If you pay more attention to the brewing effect, casserole is the first choice.
Casserole can transfer the external heat energy to the internal raw materials in a balanced and lasting way, and the relatively balanced environmental temperature is conducive to the mutual penetration of water molecules and food.
Furthermore, clay pots;
Followed by stainless steel pot (provided that he is qualified and not suitable for boiling soup for too long).
If you use an iron pot, it will be bad for the pot, and the oil layer on the surface of the iron pot to protect it from rust will disappear during cooking;
Secondly, cooking soup in an iron pot can easily lead to discoloration, turbidity and iron taste.
? (Iron pots can be used occasionally to make soup, but if it is long-term, it is recommended to prepare a soup pot specially. )
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