When the porcelain pot is heated, the temperature rises slowly, which can make the food heated evenly and fully, and the cooked food is more shiny; Insulation can also be smoldering.
The earthen pot is a pot made entirely of clay, which feels rough and has a simple shape. It is widely used in Hong Kong, Macao and Guangdong. Ordinary clay pots can be stewed, braised and braised, with large pores and high temperature resistance. In addition, the spout is small, the heat dissipation is slow, and the stew time is shorter. Attention should be paid to the application of heat, and the fire should not be too violent to prevent the crock from cracking. After cooking, the soup has less juice and strong flavor.
Question 2: What's the difference between casserole, clay pot, porcelain pot and earthen pot? Casserole is a glazed pot made of clay and sand, which is smooth, modern, bright and hygienic. It is usually used to make soup. Casserole has small pores, poor high temperature resistance, large mouth and fast heat dissipation. The method of direct heating by medium and small fire is mature, and there are also heating methods such as steaming and stewing. Make soup in the north, and call it Bao in the south. Now in Japan, it is popular to use casserole to cook all kinds of dishes. The new generation casserole can be used not only for cooking and frying, but also for baking pizza. Pottery pots have the function of collecting heat (most suitable for stewing food) and the characteristics of uniform heating. The heat transfer is fast, the heat conduction effect is good, and the pot itself can absorb the sauce, so as long as the proportion of ingredients is correct, it can have a good effect. When the porcelain pot is heated, the temperature rises slowly, which can make the food heated evenly and fully, and the cooked food is more shiny; Insulation can also be smoldering. The earthen pot is a pot made entirely of clay, which feels rough and has a simple shape. It is widely used in Hong Kong, Macao and Guangdong. Ordinary clay pots can be stewed, braised and braised, with large pores and high temperature resistance. In addition, the spout is small, the heat dissipation is slow, and the stew time is shorter. Attention should be paid to the application of heat, and the fire should not be too violent to prevent the crock from cracking. After cooking, the soup has less juice and strong flavor. The difference between pottery and porcelain is that the composition of raw soil contains more variegated metals and more silicon dioxide. The color of raw soil is yellow, gray and black. After firing, the green body is light yellow, plain white, bright and absorbent, transparent in height, transparent in height, opaque and clear.
Question 3: What's the difference between a casserole and a casserole in ceramic pot? Sand and sand are the same, the material is clay, which is fragile; Ceramic casserole is made of ceramics, which is more durable. \x0d A casserole consisting of a metal pot and a ceramic lining. The ceramic lining is evenly distributed on the inner wall of the metal pot and integrated with the metal pot. Tapered protrusions are distributed on the inner wall of the metal pot to enhance the connection strength between the metal pot and the ceramic lining. Because the casserole adopts the double-layer combination structure of ceramics and metal, it solves the problems of uneven heat transfer and easy cracking and damage of traditional casserole.
Question 4: What's the difference between ceramic pot and casserole? A good casserole is a pot made of clay and sand with a layer of glaze, which is smooth, modern, bright and hygienic. It is usually used to make soup. Casserole has small pores, poor high temperature resistance, large mouth and fast heat dissipation. The method of direct heating by medium and small fire is mature, and there are also heating methods such as steaming and stewing. Make soup in the north, and call it Bao in the south. Now in Japan, it is popular to use casserole to cook all kinds of dishes. The new generation casserole can be used not only for cooking and frying, but also for baking pizza.
Pottery pots have the function of collecting heat (most suitable for stewing food) and the characteristics of uniform heating. The heat transfer is fast, the heat conduction effect is good, and the pot itself can absorb the sauce, so as long as the proportion of ingredients is correct, it can have a good effect.
When the porcelain pot is heated, the temperature rises slowly, which can make the food heated evenly and fully, and the cooked food is more shiny; Insulation can also be smoldering.
Question 5: What's the difference between a ceramic wok and a casserole? The difference between ceramic pot and casserole:
Casserole is a glazed pot made of clay and sand, which is smooth, modern, bright and hygienic. It is usually used to make soup. Casserole has small pores, poor high temperature resistance, large mouth and fast heat dissipation. The method of direct heating by medium and small fire is mature, and there are also heating methods such as steaming and stewing. Make soup in the north, and call it Bao in the south. Now in Japan, it is popular to use casserole to cook all kinds of dishes. The new generation casserole can be used not only for cooking and frying, but also for baking pizza.
When ceramic pot is heated, the temperature rises slowly, which can make the food heated evenly and fully, and the cooking is more shiny; Insulation can also be smoldering.
It is advisable to choose a fine casserole for soup. The enamel of inferior casserole contains a small amount of lead, which is easy to dissolve when cooking acidic food, which is harmful to health. The clay pot with white inner wall is very easy to use. The advantage of casserole is that it takes a little fire to slow down the work and has good heat preservation. The soup is very delicious.
Disadvantages of ceramic pot and casserole:
Porcelain pots were once recognized as non-toxic tableware, but there have been reports of poisoning in recent years. According to experts, some beautiful coatings (glazes) of porcelain tableware contain lead. If the temperature is not enough when firing porcelain or the glaze composition is not up to standard, the pot may contain more lead. When food comes into contact with the pot, lead may overflow the glaze and mix into the food. The national quality inspection department also found that the dissolution of lead and cadmium in some ceramic pot products exceeded the standard. Lead and cadmium dissolution refers to the products with excessive lead and cadmium dissolution in long-term use of food, especially acidic food, which will cause heavy metal poisoning and seriously affect health. National mandatory standards have strict restrictions on indicators that affect human health, such as the dissolution of lead and cadmium.
The enamel of the casserole contains a small amount of lead, so it is best to soak and boil the newly bought casserole in 4% vinegar water first, which can remove most harmful substances. The inner wall of the casserole is colored, so it is not suitable to store wine, vinegar, acidic drinks and food. Enamel tableware coated on the outer layer of enamel products is actually a layer of enamel, which contains aluminum silicate and other substances. If it is damaged, it will be transferred to food. When purchasing enamel tableware, the surface should be smooth, the enamel should be uniform and the color should be bright.
Summary: The above is an introduction to the difference between ceramic pot and casserole. I hope the content of this article can help you understand and understand the difference between ceramic pot and casserole. These two pots are good kitchen utensils for soup, but inferior products will do harm to our health.
Question 6: What's the difference between a casserole and an iron pot stainless steel pot? Casserole Casserole is a pot made of sandy pottery, sometimes partially glazed.
The recipes that depend on casserole include casserole chicken, casserole tofu, casserole fish head and so on.
trait
Strong heat preservation ability.
The texture is porous, which can absorb and release food flavor in a small amount.
When you just buy it, you need to treat it (such as boiling it with washed rice) so that it won't go bad easily.
Not resistant to temperature difference, mainly used for slow cooking with small fire.
The main varieties of iron pots are printing pots, ear pots, flat pots, oil pots and pancake pots.
The main component is iron, but also contains 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 green 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.
Cooking in an iron pan can increase the iron intake of human body, because the iron content in the food cooked in an iron pan increases. This may be caused by the shedding of fine iron filings and the dissolution of iron. Therefore, in order to prevent iron deficiency anemia, it may be beneficial to cook in an iron pot.
Iron pot: the safest pot at present
Recently, experts from the World Health Organization began to suggest the use of iron pans, which are traditional kitchen utensils in China and generally contain no 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 iron is dissolved, it is beneficial for human body to absorb it. WHO experts even believe that cooking in an iron pot is the most direct way to supplement iron.
Reminder: Iron pots are easy to rust, and it is 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. When you brush the pot, you should also use detergent as little as possible, and then try to clean the water in the pot. If there is slight rust, it can be cleaned with vinegar.
So from a health point of view: non-stick pan is not as healthy as iron pan.
Stainless steel pot
(1) function
Stainless steel cookware is a mainstream product in the cookware market because of its beautiful appearance, exquisite structure, durability, corrosion resistance, rust prevention, easy processing and no deformation. However, the heat conduction of stainless steel cookware is uneven, so many brands of stainless steel pot adopt a three-layer composite bottom structure, and some brands also adopt a three-layer composite structure. The three-layer composite structure is generally composed of two layers of stainless steel and one layer of aluminum, which is molded by high-tech technology at one time, so that the cooker is heated evenly and conducts heat quickly, and the food will not be burnt due to excessive temperature at a single point in the cooker, and it is not easy to produce lampblack. Generally, it has many functions such as frying, frying, roasting and stewing. Using a pot with a three-layer composite structure can not only fully maintain the nutritional components of food, but also ensure the health of housewives to the maximum extent.
Stainless steel cookware can't contain salt, soy sauce, vinegar, vegetable soup, etc. For a long time, because these foods contain a lot of electrolytes. If left for a long time, stainless steel will react electrochemically with these electrolytes like other metals, thus dissolving toxic metal elements.
Stainless steel pot can't be used to cook traditional Chinese medicine, because traditional Chinese medicine contains many kinds of alkaloids, organic acids and other components, especially under heating conditions, it is difficult to avoid a chemical reaction with it, which will invalidate the medicine and even generate some more toxic complexes.
Do not use strong alkali or oxidizing chemicals such as soda, bleaching powder and sodium hypochlorite for washing. Because these substances are strong electrolytes, they will also react electrochemically with stainless steel.
Question 7: What's the difference between casserole, casserole and ceramic casserole? Sand and sand are the same, the material is clay, which is fragile; The material of ceramic casserole is ceramic, which is more durable. A casserole is composed of a metal pot body and a ceramic liner. The ceramic lining is evenly distributed on the inner wall of the metal pot body and integrated with the metal pot body. Tapered protrusions are distributed on the inner wall of the metal pot body to enhance the connection strength between the metal pot body and the ceramic lining. Because the casserole adopts the double-layer combination structure of ceramics and metal, it solves the problems of uneven heat transfer and easy cracking and damage of traditional casserole.
Question 8: What's the difference between ceramic pot and casserole? I bought a pot for boiling Chinese medicine.
Usually use casserole.
The biggest difference between casserole and ceramic pot.
Is that Chinese medicine can penetrate into the casserole.
The ceramic pot, because of the inner glaze, Chinese medicine can't penetrate into it.