The differences between casseroles and ordinary pots for stewing:
1. Different materials
Ordinary pots are divided into raw pots and cooked pots. The raw pots are made of gray The iron is melted and cast in a mold. The cooked pot is made of black iron sheet forged or hammered by hand. The cooked pot is commonly used in households. The casserole is a ceramic product made of quartz, feldspar, clay and other raw materials that are not easy to conduct heat, and is fired at high temperature.
2. Different characteristics
Ordinary pots have thin pot base and fast heat transfer properties. They are used to stew chicken soup and boil quickly, but ordinary pots are prone to rust. The casserole has the characteristics of ventilation, adsorption, uniform heat transfer and slow heat dissipation, which can maintain the color, aroma and taste of food.
3. Daily care is different
Ordinary pots tend to accumulate grease during daily use. You can use a blunt tool to shovel off the grease, and then wash it with hot alkaline water. Ordinary pots will rust faster. It has a lot to do with the pH of the environment. Ordinary pots are not prone to rust in an alkaline environment.
Therefore, frequent brushing of pots with alkaline water can maintain the luster of ordinary pots. The casserole is corrosion-resistant and easy to clean. It should be heated gradually during use and should not be heated suddenly on a high fire to avoid swelling and cracking. After heating and removing from the fire, use wood chips to stand the pot up so that it can dissipate heat evenly and cool slowly to avoid shrinkage and cracking.
Casserole characteristics
1. Fast heat transfer, slow heat dissipation, and strong heat preservation ability. Generally, the food in the casserole can still maintain a temperature close to boiling 5 to 10 minutes after turning off the heat. .
2. The casserole can transfer external heat energy to the internal raw materials in a balanced and lasting manner. The relatively balanced ambient temperature is conducive to the mutual penetration of water molecules and food, and can maximize the release of food flavor.
3. Suitable for slow cooking over low heat.
The above content comes from: Baidu Encyclopedia-Casserole