When selecting the pot body, pay attention to the fact that there are no cracks in the pot body and the shape is round and uniform; Can light the pot body, if the sound is crisp, it means the quality is better. Pot cover, you can try to turn the pot cover. If the pot cover is tightly attached to the pot body, it should have a smooth friction when rotating. Casseroles are pots with pores, and the finer the pores, the more durable they are. Now the production technology of casserole is quite good. Generally speaking, even cheap casserole can be used for a long time as long as it is properly maintained. ① Look at the pot surface. The pan surface is smooth, but it is not required to be as smooth as a mirror. It is normal to have irregular shallow lines on the surface, but if the lines are too dense, it is a defective product. 2 check the point. "Small bumps" can be removed with a grinding wheel, and the quality of "small pits" is poor. Some pot sellers often use graphite to fill the "eyes", which is not easy to find out. Only a few brushes can expose them. ③ Check the bottom of the pot. The smaller the bottom of the pot, the faster the fire is transmitted, saving fuel and time. ④ Check the thickness. Pots can be divided into thin and thick, and the thin one is better. When identifying, you can put the bottom of the pot upside down, hold your finger against the center of the concave surface, and hit it with a hard object. The louder the pot sounds, the greater the finger vibration, the better. 1.Look at the pottery. The pottery used in a good casserole is very fine and mostly white in color. The surface glaze is also of high quality, bright and uniform, and has good thermal conductivity. 2. Look at the structure. A good casserole has reasonable structure, flat layout, round body, smooth inner wall, no prominent sand particles, tight lid and no deformation. 3. When purchasing, fill the casserole with enough water to check whether there is leakage. You can also tap the pot gently to see if the sound is crisp. If there is a hoarse sound, it means that the casserole is cracked. It is best not to buy it. 4. Buy casserole as needed. Generally speaking, you don't need a casserole with good pottery for decocting medicine, but you can buy a casserole with low price and no leakage. The pot for stewing food requires higher requirements, and it is best to choose a white casserole with good quality. Cooking porridge and soup in a casserole is characterized by rapid heating, heat preservation and strong fragrance, and the soup is not volatile and has less water folding. You must choose the kind of casserole with thick glaze, otherwise when you stew colored soup, you can't finish it at one meal. If you leave it for a little longer, the soup will seep into the casserole and it will be difficult to clean it. It should be noted that not only the outer layer of the casserole should be glazed, but also the inner layer should be smooth to the touch. In addition, the mouth of the casserole should also be glazed, otherwise the soup will seep in after it overflows the casserole when stewing soup, which is easy to get moldy in summer and can't be washed clean. There is a kind of anti-explosion casserole, which has a long service life, but the price is relatively high. The traditional cheap casserole, such as the casserole bought in the store for decocting medicine, is not explosion-proof, and the casserole just bought is easy to leak, so you should use it to cook rice or millet porridge first, and the boiled mucus seeps into the casserole, so the small hole is blocked. Although some earthenware pots are glazed, they are not explosion-proof, so when they are hot, they should not be placed on cold floor tiles, but on heat-insulated electronics or a bracket. Also, when porridge overflows, the casserole is easy to fry, so when cooking porridge, turn off the fire to the minimum as soon as the pot is boiled. If you are still worried, you can support a chopstick. When washing the casserole, remember not to scrub it with steel balls, which will break the glaze on the surface of the casserole.