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10-08-2006, 12:54 PM | #21 | ||
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As for microwaves...I've heard all sorts of bad stuff :P We got rid of ours a long time ago. Dh said the food tasted a lot better when it was made on the stove, even if we were just reheating it. I use a toaster oven a lot like a microwave though. It takes much longer, but things get that crispy top, (in a good way). I can also use it to make small batches of almond bread sunbutter fudge without heating up the whole entire kitchen. |
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10-08-2006, 04:52 PM | #22 | |||
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The Irreplaceable Cast-Iron Skillet They talk about how to properly wash a cast-iron skillet. Also, there is an interesting page on how to clean cast-iron using the self-cleaning oven. I would think this would work on your muffin pan. This is the motivation I need to unearth my cast iron pan that I haven't been able to find since I moved a couple of years ago. I hope I didn't give it away . Claire
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10-09-2006, 11:03 AM | #23 | ||
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I use cast iron all time. I have skillets, griddles, etc. I would try muffin pans but my girls prefer mini-muffins. They won'd finish one regular muffin but will eat 4 mini-muffins. Hmm.
Michelle |
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10-09-2006, 11:06 AM | #24 | ||
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LOL, my 4 y/o finished off a whole dozen mini popovers...but if I make full size ones, I find pop-over half moons in random places. I bet thats the *real* reason so many mainstream companies started making bite sized snacks...not to save people calories...b/c they knew we'd need more boxes!
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10-09-2006, 11:09 AM | #25 | ||
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10-09-2006, 11:17 AM | #26 | ||
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I removed the seasoning from mine (which had been seasoned for eons) with brillo pads and HOT water. Then I reseasoned them. We have not had a reaction. But, not much gluten was in ours prior to going GF. Cornbread would have been the main thing. Oh, and pancakes. Noodles were cooked in stainless and bread in a breadmachine I got rid of.
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10-09-2006, 11:23 AM | #27 | ||
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I'd like to get some of these
http://www.orientaltrading.com/appli...MAN+MUFFIN+PAN (Just look like fun. ) But, am afraid of the pre-seasoning. I think Brillo pads might scrath off the features? If I could get into all the nooks and crannies *sigh*. Maybe I should sweet talk the company into sending me some before the seasoning process LOL. |
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10-09-2006, 12:36 PM | #28 | ||
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If memory serves me correctly... gluten turns to carbon, somewhere between 500 and 600 degrees F.
You can also 'kill it' with a really strong alcohol solution... something like 90 or 95% alcohol. There are scientific documents that proved this. I had posted them on obt. Those snowman muffin pans really do look fun!
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Kind regards, KimS formerly pakisa 100 at BT 01/02/2002 Even Small Amounts of Gluten Cause Relapse in Children With Celiac Disease (Docguide.com) 12/20/2002 The symptomatic and histologic response to a gf diet with borderline enteropathy (Docguide.com) |
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