Of course, the casserole is good. The biggest advantage of the casserole is that it can be heated and dissipated evenly, and it can be kept warm for a long time. It is suitable for foods with older texture that need to be simmered, stewed and stewed with small fire. Because the casserole is easy to break down macromolecular nutrients in food into small molecules, such as protein into amino acids, fat into fatty acids, carbohydrates into dextrin ... making it easy to be digested and absorbed by the human body.

Without metal ions, casserole cooking can better protect the original color of ingredients.