Whether the casserole is better with white glaze or black glaze

There is no essential difference, the white glaze looks clean, and the dishes are beautiful.

The raw materials used are different, the details of the problem.

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There is no essential difference, the white glaze looks clean, and the dishes are beautiful.

Characteristics of the casserole.

Because it is a ceramic product made of quartz, feldspar, clay and other raw materials that are not easy to transfer heat, it is fired at high temperature, and has the characteristics of ventilation, adsorption, uniform heat transfer, and slow heat dissipation. The casserole can transfer external heat energy to the internal raw materials in a balanced and lasting manner, and the relatively balanced ambient temperature is conducive to the mutual penetration of water molecules and food, the longer this mutual penetration is maintained, the more fresh and mellow the flavor of the simmered soup, and the more crispy the texture of the simmered food.

Boiling and using a new casserole.

1.The first step is, of course, to clean it, take a soft cloth and rinse it inside and out with clean water, "dirty baby" no one likes 2After washing, let's cook the pot porridge first, and we have to "feed" it.

Why cook porridge, because it is a clay product, the soil has "eyes" and gaps, and cooking porridge can repair these "small eyes" that we can't see in the pot to prolong its service life 3Simmer over low heat, stirring with a wooden spatula 4You can pour the porridge water on the upper part, and the porridge water can not reach the place, so that the upper part of the inner wall of the pot is also moisturized, so that it can "drink the porridge water" 5

Cook into a sticky porridge can turn off the heat, after leaving the fire, can not let it cool cold, you have to use a pot mat to insulate the cold 6The soup is a long process, and there are many other things we can do in between, but in order to prevent the soup from drying up and the terrible event of falling apart, you can prepare an alarm clock or a timer to remind yourself 7The cooked porridge is left overnight, and when you get up in the morning, you can see how good the porridge is, but we don't eat this porridge, when it is "washing pot porridge", after doing this, we can start to cook beautiful soup.

Precautions for use.

1. Some casseroles are not good because of their poor material, so they should not cook acidic food, which will dissolve the lead contained in the pot, which is not good for the body. 2. Do not quench when cooking, if you need to add water, you should also add hot water to avoid cold and heat shock, reduce its service life. 3. Do not dry boil, dry boiling is fatal to the casserole.

4. Handle it gently, don't "touch hard", it must be a clay product, and bumping will make it "incomplete".

It is better to have a glazed pot. Because the texture of the head soil is relatively loose, it is easy to have residue after cooking, if it is an unglazed pot residue into the gap of the clay, it is difficult to clean, and the inner wall of the glazed casserole is very smooth, easy to clean, more healthy and hygienic. Glazed pots are actually added with a layer of glaze on the basis of the unglazed pot casserole, so that the inner wall of the casserole looks smooth and hygienic.

As for which one is better.

Many people may be concerned about the harmful substances detected in glazed casseroles. But if we buy a regular guaranteed casserole through formal channels, this will not happen.

How to choose a casserole:

1.When choosing a casserole, we must first look at the overall texture of the casserole. If we want to choose a good quality casserole, and the texture is generally very fine, and most of the color is white, the quality of the glaze on the surface is also very good, it looks very smooth, and the thermal conductivity is also very good.

2.In addition, we can also use some small tricks to judge the quality of the casserole, such as the method of selecting the casserole handed down from our ancestors, which is to gently tap the body of the casserole with your hands or other things. If the sound we hear is crisp and loud, it is a casserole of better quality, and if the sound is dull, it is recommended not to buy it.

3.When choosing, we have to look at the bottom of the casserole, generally we choose a casserole with a small bottom, because the casserole with a small bottom has better heat transfer performance, which can effectively shorten the cooking time.

1. The advantage of glaze in the casserole is that it is sintered by the glaze, which is less likely to crack, and it is more convenient to clean, so there is no need to worry about food residues entering the cracks of the clay and oak. However, the disadvantage of glazed casseroles is that there may be a risk of excessive heavy metals, especially some inferior casseroles, the lead content in the glaze may exceed the standard, and long-term use will lead to the precipitation of heavy metals, affecting human health. 2. The advantage of the unglazed casserole is that there is no need to worry about heavy metals, and compared with the glazed casserole, the dishes fired by the unglazed casserole taste better; However, its shortcomings are also obvious, that is, there is no upper layer of glaze, which is easy to crack, and there is no glaze, and the residue and water may enter the inner layer of the gap when cleaning, affecting the normal use.

In general, glazed casseroles are still better than unglazed casseroles, and if you are worried about the problem of inferior casseroles with excessive heavy metals, it is good to buy casseroles with guaranteed quality through formal channels.

Mostly carbon black. Casserole glaze is a material that is blended with minerals such as quartz, feldspar, talc, kaolin, etc.

The casserole is a pottery product made of a variety of raw materials such as quartz, feldspar, clay, etc., which is smelted at high temperature to form a glass body, that is, glaze. This vitreous is less resilient to temperature differences. The black casserole is more suitable for stews, such as stewed chicken, boiled sauerkraut, etc.

But don't put it on wooden objects after cooking, otherwise the bottom will easily burst.

Casserole precautions.

There are a lot of sand holes in the casserole, and after the new casserole is bought for the first time, in order to prolong the life of the casserole, you can boil it with rice washing water, so that the sand hole can be blocked, and the life span will be extended.

The casserole is most afraid of dry boiling, pay attention to the amount of water in the casserole when boiling, and add water in time; After dry boiling, the casserole is easy to crack, blacken, and burn, which is not only easy to break, but also difficult to clean.

Unglazed beam yards. The enamel of the casserole contains a small amount of lead, which is easy to dissolve when cooking acidic food, and the rubber pin is harmful to health, so it is best to choose a casserole with a natural color on the inner wall. If the inner wall of the casserole is colored, it is not suitable to store wine, vinegar, acidic drinks and food.

The newly bought casserole can be soaked and boiled in 4% vinegar water to remove most of the harmful substances.

Tips for choosing a casserole for buying ants:

1. Look at the clay quality: the clay used in a good casserole is very fine and the color is mostly white, and the quality of the surface glaze is also very high, with uniform brightness and good thermal conductivity.

2. Look at the structure: a good casserole has a reasonable structure, is placed flatly, the pot body is round, the inner wall is smooth, there are no cracks and cracks, and there are no protruding sand particles. The lid is tight and does not change its shape, you can try to turn the lid on the lid to see, if the lid is tightly attached to the body of the pot, it should be smooth friction when turning.

Ceramic casserole with black glaze and preparation method thereof:

The weight composition is: albite 14-16 parts, fluvial soil 40-55 parts, straw ash 14-15 parts, manganese powder 2-4 parts, calcite.

3-4 parts, calcium fluoride.

5-7 parts, sodium fluorosilicate, sodium fluoroaluminate 2-4 parts, cobalt 1-2 parts, nickel nitrate, calcium oxide.

1-2 servings. Further, according to the weight composition: 15-16 parts of albite, 41-50 parts of fluvial soil, 14-15 parts of straw ash, 3-4 parts of manganese powder, 3-4 parts of calcite, 6-7 parts of calcium fluoride, sodium fluorosilicate, 2-4 parts of sodium fluoroaluminate, 1-2 parts of cobalt, 1-2 parts of nickel nitrate, 1-2 parts of calcium oxide.

Preferably, according to the weight composition: 15 parts of albite, 48 parts of fluvial soil, 15 parts of straw ash, 4 parts of manganese powder, 4 parts of calcite, calcium fluoride, sodium fluorosilicate, 3 parts of sodium fluoroaluminate, 2 parts of cobalt, 2 parts of nickel nitrate, 2 parts of calcium oxide.

The steps are as follows: a. accurately weigh each component of the above-mentioned weight parts, and mix evenly to form a mixed solid raw material;

b. According to the proportion of mixed solid ball stone raw material water 2, it is included in the ball mill respectively.

Mix the ball mill to form a slurry:

c. After 10-12 hours of ball milling, the fineness of the slurry is detected;

d. The slurry with qualified fineness is sieved to remove the iron to obtain black gold glaze.

It is good to boil the Chinese medicine casserole with glaze.

The glazed casserole pot is very smooth inside, the boiling medicine is not easy to stick, the pot is easy to scrub, and the unglazed casserole is easy to stick to the pot and is not easy to scrub; A glazed casserole will last longer than an unglazed one; Repentance and glazed casseroles prevent food from penetrating into the pot and contaminating each other, while unglazed ones cannot.

Glaze is a colorless or colored vitreous thin layer covering the surface of ceramic products, which is made of mineral raw materials (feldspar, quartz, talc, kaolin, etc.) and raw materials in a certain proportion with Annihilation (some raw materials can be made into frit first) after grinding to make glaze slurry, applied to the surface of the body, Biwei calcined at a certain temperature.

Types of glaze: 1. Tang Sancai.

Prevailed in the Tang Dynasty, the carcass of the system was painted with white, green, brown and yellow glaze, and baked at a kiln temperature of 1100 degrees, which was mostly used as a funeral item at that time.

2. Glaze color.

It is painted on the burned plain vessel, and then baked at low temperature, because the color is attached to the glaze, so the name, was first seen in the Song Dynasty.

3. Underglaze color.

It is painted on the green billet, and then the glaze is fired at high temperature, and the color pattern is under the glaze and never falls off.

4. Red in glaze.

Copper oxide is used as the color agent to paint on the tire, and the white background safflower is fired at high temperature after glazing, which began in Jingdezhen in the Yuan Dynasty. <>

In fact, if it is not glazed, the dishes are the same. However, the casserole with internal glazing is more convenient to clean after use, and the glazed casserole is stronger, so it is recommended that you buy a glazed one.

It is best to glaze the inside, which is more convenient to use and clean.

Otherwise, the food that makes the fishy smell, garlic, and even the stored food is spoiled, and the weird taste will remain for a long time.

The top one is better, but if there is a little glaze, if you put it on the stove and burn it, the bottom is easy to turn black.

Of course it's not uranium! The taste of the finished product is much different! The glazed ones are also prone to cracking!