First of all, Taji pot
Tagine, a Taji cooker, is made in Morocco, North Africa. It is also called micro-pressure cooker, and its obvious feature is high hat. The earliest Taji pot is a clay pot, because it is breathable and impermeable, and the shape of the triangular cone makes the steam cycle rise, thus minimizing the loss of water. In the cooking process, only less water is needed, and the water vapor drips evenly on the ingredients, which can maintain the original flavor and nutrition of the food to the greatest extent.
It's a Japanese brand, probably between 560 yuan and 700 yuan. I bought one. As a Northeastern, my favorite hometown dishes in the past must be stew and stir-fry. Recently began to pay attention to healthy eating. The pot I bought has a high water content, so there is no need to put any water at all. Generally, I just brush a thin layer of oil on the bottom of the pot, then throw the ingredients directly in and put the seasoning away. The dishes are absolutely original, delicious and beautiful in color.
Taji pot also comes from the famous French brand LeCreuset. Needless to say, it is estimated that many friends have their own pots at home. This brand of pot is very expensive. The price of his Taji pot is between 1500-2000 yuan, and I don't think the cost performance is particularly high. Of course, we don't have to consider the cost performance. Can appearance controllers control their desire to chop hands when they see this beautiful pot? Buy buy buys!
Second, the South Railway Chi Yong Iron Worker
Southern iron pot is called Hermes in cast iron pot.
I won't say much about the benefits of iron pot. It is safe to supplement iron and won't precipitate harmful substances due to high temperature.
First of all, it can be compatible with all kinds of frying, frying, stewing and cooking practices of the northeast people, and then it will never touch the pot again!
Everything in the pot is burnt, but it doesn't stick to the bottom of the pot at all! Some people say that the traditional cast iron pot should be "boiled", that is, it should be raised with oil. How to raise it? It means you can't brush it too thoroughly every time. After a long time, there will be an oil film on the bottom of the pot, and then it will have a non-stick effect.
But this way, just listen, watch and eat, no, get off, get off. In addition, this pot has the characteristics of Staub, LeCreuset enamel pot and Taji pot, which can keep the original flavor of the ingredients. If you have a good time, you don't recommend this pot. It is very heavy.
Bian Xiao recommended high-style kitchen supplies in one sentence! A pot in hand, I have it all over the world.