Casserole cooking is easy for the body to digest and absorb. The biggest advantage of casserole is that heat, heat dissipation is uniform, can be a long time to keep warm, suitable for the need to use a small fire simmering, simmering, stewing, the texture of the older food. Because the casserole is easy to food in the large molecules of nutrients into small molecules, such as the protein decomposition into amino acids, fat into fatty acids, carbohydrates into dextrin ...... so that it is easy to be digested and absorbed by the human body. Conduction of heat is slow, some soup is not to drink hot, but to drink warm, and the effect of casserole in this regard is far more than other pots and pans. Casserole, is edible utensils also, with porcelain clay fired at high temperatures. Casserole cooking can also better protect the ingredients have health care functions of phenolic substances. Experts say, food has a large class of antioxidant, anti-aging health effects of substances, collectively known as phenolic substances.