2. Casserole is a ceramic product made of raw materials that are difficult 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 rely on casserole include casserole chicken, casserole tofu, casserole fish head, casserole wonton chicken and so on. And it is especially suitable for stewing meat, making soup and frying traditional Chinese medicine. Casserole stew has a special flavor, and casserole decoction does not change the original flavor, so casserole is a daily consumer product that consumers like.
3. The 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. 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.
4. Casserole can transfer external heat energy to internal raw materials in a balanced and lasting way. A relatively balanced ambient temperature is conducive to the mutual penetration of water molecules and food. The longer this mutual infiltration lasts, the more delicious ingredients spill out, the fresher the taste of the soup, and the crisper the texture of the stew.