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What pot does the expert suggest for stew?
Experts I know suggest using these pots for stew:

First, stainless steel soup pot

The soup is lighter. Stainless steel soup pot has a large capacity and is resistant to cooking, and it takes a long time to cook. The soup cooked with stainless steel soup pot is lighter.

Second, braised pot

The stewing process does not steam, evaporate, preserve the nutrition of food, is authentic, and does not need to wait, but the stewing time is longer.

Third, casserole

Casserole can withstand high temperature and long-term stewing, and the sealing of casserole can make food easy to taste.