Guest guest Posted June 20, 2001 Report Share Posted June 20, 2001 Fra: Beatrice Dato: 20. juni 2001 13:02 >.....Do all of you have separate GFCF and non-GFCf kitchen utensils * mixing bowls: NO * cutlery: NO * wooden spoons YES, clearly marked * sieve/colander NO * saucepans PARTIALLY: Teflon coated saucepans are treated as interchangeable. * frying pans: PARTIALLY * bakings trays: YES * tins: NO * chopping board: YES ABSOLUTELY !! * measuring jugs: NO, but we're very careful. >In one of the books I am reading at the moment this is recommended very strongly to avoid cross-contamination. Good piece of advice ! >Would washing these utensils thoroughly not be sufficient? Wood is porous, and it's more or less impossible to clean it to the required degree. Chopping boards are often heavily contaminated, and the surface is often very uneven. We say OK to using our plastic chopping boards for our son's things, but only after they have been through the dishwasher. When aluminium or steel surfaces are coated with glutinous substances and heat treated, they can be very, very difficult to clean properly. This goes particularly for milk protein and - if you're avoiding it - egg residue. Non-stick surfaces are much easier to clean. n Klaveness www.advimoss.no/GFCF_results www.advimoss.no/GFCF_survey Quote Link to comment Share on other sites More sharing options...
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