Pressure cooker:

Save fire and electricity. Pressure cooker can quickly cook the food in the shortest possible time, nutrition is not destroyed, suitable for the texture of the tough, not easy to cook soft raw materials. However, the food put into the pressure cooker should not exceed the highest water level line in the pot, so as to avoid the internal pressure is insufficient to cook the food quickly.

Stewpot:

It is suitable for hot soup insulation. The most important feature of a crockpot is that the ingredients are brought to a boil in an inner pot and then simmered in an outer pot. Therefore, it can easily cook more time-consuming raw materials. When cooking with a crockpot, the food you put in should not be too little, and it is better to be full.

Stainless steel soup pot:

It is suitable for cooking soup spoon. Stainless steel soup pot capacity, resistant to cooking, need to be boiled for a long time chicken soup, rib soup, etc., but with this pot to cook out of the soup is relatively light, not like casserole cooking soup has a kind of original flavor feeling.

Casserole:

It is desirable to maintain the original flavor of the soup. Casseroles can withstand high temperatures and stand up to long periods of simmering, which requires low heat and slow cooking. Casserole can make the soup rich, fresh, keep the original flavor, will not lose the original nutrients million points, but poor thermal conductivity, easy to crack.

From the above four pots, we can see that soup to choose casserole is more appropriate.