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Good Moring All--

Over this past month, a few people have touched on the subject of the
safety of using cookware (pots, pans, skillets, bakeware, etc.) that was
formally used for gluten containing foods. Either I missed the consensus
or one wasn't really reached - this wasn't a topic in itself, really.

Does anyone have any thoughts or experiences on this subject? I tossed
my toaster, but have been using the same skillets, pots, and pans, but
am now thinking this may not be a good idea. I am not quite as sensitive
to gluten as some of you, but periodically, when I know I've not
ingested gluten in my food, feel I've gotten it somewhere - which has
been a big mystery. Perhaps it's my cookware - and would need to replace
it if that is so.

Also, what about plastic storage bowls, like tupperware, rubbermaid,
etc.; especially those used to freeze and nuke in the microwave. Does
plastic hold gluten though it's been washed? This is a big thing for me
as I prepare and freeze individual sizes of dishes to take for lunches
at lunch.

Any suggestions, comments, or thoughts would be appreciated. I will
summarize. Thanks.  Ayn.