The braised pot is based on the principle of heat preservation. Generally, a braised pot has an inner pot and an outer pot. The inner pot is suitable for holding food and heating, and the outer pot is used for heat preservation. There are many ways to make food cold: 1. Convective heat; 2. radiant heat. Convective heat, just like the wind that people blow in summer is hot, is a simple metaphor of convective heat. Why is there heat in the air, that is, the radiant heat of the sun? Literally, it is well known that radiation is a kind of energy, which is invisible. As far as the sun is concerned, it is light. The outer pot of the braised pot retains these two kinds of heat-dissipating pipes, so it can retain more heat energy in the inner pot and make a certain cycle, so that the food can be repeated.
The braised pot has a unique vacuum insulation technology, and the vacuum insulation layer in the middle of double-layer stainless steel effectively makes the heat energy lose as little as possible. Therefore, it is only necessary to heat and boil the ingredients in the inner pot for a short time, and then put them in the outer pot, so that the food can be cooked and boiled with its particularly efficient heat preservation function.