In this episode of the Vegetarian Zen podcast, we’ll be taking a look at different types of cookware. More specifically, we’ll examine why non-stick pans are really a bad idea, and offer some other, healthy cookware options.
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In the News:
Here’s what we mention in this episode:
- The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life
- The 4-Hour Workweek: Escape 9-5, Live Anywhere, and Join the New Rich (Expanded and Updated)
- The 4-Hour Body: An Uncommon Guide to Rapid Fat-Loss, Incredible Sex, and Becoming Superhuman
- Le Creuset Signature Iron Handle Skillet, 11-3/4-Inch, Cherry
- Le Creuset Stoneware Rectangular Dish, 10.5 by 7-Inch, Caribbean
- Le Creuset Signature Enameled Cast-Iron 7-1/4-Quart Round French (Dutch) Oven, Cherry
Resources Used for this Episode
- 9 Non-Toxic Cookware Brands for Safe and Healthy Home Cooking
- Creating a Healthy Kitchen: Guide to Natural Cookware
- Healthy Home Tips: Tip 6 – Skip the non-stick to avoid the dangers of Teflon
- Teflon can’t stand the heat…
- 3 Health Reasons to Cook with Cast Iron
- How To Season a Cast Iron Skillet
Recipe of the Week
Quotes of the Week
[reminder]Do you pay attention to the quality of your cookware?[/reminder]
I like cast iron coated with enamel for longevity and forgiveness if I happen to take my eyes off the prize while pouring Chianti.
— Mario Batali
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Thanks for listening!
Peace and Veggies,
Vickie and Larissa
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