Abstract: There are many kinds of pots and pans. Enamel pot and casserole are two kinds of pots and pans commonly used to make soup in life. So what's the difference between an enamel pot and a casserole? Which stew tastes better, enamel pot or casserole? Enamel pots and casseroles are different in material, use, performance and price. Because the sealing and heat preservation of casserole is worse than that of enamel pot, it is better to use enamel pot to make soup. First, the difference between enamel pot and casserole

1, different materials

The enamel pot is actually a cast iron pot, and there is a layer of enamel inside and outside the pot. The appearance is very gorgeous, with jewel-like luster and texture. Traditional casserole is a ceramic product made of raw materials that are not easy to transfer heat, such as seasonable, feldspar and clay. Fired at high temperature, it has the characteristics of air permeability, adsorption, uniform heat transfer and slow heat dissipation.

2, the usage is different

Enamel pots can be used for frying, frying, stewing, boiling and baking, while casserole can only be used for making soup. In addition, the enamel pot can be put directly into the oven, but the casserole can't.

3. Different in nature

Enamel pot has the characteristics of corrosion resistance, wear resistance and high temperature resistance. Casserole is fragile, and its sealing and heat preservation are worse than enamel pot, so it can't be dry-burned.

4. Different prices

Enamel pot is much more expensive than casserole.

2. Which stew tastes better, enamel pot or casserole?

The sealing and heat preservation of casserole is worse than that of enamel pot. If you make soup or stew, the enamel pot will be more delicious. The following is to recommend an enamel pot for chicken soup.

Ingredients: 4 drumsticks, 5 slices of ginger, 3 slices of onion, 1 coriander, 4g of salt, a little black pepper and a little cooking wine.

Exercise:

1. Freeze the frozen chicken leg in the microwave oven 10 minute. At the same time, add water to the wok and cook (prepare the chicken legs). At the same time, boil a pot of boiling water in the kettle for chicken soup.

2. After the wok is boiled, add chicken legs, pour a little cooking wine, cook for 3 minutes, and drain the blood.

3. Pour the boiling water in the kettle into the enamel pot, add the cooked chicken legs, add the ginger slices and onion segments, and cover with a small fire.

4. When the chicken leg is stewed until the soup turns white, remove the meat from the chicken leg and pour it back into the pot for stewing.

5. Add parsley and cook for 2 minutes. Add salt and black pepper to taste.