A, casserole

Because the casserole can be balanced and persistent external heat transfer to the internal raw materials, relatively balanced ambient temperature, is conducive to the interpenetration of water molecules and food, the longer the maintenance of this interpenetration, the more the fresh and fragrant ingredients spill out, the more the simmering soup flavor is more fresh and mellow, the more the simmering food texture is crispy.

1, fast heat transfer, slow heat dissipation, insulation ability, general casserole in the fire 5 to 10 minutes after the pot of food can remain close to boiling heat.

2, the casserole can be balanced and persistent external heat transfer to the internal raw materials, relatively balanced ambient temperature, conducive to the interpenetration of water molecules and food, can maximize the release of food flavor.

3, suitable for slow simmering over low heat.

Two, iron pot

Iron pots generally do not contain toxic substances, but will oxidize when exposed to water for a long time. The main component is iron, but also contains a small amount of sulfur, phosphorus, manganese, silicon, carbon and so on. In rural areas, most of the use of stoves above the iron pot on the shelf to use, time will have a layer of black material at the bottom of the pot, which will result in insufficient heat to burn vegetables, wasting energy.

The iron pot cooked fish and other fishy raw materials, the pot is more difficult to remove the fishy odor. This will have an effect when cooking other dishes. Also, when a new iron pot is used, it smells like iron.

Precautions

1, casserole

1, to gradually increase the temperature, do not suddenly burn on a large fire, in order to avoid swelling and cracking.

2, after burning the food, casserole away from the fire, with a wooden slice of the pot up, so that it is even heat, slow cooling, so as not to shrink and crack. Can also be based on the size of the casserole, do an iron circle, when the casserole off the fire, placed on the iron circle, so that the bottom is not directly touching the ground, suspended in the air to cool down naturally, so that the casserole can be used for a longer period of time.

3, the casserole should not be used for stir-frying, the general use of casserole to soup simmering vegetables, because the frying oil temperature is very high, when the oil in the pot is hot, suddenly put into the cooler, the pot is prone to cracking.

So when cooking should also be added to the water before moving to the stove fire, if the pot first burned after the release of water, but also easy to make the pot blow up. When using a casserole to make soup or stew, you should put water into the casserole first, then place the casserole on the fire, first with a gentle fire, then with a strong fire.

4, from the fire down casserole, should be placed on a dry board or grass mats, do not put on the tile or cement floor.

5, do not use the casserole to simmer sticky paste food.

Two, iron pot

1, to avoid food stained black

New iron pot in the first boiling, will be the food stained black, then, you can use tofu dregs in the pot first rubbed a few times, you can avoid the food is contaminated. You can also refine it with oil before using it officially.

2, gray matter at the bottom of the pot

In the countryside, most of the use of stoves above the iron pot on the shelf to use, time will have a layer of black matter at the bottom of the pot, generally use a shovel to remove the black matter, so as not to burn vegetables when the heat is insufficient, a waste of energy.

3, iron pot fishy

Iron pot cooking fish and other fishy raw materials, fishy pot is more difficult to remove. At this point, you can put a little tea in the pot, add water to cook, fishy flavor will be removed.

4, iron pot iron flavor

New iron pot when used, there is a smell of iron, eliminate the iron can be used to remove the flavor of taro skin.

Baidu Encyclopedia - Iron pot

Baidu Encyclopedia - Casserole