, what you're using now may be fine, as long as it's carefully cleaned, and it's not porous or cracked. If you bake anything, those pans are highly vulnerable to baked-on residue that may not be completely removed when washed, so be especially careful about those. Also, make sure that knives, forks, and spoons are properly washed so that they're absolutely clean. Don't use wooden bowls, wooden spoons, or cutting boards, for example, that have ever been used for anything that contained gluten, because they're way too porous to be safe. That precaution applies to bamboo and anything else that's porous, also.
At least that's my opinion.
Tex
I cook breakfast on an electric, non-stick griddle every morning. I'm 79 now, and it hasn't killed me yet. In fact, my doctor smiles every time he looks at my latest blood test results. Non-stick cookware is only unhealthy if you overheat it so much that you destroy the non-stick coating.
As far as selecting cookware is concerned, what you're using now may be fine, as long as it's carefully cleaned, and it's not porous or cracked. If you bake anything, those pans are highly vulnerable to baked-on residue that may not be completely removed when washed, so be especially careful about those. Also, make sure that knives, forks, and spoons are properly washed so that they're absolutely clean. Don't use wooden bowls, wooden spoons, or cutting boards, for example, that have ever been used for anything that contained gluten, because they're way too porous to be safe. That precaution applies to bamboo and anything else that's porous, also.
At least that's my opinion.
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
Re: Cookware suggestions?
Thank you Tex, this is really helpful!
Re: Cookware suggestions?
Non stick of today is much healthier than the non stick of the 1960's and 1970's.
As long as your pan does not burn and the non stick starts flaking off you should be fine.
The key thing is not to let anyone else cook anything with gluten in your pans.
As long as your pan does not burn and the non stick starts flaking off you should be fine.
The key thing is not to let anyone else cook anything with gluten in your pans.
Re: Cookware suggestions?
Thank you Brandy!