2, the taste is different: the chemical properties of the casserole are very stable, the heat preservation around the pot is also very good, and the water in the soup evaporates less, so the taste is better. In the heating process of pressure cooker, the temperature is higher than that of casserole and the time is shorter. Umami and sweet amino acids and oligopeptides can't be released into the soup well, so the taste is poor.
3. Different cooking time: The loss or decomposition of nutrients in food during cooking is related to temperature and time. The higher the cooking temperature, the longer the cooking time and the more nutrients are lost.
Extended data:
Precautions:
1. There are many sand holes in the casserole. After the new casserole is bought for the first time, in order to prolong the life of the casserole, it can be cooked with rice, which can plug the sand holes and prolong the life.
2, can not dry burn: casserole is most afraid of dry burn. Pay attention to the amount of water in the casserole when cooking, and add water in time. Dry-burned casserole is easy to crack, burn black and scorch, which is not only easy to break, but also difficult to clean.
3, casserole can not be used for cooking: casserole is only suitable for soup food, can not be used for cooking, and some dishes must be fried first, then fried in iron pan, and then cooked in casserole.
4. Casseroles are generally cracked and broken, and can't accept sudden temperature difference. For example, when it is very hot, cold water is suddenly poured into it, so you can't add cold water to the casserole when it is very hot, otherwise it will easily crack and leak, so it can't be used.
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