Casseroles are suitable for soup. When cooking soup in casserole, some salty and sweet substances such as free amino acids, nucleotides and oligopeptides in meat and other ingredients will be fully released into the soup with slow fire, which will make it taste better and more nutrients will be dissolved out.
It is best to soak the newly bought casserole in 4% vinegar water and boil it first. If the inner wall of the casserole is colored, it is not suitable for storing wine, vinegar, acidic drinks and food. When buying enamel tableware, the surface should be smooth, the enamel should be uniform and the color should be bright.
Iron pot is suitable for cooking, generally does not contain other chemicals and will not be oxidized. In the process of frying and cooking, there will be no dissolved substances in the iron pot, and there is no problem of falling off. Even if the iron substance is dissolved, it is beneficial to the human body to absorb it.
The newly bought iron pot is soaked in salt water and then wiped with salad oil. Iron pots rust easily and are not suitable for overnight food. At the same time, try not to use an iron pot to make soup, so as to avoid the oil layer on the surface of the iron pot disappearing and rusting. If there is slight rust, it can be cleaned with vinegar.
Stainless steel pot can be fried, fried, roasted and stewed. Stainless steel cookware has beautiful appearance and exquisite structure. Generally, a three-layer composite bottom structure is adopted, and the three-layer composite structure is generally composed of two layers of stainless steel and one layer of aluminum, so that the cooker is heated evenly and conducts heat quickly, and the food will not be burnt due to the overhigh temperature at a single point of the cooker, and it is not easy to generate lampblack.
Stainless steel is not completely rustless. If you are exposed to acids and bases for a long time, chemical reactions will also occur. Therefore, stainless steel pot should not put salt, soy sauce and vegetable soup for a long time.
Extended data:
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.
Iron pots are mainly composed of iron, but also contain a small amount of sulfur, phosphorus, manganese, silicon, carbon and so on. Iron pots can be divided into raw iron pots and cooked iron pots: the raw iron pot is made by melting gray iron and casting it with a model; Cooked iron pan is forged with black iron sheet or knocked by hand, which has the characteristics of thin pot blank and fast heat transfer.
Stainless steel pot is made of stainless steel, which is not easy to rust. This is because this kind of steel contains a certain amount of chromium alloy elements, which can form a solid oxide film (passivation film) insoluble in some media on the steel surface, and isolate the metal from the external media without chemical action.
References:
Baidu encyclopedia-casserole
Baidu encyclopedia-iron pot
Baidu Encyclopedia-stainless steel pot