A good rule of thumb is to cook your meat for 5 minutes per ounce and fish for 4 minutes per ounce. Hopefully this will help.
Good Health,
Glen ND
Disclaimer: The entire contents of this website are based upon the opinions of Dr. Mercola, unless otherwise noted. Individual articles are based upon the opinions of the respective author, who retains copyright as marked. The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice. We are unable to address your medical illness and provide you with specific medical advice. It is intended as a sharing of knowledge and information from the research and experience of Dr. Mercola and his community. Dr. Mercola encourages you to make your own health care decisions based upon your research and in partnership with a qualified health care professional. We provide high quality supplements and recommend seeking advice from a qualified, nutritionally oriented health care provider who has researched your condition.
I went to go buy a glass casserole dish, and I was confronted by unglazed clay pots, glazed clay pots, glazed stoneware, and items like Le Creuset (which I guess is glazed or enameled cast iron).
Glen, is your recommendation "purist": only use glass casserole dishes, or do these other vessels work just as well?
And if the other items are fine, do the cooking instructions vary any?
- Jen
Hi Jen,
It would be safe to say that I am the purest and I would recommend the glass.
A purest purist!!
Sorry, my bad!! LOL!
Thank you for this post so others in the Chicago area may have an easier time.
Glass ovenware is available at Target & Wal Mart stores.
Type in Pyrex or Corning Ware for a Google search and the possibilites are many.
Amazon.com, Cooking.com, Target.com