Although casserole stew has its unique flavor, regular consumption of casserole dishes is not good for human health. Because ordinary casseroles are mainly made of clay, with feldspar and quartz added and fired at high temperatures. When stewed in this kind of pot, due to the long heating time, the protein of animal food raw materials is degraded, the ability to dissolve water is weakened, and a large amount of gel liquid precipitates, which increases its toughness and has a poor taste when eaten, which is not conducive to the digestion and absorption of the human body. For dishes stewed in casseroles, the average loss rate of vitamin B1 and B2 is as high as about 89%, and the loss rate of vitamin C is as high as 100%. In addition, when casseroles are used to stew dishes, due to the tight sealing, it is difficult for odorous substances in the raw materials to escape. Some valeric acid, valeraldehyde and low fatty acids are still present in the raw materials and soup, and will generate harmful substances during thermal reactions. Substances harmful to human body. Some casserole pottery products are glazed and sintered, and harmful substances such as lead and arsenic are desorbed by repeated heating, and inorganic substances such as feldspar and quartz will also escape. If eaten for a long time, even if the amount of food is very small, it will lead to chronic poisoning. . Therefore, casserole stew should not be eaten frequently.