Non-Toxic Cookware (Live Hands-On Class)

Toxin exposure has been shown to contribute to the rapid rise in autoimmunity in the United States according to the National Institutes of Health. Come learn how to lower your exposure to toxins by cooking with non-toxic cookware! 

We'll discuss which pots and pans are best (including brand suggestions) and how to use, care and store them.

Pull out your cookware and come prepared with any questions you have regarding the cookware you have at the moment!

INGREDIENTS NEEDED FOR CLASS:

Cold pressed avocado oil

4 organic pastured eggs 

A piece of wild caught fish

An organic grass-fed steak

1 sweet potato

1 bag of shredded brusselsprouts

1 red onion

Sea salt and black pepper

EQUIPMENT NEEDED FOR CLASS:

Non-toxic cookware (stainless steel, cast iron, enameled cast iron and/or enamel)

A spatula

Tongs

A wooden spoon

A bowl

A fork

NOTE: Tickets are non-refunable. In the event that you can not attend, please send someone in your place or wait for the recording to be sent to you via email. All classes subject to cancellation due to low enrollment. In the event that your class is cancelled due to low enrollment, you will be moved to another class of your choosing.