The statement on the 2nd floor is correct. Let me add:

1. Casserole (clay pot) does not react with food. In fact, the clay composition of the casserole is very complicated. Didn’t it appear last time that Midea’s purple casserole was dyed purple with potassium permanganate (including dyes such as ferric oxide, nickel oxide, and manganese dioxide)? Potassium permanganate is a very active and strong oxidant in acidic environment. According to random inspections in 2004, 20% of ceramic ware still had excessive lead content.

2. The casserole conducts heat slowly, so the soup is not easy to stew dry. In ancient times, wood-burning stoves were used, and it was difficult to control the firepower like gas stoves, so soup must be cooked in a pot with slow heat conduction. If the soup dries up in an iron pot under high heat for 20 minutes, how can it be cooked for several hours? In addition, the casserole conducts heat slowly, so the bottom of the casserole is less likely to have high temperatures, and the meat is less likely to burn on the bottom of the pot and spoil the soup. These two points are the reasons why a casserole must be used for making soup in traditional cooking techniques.

3. You still need to use a casserole to fry Chinese medicine. This is because there are many active ingredients in traditional Chinese medicine, such as tannic acid, alkaloids, etc. When tannic acid reacts chemically with metals and becomes copper tannate, iron tannate, etc., it will not react with alkaloids to form water-soluble pharmaceutical ingredients, which will make traditional Chinese medicine ineffective. This point must be emphasized. However, there is no need to deliberately retain tannic acid and alkaloids when making soup, so this problem does not arise.