Toasters, Colanders, and Cutting Boards: What to Replace

After diagnosis, you’ll hear conflicting advice about your kitchen equipment. Some people say replace everything. Others say a good wash is fine.

Here’s a practical breakdown: what actually needs to go, what can be saved, and why.

The Definite Replaces

These items absorb or trap gluten in ways that can’t be adequately cleaned:

Toaster

Why: The crumb tray is the least of it. The heating elements collect residue. The slots are impossible to clean thoroughly. Every use with regular bread deposits gluten that will transfer to your GF bread.

What to do: Get a new toaster dedicated to GF. Label it. Don’t let anyone use it for regular bread ever.

Budget tip: A basic toaster is $20-30. This isn’t the place to economize.

Wooden Cutting Boards

Why: Wood is porous. Knife cuts create grooves. Gluten particles embed in the grain and can’t be washed out.

What to do: Replace, or designate old ones as gluten-only and get new boards for GF. Color-coding helps (green for GF, red for gluten).

Wooden Utensils and Spoons

Why: Same as cutting boards, porous material that absorbs and retains particles.

What to do: Replace, or keep for non-GF cooking and buy new ones for your food.

Deeply Scratched Non-Stick Pans

Why: Scratches create hiding places for residue. If a pan is scratched enough that you can feel the grooves, it’s risky.

What to do: Replace if scratched. Smooth non-stick can usually be cleaned adequately.

Colanders with Textured Surfaces

Why: Pasta water leaves starchy residue. Textured surfaces (mesh, small holes, ridged plastic) trap it.

What to do: Get a new colander for GF pasta. A smooth metal colander with larger holes is easiest to clean.

Sponges

Why: Sponges harbor bacteria anyway. They also absorb residue.

What to do: New sponges. Either use separate sponges (GF and gluten) or wash GF items with a fresh sponge.

The Probably Replaces

These are judgment calls depending on condition and your sensitivity level:

Cast Iron

Why it’s tricky: Cast iron is seasoned with oil, which creates a surface. Some say gluten can embed in this seasoning.

Options:

1. Strip and re-season (this removes the old surface)
2. Replace (expensive)
3. Clean thoroughly and use (some people do this fine)

My take: If you’re highly sensitive, strip and re-season or replace. If you’re moderate, thorough cleaning may be enough.

Baking Stones and Pizza Stones

Why: Porous. Absorb oils and residue. Can’t be washed with soap.

What to do: If you’ve used it for regular pizza/bread, it’s probably contaminated. Replace or designate for GF only going forward.

Silicone Bakeware

Why it’s tricky: Silicone is non-porous in theory, but it can retain odors and oils.

What to do: Wash thoroughly. If you’re concerned, replace. Silicone is cheap.

The Usually Safe (Clean Thoroughly)

These items can generally be cleaned well enough:

Metal Pots and Pans (Unscratched)

Why they’re okay: Smooth metal surfaces clean well. No absorption.

How to clean: Hot soapy water, scrub, rinse well. Dishwasher is fine.

Glass and Ceramic

Why they’re okay: Non-porous, smooth surface. Cleans completely.

How to clean: Standard dishwashing.

Metal Utensils

Why they’re okay: Non-porous, smooth.

How to clean: Normal washing.

Smooth Plastic Containers

Why they’re okay (mostly): If smooth and not deeply scratched, they clean well.

Caveat: Stained or scratched plastic may have residue. Use judgment.

Stainless Steel Anything

Why it’s okay: Smooth, non-porous, durable.

How to clean: Normal washing. These are your safest items.

The Cleaning Protocol

For items you’re keeping:

1. Pre-wash: Remove visible residue
2. Hot soapy water: Use fresh water, not shared dishwater
3. Scrub: Pay attention to crevices, handles, rims
4. Rinse thoroughly: Multiple rinses
5. Dishwasher if possible: High heat helps
6. Air dry: Or use a clean towel

This won’t work for porous items. It’s for smooth, cleanable surfaces only.

Shared Kitchens: The Duplicate Approach

If others in your home eat gluten:

The essentials to duplicate:

• Toaster (absolutely)
• Butter and spreads (separate containers)
• Colander
• Cutting board

Nice to duplicate:

• Sponge
• Pasta pot
• Certain utensils

Usually fine to share:

• Plates, bowls, cups (assuming dishwashing)
• Forks, knives, spoons
• Glass baking dishes
• Metal pots (with cleaning)

Labeling Systems

Color coding works:

• Green tape or markers = GF
• Red = contains or used for gluten

Or label directly:

• “GF ONLY” in permanent marker
• Colored handles or accessories
• Separate storage locations

Make it obvious. No one should have to guess.

The Budget Reality

Replacing everything is expensive. Prioritize:

Phase 1 (immediately):

• Toaster ($25)
• Cutting board ($15)
• Colander ($10)

Phase 2 (soon):

• Wooden utensils ($10-20)
• Separate spreads/condiments
• New sponges

Phase 3 (as budget allows):

• Anything scratched
• Cast iron if concerned
• Baking supplies

Total for Phase 1: About $50. That’s your safety floor.

What I Actually Replaced

For what it’s worth, here’s what I did:

Replaced immediately:

• Toaster
• Wooden cutting boards
• Wooden spoons
• Colander

Cleaned thoroughly and kept:

• Metal pots
• Stainless utensils
• Glass bakeware
• Non-stick pans (the unscratched ones)

Replaced later:

• One cast iron pan (I wasn’t sure, so I replaced)
• A scratched pan I’d been meaning to replace anyway
• Plastic containers that were stained

Total cost was around $100, spread over a few months.

The Perfectionism Trap

A word of caution: don’t let perfect be the enemy of good.

Some people get so anxious about equipment that they can’t cook at home. They’re paralyzed by fear of contamination from their own kitchen.

Yes, contamination matters. But:

• Smooth surfaces clean well
• A well-washed metal pot is not a significant risk
• Your biggest risks are porous items and shared use, not everything in your kitchen

Replace what needs replacing. Clean what can be cleaned. And then let yourself cook.