Because today's young people like to buy and use new products, instead of using broken casserole, only the elderly and the poor will use it!

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. The recipes that depend on casserole include casserole chicken, casserole tofu, casserole fish head and so on.

Extended data

Characteristics of casserole

1, fast heat transfer, slow heat dissipation and strong heat preservation ability. Generally, the food in a casserole can keep close to boiling heat for 5 to 10 minutes.

2. The casserole can transfer the external heat energy to the internal raw materials in a balanced and lasting way. A relatively balanced ambient temperature is conducive to the mutual penetration of water molecules and food, and can release the taste of food to the maximum extent.

3, suitable for slow fire.