Re: Baking pans?

January 24, 2009

Are you sure old baking pans are a problem? Baking pans usually are fairly shiny steel or aluminum that can be scrubbed clean.

H.

In a message dated 1/23/09 9:43:42 PM, marcianar@... writes:

1. new baking pans: sorry, but yes, I would. or you can use parchment every single time you bake, which had the advantage of keeping foods from sticking

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January 24, 2009

I agree, I haven't had ANY problems with baking pans. I use them for wheat flour and GF cooking without a problem. On Jan 23, 2009, at 10:19 PM, flatcat9@... wrote:Are you sure old baking pans are a problem? Baking pans usually are fairly shiny steel or aluminum that can be scrubbed clean.H.In a message dated 1/23/09 9:43:42 PM, marcianar writes:1. new baking pans: sorry, but yes, I would. or you can use parchment every single time you bake, which had the advantage of keeping foods from sticking**************Know Your Numbers: Get tips and tools to help you improve your credit score. (http://www.walletpop.com/credit/credit-reports?ncid=emlcntuswall00000002)

January 24, 2009

I've done a whole lot baking for a great many years, and most them I used wheat

flour. Many of my pans have seams or sharp corners, and no, I couldn't be

certain I was getting them completely clean. It's near impossible to effectively

steel wool the right angle joins along the bottom edges and corners of bread

pans.

I made the personal choice to replace many pans, or always use parchment in the

rare/unusual ones, because that was the level of risk I was comfortable with.

Each of us is free to make their own choice.

Maureen

> From: flatcat9@... <flatcat9@...>

> Subject: Re: [ ] Baking pans?

>

> Date: Friday, January 23, 2009, 10:19 PM

> Are you sure old baking pans are a problem? Baking pans

> usually are fairly

> shiny steel or aluminum that can be scrubbed clean.

>

> H.

>

> In a message dated 1/23/09 9:43:42 PM, marcianar@...

> writes:

>

> > 1. new baking pans: sorry, but yes, I would. or you

> can use parchment every

> > single time you bake, which had the advantage of

> keeping foods from sticking

> >

>

> **************

> Know Your Numbers: Get tips and tools to help you improve

> your

> credit score.

> (http://www.walletpop.com/credit/credit-reports?ncid=emlcntuswall00000002)

January 24, 2009

Maybe that says a lot more about your willingness to take risks than the safety

of the baking pans. I've survived one celiac caused cancer, and I'm not taking

any unnecessary risks. I think people new to the diet need to know those risks

exist so they can make their own, informed choice.

Maureen

>

> > Are you sure old baking pans are a problem? Baking

> pans usually are fairly shiny steel or aluminum that can be

> scrubbed clean.

> >

> > H.

> >

> > In a message dated 1/23/09 9:43:42 PM,

> marcianar@... writes:

> >

> > 1. new baking pans: sorry, but yes, I would. or you

> can use parchment every single time you bake, which had the

> advantage of keeping foods from sticking

January 24, 2009

It had never occurred to me that baking pans would have seams and nooks and crannies! You do far more exotic baking than I've done!

H.

In a message dated 1/23/09 10:42:16 PM, marcianar@... writes:

I've done a whole lot baking for a great many years, and most them I used wheat flour. Many of my pans have seams or sharp corners, and no, I couldn't be certain I was getting them completely clean. It's near impossible to effectively steel wool the right angle joins along the bottom edges and corners of bread pans.

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January 24, 2009

I'm still using my pans. I spent quite a bit of time trying to decide

and weighing my options. I have lots of baking pans as it's been my

hobby for years (specialty cakes and wedding cakes etc.) My diagnosis

was a bit of a blow, because I'm having to relearn how to cook and

what to eat. (I have multiple intolerances - gluten, egg, dairy, and soy)

Some of my specialty pans will probably still be used, but only for

cakes I make for others. The ones I use for my GF baking are now in a

reserved area, and treated specially. This has taken some

communication between my husband and myself (as he is not GF and he

still makes himself baked goods).

But I don't seem to be seriously sensitive. I avoid gluten as a rule,

because I feel so much better. But a GF friend of mine will react

more to being glutened than I do (experiences we've had hanging out

together). But I also attribute my lessened sensitivity to the

acupuncture and herb treatments I get. I think it has helped me

strengthen my digestive system. But I still occasionally feel

" poisoned " , oftentimes from outside sources. But having more than

just gluten intolerance, it's harder to pinpoint the culprit. I find

it harder to keep cross contamination from happening when I eat " out "

than when I eat at home. Luckily, my friends are really supportive

and don't mind when I bring my own food to eat.

I hope you find an answer that works for you.

> > I've done a whole lot baking for a great many years, and most them

I used

> > wheat flour.

January 24, 2009

A month or so ago there was a similar discussion about cast iron

cookware. Someone had a really simple, yet clever idea--she said that

she put her cast iron in the oven on " cleaning " temperatures and this

killed any traces of gluten.

Do you think this could work for baking pans as well? Or would it

burn the pan somehow???

>

> I'm still using my pans. I spent quite a bit of time trying to decide

> and weighing my options. I have lots of baking pans as it's been my

> hobby for years (specialty cakes and wedding cakes etc.) My diagnosis

> was a bit of a blow, because I'm having to relearn how to cook and

> what to eat. (I have multiple intolerances - gluten, egg, dairy,

and soy)

>

> Some of my specialty pans will probably still be used, but only for

> cakes I make for others. The ones I use for my GF baking are now in a

> reserved area, and treated specially. This has taken some

> communication between my husband and myself (as he is not GF and he

> still makes himself baked goods).

>

> But I don't seem to be seriously sensitive. I avoid gluten as a rule,

> because I feel so much better. But a GF friend of mine will react

> more to being glutened than I do (experiences we've had hanging out

> together). But I also attribute my lessened sensitivity to the

> acupuncture and herb treatments I get. I think it has helped me

> strengthen my digestive system. But I still occasionally feel

> " poisoned " , oftentimes from outside sources. But having more than

> just gluten intolerance, it's harder to pinpoint the culprit. I find

> it harder to keep cross contamination from happening when I eat " out "

> than when I eat at home. Luckily, my friends are really supportive

> and don't mind when I bring my own food to eat.

>

> I hope you find an answer that works for you.

>

> > > I've done a whole lot baking for a great many years, and most them

> I used

> > > wheat flour.

>

January 24, 2009

Here's my uneducated conclusion/belief/guess:

1) I don't think that putting cast iron in the oven on cleaning temperatures will necessary get rid of all the gluten. It probably would lessen it a great deal, as the "seasoning material" would be burnt off. However, cast iron remains an inherently porous material.

2) I think that baking pans put in an oven cleaning cycle would likely warp from the high heat.

H.

In a message dated 1/24/09 9:11:40 AM, kristenevelyncampbell@... writes:

A month or so ago there was a similar discussion about cast iron

cookware. Someone had a really simple, yet clever idea--she said that

she put her cast iron in the oven on "cleaning" temperatures and this

killed any traces of gluten.

Do you think this could work for baking pans as well? Or would it

burn the pan somehow???

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January 24, 2009

About half the people with CD have no obvious symptoms. I had neither a positive blood test nor any significant symptoms -- but I had CD, according to repeated biopsies.

H.

In a message dated 1/24/09 1:29:50 PM, palmer@... writes:

That was the case with me. I was astounded to find out that I had celiac disease and visible damage to my intestines (seen via endoscopy) even though I had no outward symptoms whatsoever. (I got tested after my daughter was diagnosed.)

lp in SF

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January 24, 2009

I don't think there's any need to get new stainless steel sauce pans, stock pots, or other scrubbable, non-creviced steel pans.

But maybe seamed baking pans are another matter, along with cast iron and Teflon pans.

H.

In a message dated 1/24/09 1:43:23 PM, berkeleymonarch@... writes:

This is a totally valid point that I've been considering. I've also

been thinking that new pots/pans would just bring a piece of mind

moving forward and I won't have to ever wonder about them if I have an

episode or continued problems. Ultimately, I have decided to suck it

up and just buy some new pots/pans, they'll last me several years and

I can just start fresh. I will be keeping one cake pan that my

grandma gave me. She taught me, my mom, and sisters how to really

bake and that was one of my favorite hobbies. I can't deal with the

crappy baking in my future. I'm just gonna use that pan for some sort

of non food related purpose.

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January 24, 2009

*Just a reminder. Although some people might not "react" to gluten or have a "low tolerance" - there is silent damage that goes on. So someone might now have a symtom from gluten, but the ingestion of gluten still adds to the long term affects (i.e. cancer, osteoperosis, infertility, etc.)

From: on behalf of CheriSent: Sat 1/24/2009 8:40 AM Subject: [ ] Re: Baking pans?

I'm still using my pans. I spent quite a bit of time trying to decideand weighing my options. I have lots of baking pans as it's been myhobby for years (specialty cakes and wedding cakes etc.) My diagnosiswas a bit of a blow, because I'm having to relearn how to cook andwhat to eat. (I have multiple intolerances - gluten, egg, dairy, and soy)Some of my specialty pans will probably still be used, but only forcakes I make for others. The ones I use for my GF baking are now in areserved area, and treated specially. This has taken somecommunication between my husband and myself (as he is not GF and hestill makes himself baked goods).But I don't seem to be seriously sensitive. I avoid gluten as a rule,because I feel so much better. But a GF friend of mine will reactmore to being glutened than I do (experiences we've had hanging outtogether). But I also attribute my lessened sensitivity to theacupuncture and herb treatments I get. I think it has helped mestrengthen my digestive system. But I still occasionally feel"poisoned", oftentimes from outside sources. But having more thanjust gluten intolerance, it's harder to pinpoint the culprit. I findit harder to keep cross contamination from happening when I eat "out"than when I eat at home. Luckily, my friends are really supportiveand don't mind when I bring my own food to eat.I hope you find an answer that works for you. > > I've done a whole lot baking for a great many years, and most themI used > > wheat flour.

January 24, 2009

you cannot "kill" gluten. hi heat doesnt remove it like it would a bacteria.

From: on behalf of kristenevelyncampbellSent: Sat 1/24/2009 9:11 AM Subject: [ ] Re: Baking pans?

A month or so ago there was a similar discussion about cast ironcookware. Someone had a really simple, yet clever idea--she said thatshe put her cast iron in the oven on "cleaning" temperatures and thiskilled any traces of gluten.Do you think this could work for baking pans as well? Or would itburn the pan somehow???>> I'm still using my pans. I spent quite a bit of time trying to decide> and weighing my options. I have lots of baking pans as it's been my> hobby for years (specialty cakes and wedding cakes etc.) My diagnosis> was a bit of a blow, because I'm having to relearn how to cook and> what to eat. (I have multiple intolerances - gluten, egg, dairy,and soy)> > Some of my specialty pans will probably still be used, but only for> cakes I make for others. The ones I use for my GF baking are now in a> reserved area, and treated specially. This has taken some> communication between my husband and myself (as he is not GF and he> still makes himself baked goods).> > But I don't seem to be seriously sensitive. I avoid gluten as a rule,> because I feel so much better. But a GF friend of mine will react> more to being glutened than I do (experiences we've had hanging out> together). But I also attribute my lessened sensitivity to the> acupuncture and herb treatments I get. I think it has helped me> strengthen my digestive system. But I still occasionally feel> "poisoned", oftentimes from outside sources. But having more than> just gluten intolerance, it's harder to pinpoint the culprit. I find> it harder to keep cross contamination from happening when I eat "out"> than when I eat at home. Luckily, my friends are really supportive> and don't mind when I bring my own food to eat.> > I hope you find an answer that works for you. > > > > I've done a whole lot baking for a great many years, and most them> I used > > > wheat flour.>

January 24, 2009

sorry, that was supposed to read "noT" have a symptom, instead of "now"

From: on behalf of WallaceSent: Sat 1/24/2009 11:12 AM ; Subject: RE: [ ] Re: Baking pans?

*Just a reminder. Although some people might not "react" to gluten or have a "low tolerance" - there is silent damage that goes on. So someone might now have a symtom from gluten, but the ingestion of gluten still adds to the long term affects (i.e. cancer, osteoperosis, infertility, etc.)

From: on behalf of CheriSent: Sat 1/24/2009 8:40 AM Subject: [ ] Re: Baking pans?

I'm still using my pans. I spent quite a bit of time trying to decideand weighing my options. I have lots of baking pans as it's been myhobby for years (specialty cakes and wedding cakes etc.) My diagnosiswas a bit of a blow, because I'm having to relearn how to cook andwhat to eat. (I have multiple intolerances - gluten, egg, dairy, and soy)Some of my specialty pans will probably still be used, but only forcakes I make for others. The ones I use for my GF baking are now in areserved area, and treated specially. This has taken somecommunication between my husband and myself (as he is not GF and hestill makes himself baked goods).But I don't seem to be seriously sensitive. I avoid gluten as a rule,because I feel so much better. But a GF friend of mine will reactmore to being glutened than I do (experiences we've had hanging outtogether). But I also attribute my lessened sensitivity to theacupuncture and herb tr eatments I get. I think it has helped mestrengthen my digestive system. But I still occasionally feel"poisoned", oftentimes from outside sources. But having more thanjust gluten intolerance, it's harder to pinpoint the culprit. I findit harder to keep cross contamination from happening when I eat "out"than when I eat at home. Luckily, my friends are really supportiveand don't mind when I bring my own food to eat.I hope you find an answer that works for you. > > I've done a whole lot baking for a great many years, and most themI used > > wheat flour.

January 24, 2009