1, stainless steel: stainless steel material is strong and durable, but is not suitable for overnight storage of high salt and acidic food, some good quality stainless steel soup pot will be used in the bottom of the pot folder pure aluminum composite bottom, so that the heat conduction is more uniform.

2, cast iron pot: heat uniformity, specific heat, insulation lasting, suitable for the table. As a soup pot cast iron pot is usually covered with enamel, one is beautiful, two is easy to maintain. The lid is thick and heavy, the overall seal is good, and the condensed water vapor on the lid will drip into the pot again. So you don't have to add too much water to the stew, and the flavor is strong enough to ensure the original taste. The disadvantage is: heavy.

3, casserole: the traditional pot for soup, even heat transfer, slow heat dissipation, good air permeability. In the past, the casserole is not temperature-resistant, cold and hot easy to crack, but with the improvement of raw materials, casserole in the temperature-resistant performance has also made great progress.