First, the great advantage of the casserole is that it heats and dissipates heat evenly, and can be kept warm for a long time. It is suitable for older foods that need to be simmered, simmered, or stewed over low heat. Because casseroles easily decompose macromolecule nutrients in food into small molecules, such as protein into amino acids, fat into fatty acids, and carbohydrates into dextrin, making them easily digested and absorbed by the human body.

Secondly, when stewing beans and other foods with high dietary fiber, a casserole can fully soften the ingredients and make them easier to digest without irritating the gastrointestinal tract.

Thirdly, casserole cooking can also better protect the functional phenolic substances in the ingredients. Cooking in casseroles preserves the original luster of the ingredients. This is why when we cook mung bean soup in a casserole, the color of the mung bean soup is better than in an iron pot. And this is exactly how making mung bean soup in a casserole can preserve more ingredients.