1, stainless steel: stainless steel is strong and durable, but it is not suitable for storing high-salt and acidic foods overnight. The stainless steel soup pot with better quality will use a composite bottom with pure aluminum at the bottom of the pot to make the heat conduction more uniform.

2, cast iron pot: uniform heat, large specific heat, long-lasting insulation, suitable for serving. As a soup pot, the cast iron pot is usually covered with enamel, which is beautiful and easy to maintain. The pot cover is thick and has good overall sealing performance, and the water vapor condensed on the pot cover will drip into the pot again. Therefore, there is no need to add too much water to the stew, which has a strong taste and can ensure the original flavor. Disadvantages are: heavy.

3. Casserole: The traditional pot for making soup has uniform heat transfer, slow heat dissipation and good air permeability. In the past, the casserole was not resistant to temperature difference, and it was easy to crack when it was cold and hot. However, with the improvement of raw materials, the performance of casserole in temperature difference resistance has also made great progress.

4, glass pot: heat resistance, temperature difference resistance, not afraid of dry burning, use rest assured. The transparent pot body can clearly see the cooking situation of the ingredients inside, and the value is also very high.

Generally speaking, cast iron enamel pot, casserole and glass pot are all suitable for soup making, and you can choose according to your own preferences and budget. Although Xuepingguo does not have much advantage in making soup, it is very useful as a daily soup cooking noodle. Stainless steel pot's performance in making soup is not bright, and it is a little awkward because it is not as portable as a snow pan, but its balanced performance still makes it occupy a place in countless kitchens.