When using a casserole to stew soup, heating for too long will cause the protein in the meat to degrade, and a large amount of gel components to leak out, which will increase the toughness of the meat, causing the meat to have a poor taste during use. Conducive to human body digestion and absorption.

A casserole is a cooking tool with a good sealing effect. When cooking mutton, ribs and other fragrant foods, the smell will be difficult to dissipate, thus affecting the flavor of the food. Moreover, some harmful substances, such as fatty acids, cannot be completely volatilized and stay in food and soup, causing long-term thermal reactions to generate harmful substances.

In the process of making casseroles, minerals such as fennel and feldspar are used. Some casseroles are also glazed and fired, so there are some harmful substances in the glaze. These substances will penetrate into the food during the process of cooking and stewing food in casseroles, thus affecting human health and even causing chronic poisoning.

And if the casserole is stewed for a long time, the average loss rate of nutrients will increase, especially for some vegetables containing a large amount of calcium, phosphorus, iron, zinc, iodine, vitamin C and other inorganic salts, all nutrients will be lost. . Therefore, it is recommended that when eating casserole, raw vegetables and whole grains should be added to make up for the loss and deficiency of nutrients.