Ceramic pot characteristics:

1, sealing and temperature: ceramic pots have excellent sealing performance, excellent internal circulation, so it is easy to use ceramic pots to stew food into the flavor, such as making soups, soups and stews and so on, inside the meat is easy to rot a little bit, and the tofu and so on is easy to taste.

2, heat preservation: so ceramic material thermal conductivity is relatively slow, can make the pot of food temperature to maintain a little longer. Some soups are not meant to be hot, but warm, and ceramic pots are far more effective in this regard than other pots.

Casserole characteristics:

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

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 limit the release of food flavor.

3, suitable for small fire simmering, the use of casserole benefits, casserole can be balanced and long-lasting external heat transfer to the internal raw materials, a 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 ingredients spill out more simmering soup flavor is the more fresh and mellow, the more the simmering texture of food is crispy.

Summary: The above is about the ceramic pot and casserole which is better related content, in summary, ceramic material thermal conductivity is slow, easy for the pot of food heat preservation, which ceramic pots and pans are superior to other pots and pans. It is recommended that when choosing or according to their own needs to choose will be better.