Casserole is a special existence in the eyes of kitchen people. Its price is not high, generally speaking, the capacity is above 2.5L, which is relatively large. Due to the problems of manufacturing technology and raw materials.

The traditional casserole is not resistant to temperature difference, explosive and can't be dry-burned. But also can bear the high temperature of several hundred degrees without cracking, thus greatly improving the practicability of the casserole.

Matters needing attention

Pay attention to several points when using. First, the new casserole should be boiled in water for more than ten minutes and cannot be dried. Second, it's best to put it on wood for insulation. Don't be hot and cold, or it will burst easily. Casseroles are suitable for slow stewing food with good thermal insulation.

Casserole is a kind of cooker. 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.

In view of this problem of traditional casserole, in recent ten years, after research and improvement, spodumene was added to the raw materials to make a high-temperature resistant casserole.