What are the benefits of a casserole? What kind of casserole is the healthiest

1 Advantages of casserole Casserole is a kind of cooking utensils unique to our country, which is characterized by poor thermal conductivity, which is not only not the disadvantage of casserole, but also its outstanding advantage. The casserole is especially suitable for tender meat, chicken and duck, and is more suitable for boiling soup, it can keep the food and soup in the pot in a slightly boiling state for a long time, due to the small fire and long time, and finally can make the meat rotten, the soup is delicious and has a unique flavor. Using iron pots and aluminum pots to cook meat and soup cannot achieve such good results.

The heat retention performance of the casserole is particularly good, so that the soup dish is not easy to get cold. The casserole is also suitable for boiling Chinese medicine, it will not react with various components in the Chinese medicine and destroy the efficacy, if you use an iron pot to boil the Chinese medicine, it is easy to make the medicine ineffective. 2 The use of casserole should pay attention to what casserole belongs to the pottery category, the most afraid of sudden cold and sudden heat, in the use of must be heated with low heat, hot casserole from the fire, do not put it in a wet place and cold cement floor, but on the wooden board, so as not to make the casserole burst due to uneven heat and cold.

A casserole cannot be dry boiled, so you can't use a casserole to stir-fry. When tenderizing meat and boiling soup, it is also important not to boil the soup dry, as the casserole will explode after a short period of dry boiling. 3 Casserole should be used in three undesirable sections.

1. The casserole should not be used to stir-fry vegetables and boil iron sticky food. Clause.

2. Before each use, the water outside the casserole must be wiped dry. If you find that there is less water when cooking, you should add some warm water in time. Do not spill or boil the soup in the pot. Clause.

3. If your casserole is placed on a coal-fired stove, be careful not to make the coal press against the bottom of the casserole. In addition, the heat of using a casserole is not the same as that of other types of pots. Generally, the heat of cooking in an iron pot is martial fire - simmering - martial fire, while casserole cooking is first simmering, then using strong fire, after the soup is boiled, and finally cooked with a simmer.

The cooked dishes do not have to be served, but they can be served directly on a porcelain plate, or on a dry wooden board or straw mat, and never placed on a tile or cement floor, otherwise the casserole will break if it is suddenly cold. Before using a new casserole, it is best to boil it with rice washing water, which can block the fine holes of the casserole, prevent water seepage, and prolong the service life.

Casserole is a kind of cooking utensils unique to our country, which is characterized by poor thermal conductivity, which is not only not the disadvantage of casserole, but also its outstanding advantage. It can keep the food and soup in the pot in a slightly boiling state for a long time, because the fire is small and the time is long, and finally the meat can be rotten, and the soup is delicious and has a unique flavor. Therefore, fish stew in a casserole is king.

The ancients said: Illness comes from the mouth, according to modern medicine.

The inference is that the life expectancy of human beings is far from the current age, but twice its age, how can we achieve the natural life expectancy? Experts recommend that you use a casserole: the casserole does not contain any elements harmful to the human body, and there is no qualitative change in the food for frying and stewing.

Summary. The healthiest clay pot is the traditional casserole, which is made of quartz, feldspar, clay and other materials, fired at high temperatures, and the color is mostly earthy yellow, and with the development of technology, it is gradually rarely used.

What kind of casserole is the healthiest

The healthiest clay pot is the traditional casserole, which is made of quartz, feldspar, clay and other materials, fired at high temperatures, and the color is mostly earthy yellow, and with the development of technology, it is gradually rarely used.

2. The white casserole is a casserole with spodumene and other ingredients added on the basis of the traditional casserole, which has high heat resistance and good stability, and the sand is very fine but the strength of the pot body is very high, which can be used for stewing, boiling, stir-frying and frying under various fire sources, and is suitable for cooking soup-based food, such as soup, stewing, etc. 3. Purple clay pot purple sand is a kind of clayey siltstone containing iron, which is rich in a variety of elements required by the human body, has health care functions, and the micro-breathable structure of purple sand has good thermal insulation performance, uniform heating, does not destroy food nutrition, and maintains the original taste of food. 4. The stone pot is made of stone, which is different from the traditional casserole, but the nature is similar, the heat retention of the stone pot is better, and it can be heated directly on an open flame.

The material of the stone pot is rich in minerals and trace elements, and during the process of simmering, minerals and other nutrients penetrate into the ingredients. 5. Red clay pot is a new type of material casserole, made of red clay material, it is characterized by being able to be used in the oven, which is a kind of improved casserole, which increases the scope of application of the casserole. In general, different materials of casserole have their own advantages, in the end which material of casserole is good is inconclusive, mainly depends on the actual needs.

The main uses of casseroles are:Soup, steamed rice, steamed vegetables, porridge, decoction, etc. The food made in the casserole retains the juice and the color of the food is delicious.

Because the casserole can evenly and persistently transfer the heat energy from the outside to the ingredients inside, the relatively balanced ambient temperature makes the casserole more conducive to the penetration of water molecules and food, and the texture of the simmered food will become more crispy.

In addition, the casserole also has the advantages of fast heat transfer, slow heat dissipation, and strong heat preservation ability. Usually, after 5-10 minutes of turning off the heat, the food in the pot can still maintain a temperature close to boiling. The food in the casserole is suitable for low heat and slow cooking, on the one hand, to allow the food to overflow the flavor through long-term boiling, and on the other hand, to ensure the safety of cooking, so as not to burst the casserole and get burned.

It should also be noted that when the casserole is off the heat, it is best to use wood chips to prop up the pot rack so that it dissipates heat evenly and cools slowly to avoid shrinkage. In addition, the casserole should not be dry boiled, nor can it be cleaned when there is still a hot residual temperature, which is easy to crack.

Precautions for the use of casserole

1. Can't dry boil: The casserole is most afraid of dry boiling, pay attention to the amount of water in the casserole when cooking, 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.

2. It cannot be used for stir-frying: the casserole is only suitable for making soups, not for stir-frying; Some dishes must be fried before boiling the soup, so they can be fried in an iron pot and then boiled in a casserole.

3. The heat of the casserole is different from other pots, and the order of burning the casserole is: put water, heat over low heat, boil over high heat, and simmer over low heat; In the beginning, since the casserole is cold, it is better not to use high heat immediately. In the final stage of simmering, a small fire keeps the food in the inner pot boiling, so it is very gas-efficient to blanch in a casserole.

4. The key to preventing cracking: the casserole is generally bad after cracking, and it cannot accept sudden temperature differences, such as suddenly pouring cold water into it when it is very hot; Therefore, you can't add cold water to the casserole when it's very hot, otherwise it will easily crack and leak and can't be used.

5. The casserole is very hot, and the cooked dishes do not need to be put into the bowl, they can be served directly on the table. The temperature of the bottom of the casserole is particularly high, when the casserole is placed on the table, the heat insulation pad should be placed underneath, and the temperature of the bottom of the casserole is higher and cannot directly touch the table.