Casserole and iron pot are cooking utensils, the main difference between the two with chicken soup stew is the two pots of heat transfer and heat dissipation ability.

The main differences between the two are as follows:

1, the material is different

Iron pots have raw iron pots and cooked iron pots: raw iron pots are made of gray iron melting and casting with a model; cooked iron pots are made of forged or hand-beaten black iron, commonly used in the family is cooked iron pots.

The casserole is made of quartz, feldspar, clay and other raw materials that are not easy to transfer heat with ceramic products, fired at high temperatures.

2, the characteristics of different

Iron pot with a thin billet, heat transfer fast performance, with chicken soup boiling time fast, but ordinary iron pot easy to rust, the human body absorbs too much iron oxide, that is, after the rust, it will be harmful to the liver, so do not try to use the iron pot to cook the soup;

Casserole with aeration, adsorption, heat transfer uniformity, heat dissipation of the slow characteristics of the food, it can be better to maintain the color, aroma, taste, many of which are the same as those of the food. The color, aroma, taste, many people like to use it to make soup, stewed meat. Therefore, with stewed chicken soup fire evenly, keep warm for a long time, cooked chicken soup meat crispy and crispy, fat and not greasy.

3, daily care is different

Iron pots and pans are easy to accumulate grease and grime, you can use a blunt tool to shovel off the grease and grime, and then wash with hot alkaline water. Iron rust fast and slow and the environment of the acidity and alkalinity of the relationship is very large, in the alkaline environment, iron is not easy to rust. Therefore, frequent brushing with alkaline water can keep the luster of iron pots and pans.

The casserole is corrosion-resistant, easy to clean, use to gradually heat, can not be suddenly placed on the fire heating, so as to avoid swelling and cracking; heating away from the fire should be used to use a piece of wood to set up the pot, so that it is uniform heat dissipation, slow cooling, so as to avoid shrinkage and cracking.

Expanded Information:

Note

A casserole

1, to gradually heat, do not suddenly on a large fire burning to avoid swelling and cracking.

2, after burning the food, casserole away from the fire, with a piece of wood to set up the pot, so that it is even heat, slow cooling, so as not to shrink and crack. Can also be based on the size of the casserole, do an iron circle, when the casserole off the fire, placed on the iron circle, so that the bottom is not directly touching the ground, hovering Ran cooling, can make the casserole use longer.

3, the casserole do not use stir-fry, general use of casserole soup simmering vegetables, because the frying oil temperature is very high, when the pot of oil is hot, suddenly put into the cooler, the pot is easy to crack.

So when cooking should also be added to the first water, and then only to move to the stove fire, if the first burn pot after the release of water, but also easy to make the pot cracked. When using a casserole to make soup and stew, put water in the casserole first, then place the casserole on the fire, first with a gentle fire, then with a strong fire.

4, from the fire down casserole, should be placed on a dry wooden board or grass mats, do not put on the tile or cement floor.

5, do not use the casserole to simmer sticky paste food.

Two, iron pot

1, to avoid food stained black

New iron pot in the first boiling, will be the food stained black, then, you can use tofu dregs in the pot first rubbed a few times, you can avoid the food is contaminated. You can also refine it with oil before using it officially.

2, gray matter at the bottom of the pot

In the countryside, most of the use of stoves above the iron pot on the shelf to use, time will have a layer of black matter at the bottom of the pot, generally use a shovel to remove the black matter, so as not to burn vegetables when the heat is insufficient, a waste of energy.

3, iron pot fishy

Iron pot cooking fish and other fishy raw materials, pot fishy taste is more difficult to remove. At this point, you can put a little tea in the pot, add water to cook, fishy flavor will be removed.

4, iron pot iron flavor

New iron pot when used, there is a smell of iron, to eliminate the iron available yam skin deodorization.