Casserole, sometimes also known as ceramic pots, it is a traditional cooking utensils, pottery, porcelain, sand, tile collectively referred to as ceramics, but the traditional casserole actually refers to the clay and sand made of rough texture of the pots and pans without glaze, belonging to a kind of pottery, a wide range of casserole includes all non-metallic texture by the earth fired pot-type appliances.
In the past, many of the earthenware casserole, with the changes in market demand and raw material changes and other issues, the traditional casserole has been relatively rare, and now most of the casserole is ceramic casserole.
Second, what are the types of casserole
Casserole has a history of thousands of years ago, is one of the earlier use of human cooking utensils, the development of so many years, casserole also has a lot of different kinds of casseroles, in accordance with different classification standards, the types of casseroles can be divided into:
1, according to the functional classification
(1) soup casserole: characterized by a big belly, small mouth, deep pots and pans, strong capacity, easy to lock the pot.
(2)
The casserole is characterized by a large belly, a small mouth, a deep pot, a strong accommodation, easy to lock the moisture, suitable for soup and stew.
(2) rice casserole: characterized by a large mouth, shallow pot, rice inside the water is easy to evaporate, mainly for rice and porridge, good point can also do hot pot.
(3) universal casserole: a combination of soup casserole and rice casserole features, large mouth, moderate height, straight, boiling soup will not puff water, porridge dishes are also relatively easy to hold out
(4) decoction casserole: pot body is small, with a handle, dedicated to boiling Chinese medicine.
(5) taji pot: pot lid towering, conducive to water vapor condensation, no vent, water vapor circulation in the pot, very save water, can greatly maintain the original flavor of food and nutrition.
2, according to the material and process classification
(1) traditional clay casserole: the use of clay low-temperature (800-900 ° C) fired into, with good ventilation, heat transfer uniformity, slow heat dissipation, strong adsorption, etc., it is easy to absorb and retain the original flavor of the food to form the pot of gas, so the cooking and stewing will be particularly fragrant; the disadvantage of non-high-temperature resistance, easy to crack, not easy to clean, easy to breeding bacteria.
(2) ceramic casserole: on the basis of the traditional clay casserole, added lithium faience and several or even a dozen kinds of materials, after 1200-1300 ℃ high temperature firing and become, glaze colorful, beautiful and stylish, easy to clean, strong thermal conductivity, corrosion resistance, high temperature; drawbacks are virtually no air holes, impermeable to water, glaze is equivalent to a layer of glass, has lost the original efficacy of the casserole. Cooking rice than clay casserole lack of aroma.
(3) purple casserole: between clay casserole and ceramic casserole, rich in a variety of elements needed by the human body, with a micro-permeable structure, good thermal insulation performance, even heating, without destroying the food nutrients, to maintain the original flavor of the food, but the real purple casserole pots and pans are relatively small, many are synthetic.
(4) electric casserole: the liner is mostly alabaster or ceramic, in essence, it is placed on the electric heating base of the ceramic casserole or alabaster pot, very suitable for less control of time and fire white.