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If you do not have one already, you may want to look into purchasing a good cast-iron pan/skillet for cooking - when it is properly "seasoned", such a pan will be naturally non-stick. When used to cook most foods, the iron content increases naturally. Or, if not a skillet, then consider a cast-iron crock pot or dutch oven. The only thing you don't want to do would be to deep-fry with it (the iron increases the oxidation of fats which can lead to rancidity etc.)
I think the bigger concern for vegetarians - especially vegans - is avoiding Vitamin B12 deficiency...
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