The difference between casserole cooking and ordinary pots: casseroles heat evenly, heat up slowly, and have good heat preservation properties, and are suitable for stewing food or making soup; ordinary pots heat up quickly and are suitable for stir-frying food.

Casseroles can more effectively lock in nutrients and prevent them from being lost, and can also maintain the original taste of food.

Casserole:

A casserole is a type of cooking utensil. Traditional casseroles are ceramic products made of quartz, feldspar, clay and other raw materials that are not easy to conduct heat. They are fired at high temperatures and have the characteristics of ventilation, adsorption, uniform heat transfer, and slow heat dissipation. Recipes that rely on casserole include chicken casserole, tofu casserole, fish head casserole, etc.

Due to problems with the production process and raw materials, traditional casseroles are not resistant to temperature changes, are prone to bursting, and cannot be dried. In response to this problem of traditional casseroles, after research and development improvements in the past ten years, spodumene was added to the raw materials to create a high-temperature resistant casserole, which allows the casserole to withstand high temperatures of hundreds of degrees while maintaining its original advantages. It does not crack, which greatly improves the practicality of the casserole.