As long as the non-stick pans are cleaned with water, dish soap and a clean sponge/brush, then rinsed, they should be fine to use. The only thing I am hesitant about is if they have lots of marks in them making them difficult to clean, then I would probably replace them.
Cast iron pans are potentially more of an issue since they are more difficult to clean.
A recent study showed that washing pots and pans with detergent and water was enough to get rid of gluten and safe to cook gluten-free food in (no need for completely dedicated GF pans). They found that washing is key to removing gluten and recommended to wash hands and surfaces with soap and water to remove gluten (1).
In terms of an air fryer, it depends, if it can be cleaned easily and thoroughly between use, then it should probably be fine. However, if it is very difficult to clean, such as those with a wire basket and crevices I would use a dedicated one or get a dedicated basket for GF cooking. Another thing to keep in mind is the fan blowing in the air fryer. If the air fryer has been used for baking/cooking foods with loose flour then there is a potential that flour could be circulating in the fryer the next time using it.
Here are the things that should be separate in the kitchen:
- Strainer/colander
- Sifter
- Wood cutting boards/utensils/rolling pins
- Cast iron pans
- Bread maker/ sandwich maker/waffle iron
- Fryolator/air fryer* (if difficult to clean)
- Drop-in toaster or use foil in a toaster oven
Reference:
- Weisbrod VM, Silvester JA, Raber C, McMahon J, Coburn SS, Kerzner B. Preparation of Gluten-Free Foods Alongside Gluten-Containing Food May Not Always Be as Risky for Celiac Patients as Diet Guides Suggest.Gastroenterology. 2020;158(1):273‐ doi:10.1053/j.gastro.2019.09.007
Related posts:
Designated dishes and utensils
Reviewed October 21, 2022.
