Of course, it is a square pot (square rice cooker), because the square pot adopts a 360-degree heating mode, and the lid, the wall and the bottom of the pot are heated at the same time, so that the rice is heated in all directions during the heating process, and the stewed rice is good in color and flavor. Ordinary round pots are heated only by the heating plate at the bottom, layer by layer, and the nutrition of rice is lost. It is suggested that in order not to lose nutrition, the square pot is the first choice for stewing rice.