Question 2: Is it better to use casserole or cast iron pot for simmering soup? Casserole, soup and porridge, of course. It is better to use casserole for these things that need to be stewed for a long time, and it is better to use iron pan for cooking.
Question 3: 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 the iron substance is dissolved, it is beneficial to the 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 because of the high temperature at a single point of 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 4: Which pot is the best for stewing soup, purple sand casserole or cast iron pot? I think purple casserole is better. It is said that purple casserole is good for health.
Question 5: What casserole, glass pot and cast iron pot are not suitable for making soup? Purple casserole is the best.
Question 6: What's the difference between a cast iron pan and stainless steel pot? Cast iron pots are made of pig iron and generally contain no other chemicals. In the process of boiling, there will be no dissolved substances in the iron pot and there will be no problem of falling off. Even if iron is dissolved, it is beneficial for human body to absorb it. Mainly because the iron pot has a good auxiliary effect on the prevention and treatment of iron deficiency anemia. In addition, due to the limitation of casting process, the pot bottom and pot wall cannot be cast too thin, so the cast thick-bottomed iron pot is beneficial to cooking food, because the pot bottom is thick, the heat in the pot is uniform, and cooking is not easy to paste the pot. The disadvantage is that it is easy to rust and unsightly.
Stainless steel not only has strong chemical stability, but also has sufficient strength and plasticity, and has stable mechanical properties at a certain high temperature or low temperature. Stainless steel pot is not easy to oxidize, it will shine as new after a long time, and it is acid-resistant and alkali-resistant. It is very suitable for cooking, especially in stainless steel pot, where the compound bottom is mostly thickened. More suitable for home use.
Question 7: Which is more authentic, cast iron enamel porcelain or casserole?
Question 8: Ask about eating goods. They are all stews, casseroles and cast iron pots. What are the quality pots made of stainless steel compared with cast iron?
Ok, the heat transfer in the small pot is very fast.
And save seasoning, save.
Save gasoline, fuel and time.
It is very convenient to use.
Question 9: The price is several thousand yuan. I want to know that this cast iron pot and the traditional casserole in China are ceramic products made of raw materials that are difficult to transfer heat, such as timely, feldspar and clay. They are fired at high temperature and have the characteristics of ventilation, 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.
Due to the problems of manufacturing technology and raw materials, the traditional casserole is not resistant to the change of temperature difference, easy to burst and cannot be dry-burned. Aiming at this problem of traditional casserole, in recent ten years, after research and improvement, spodumene was added into raw materials to make a high-temperature resistant casserole, which can withstand hundreds of degrees of high temperature without cracking while maintaining its original advantages, greatly improving the practicality of casserole.
Matters needing attention
1. Heat it gradually, and don't burn it suddenly on the fire to avoid bursting.
2. After the dishes are cooked, when the casserole is away from the fire, frame the pot with sawdust, so that the heat can be evenly dissipated and cooled slowly to avoid cracking. You can also make an iron ring according to the size of the casserole. After the casserole is fired, put it on the iron ring, so that its bottom does not directly touch the ground, and naturally cool, which can make the casserole last longer.
3. Don't cook in a casserole. Usually use casserole to cook soup and vegetables, because the oil temperature of cooking is very high. After the oil in the pot is heated, it is suddenly put into cold dishes, and the pot is easy to explode. Therefore, when cooking, you should add water first and then move it to the fire. If the pot is boiled first and then drained, it is easy to explode. When using casserole to make soup and stew meat, you should first put water into the casserole, then put the casserole on the fire, first with slow fire, then with strong fire.
4. When putting the casserole from the top of the fire, put it on a dry wooden board or straw mat, and never put it on a ceramic tile or concrete floor.
5. Don't cook sticky food in casserole.
6. Don't dry burn it, and don't wash it with water when it is still very hot, which is easy to crack.
7. Don't wet the bottom of the pot. Try not to wet the bottom of the pot when washing, and pay attention to confirm whether the bottom of the pot is dry when getting angry. Wipe the water outside the casserole before each use.
8. Casseroles handed down from Chinese medicine should not be used for stews and soups. Similarly, casseroles used for stewing and stewing food should not be used for frying traditional Chinese medicine.
Question 10: the difference between a stone pot and a cast iron pot. The stone pot is made of stone and the casserole is made of mud. They have a good insulation effect. Stone pots can be cooked with stones, that is, using the waste heat of stone powder to cook food, while casserole is most suitable for making soup, and its waste heat can make soup more and more concentrated.
A stone pot is simply a pot made of stone. Stone pot is made of pure natural high-quality refractory stone, with beautiful and diverse shapes, hard texture, fast heating speed, non-sticky when used, and delicious cooked food.
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.