Which is better to stew soup in a cast iron pot or casserole, and the difference between a casserole

Which is better to stew soup in a cast iron pot or casserole, of course, it is better to stew soup in a casserole, because if you stew soup in a casserole, uh, it is very fragrant to simmer over low heat, well, it is the original taste of that ingredient.

It is definitely better to stew soup in a casserole, because it is effective in removing the smell of iron.

Casserole stew is better and can fully boil the essence!

Not only is it expensive or casserole, which stew is better, it must be a casserole stew.

1. Different safety: 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. The casserole easily breaks down the macromolecular nutrients in the food into small molecules, making it easy for the human body to digest and absorb.

Stainless steel pots and pans can not hold salt, soy sauce, vinegar, vegetable soup, etc. for a long time, because these foods contain a lot of electrolytes, if they are held for a long time, stainless steel will also be like other metals, and these electrolytes have an electrochemical reaction, so that toxic metal elements are dissolved.

2. Different taste: the chemical properties of the casserole are very stable, the heat and heat dissipation are uniform, and it can be kept warm for a long time. The amount of water evaporating is relatively small when making soup, so it tastes better.

The temperature of the stainless steel saucepan is higher than that of the casserole, the time is short, and the umami and sweet amino acids and oligopeptides cannot be released into the soup well, and the taste is relatively poor.

The traditional casserole is a type of pottery. The invention of pottery is an epoch-making symbol in the history of human social development, and it is also the greatest invention of human development. Legend has it that Emperor Yao invented the casserole, which has a history of thousands of years.

Archaeological findings show that as early as the Neolithic period, people began to use sand-filled pottery (similar to casseroles). Sand-filled pottery is a kind of pottery commonly made in the Neolithic Age, mainly red pottery and gray pottery. After successive improvements, the sand-filled pottery has evolved into its current use.

The stainless steel pot will obviously be shorter than the casserole when the time is different2, the thermal insulation performance of the casserole is much better than the stainless steel pot, it can concentrate all the heat in the pot when simmering the soup, so that the skill makes the soup fully heated, and can ensure that the nutrients in the ingredients will not be lost in large quantities, so it can be stewed for a long time and all the nutrients in it are stimulated, so as to ensure the deliciousness of the soup and the better taste. 3. The chemical properties of the casserole with different tastes are very stable, the heat retention around the pot is also very good, and the evaporation of water is relatively small when making soup, so the taste is better. During the heating process of the pressure cooker, the temperature is higher than that of the casserole, and the time is shorter, and the umami and sweet amino acids and oligopeptides cannot be released into the soup well, so the taste is relatively poor.

Casserole characteristics: 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. 1. Fast heat transfer, slow heat dissipation, strong heat preservation ability, generally after turning off the fire for 5 to 10 minutes, the food in the pot can still maintain close to boiling heat.

2. 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, and can maximize the release of food taste. 3. It is suitable for slow boiling over low heat.

The difference between a casserole and a stainless steel pot for soup is that the casserole for soup is better for internal circulation, so ingredients such as meat are easier to cook, and tofu and the like are easy to taste. There is also a difference in service life and nutritional value.

The difference between a casserole and a stainless steel pot for soup is that the taste is not the same, and the taste of casserole soup is more pure.

The soup cooked in the casserole and stainless steel pot has different tastes, different tastes, and different processes.

If you compare a cast iron pot with a casserole, a casserole will be healthier than a cast iron pot because the casserole is all natural.

Both casseroles and iron pots are cooked for cooking, and the main difference between the two uses to stew chicken soup is the heat transfer and heat dissipation capacity of the two pots.

The main differences between the two are as follows:

1. The materials are different.

Iron pots are divided into cast iron pots and wrought iron pots: pig iron pots are made of gray iron melting and casting; Wrought iron pot is made of black iron forging or hand hammering, and wrought iron pot is commonly used in families.

Casseroles are ceramic products made from raw materials such as quartz, feldspar, and clay that are not easy to transfer heat, and are fired at high temperatures.

2. The characteristics are different.

The iron pot has the performance of thin pot blank and fast heat transfer, and the boiling time is fast with stewed chicken soup, but the ordinary iron pot is easy to rust, and the human body absorbs too much iron oxide.

That is, after rust, it will cause harm to the liver, so try not to use an iron pot to cook soup;

The casserole has the characteristics of aeration, adsorption, uniform heat transfer and slow heat dissipation, which can better maintain the color, aroma and taste of food, and many people like to use it to cook soup and stew. Therefore, the stewed chicken soup is evenly heated and kept warm for a long time, and the cooked chicken soup meat is crispy and fragrant, fat but not greasy.

3. Daily care is different.

The iron pot is easy to accumulate grease in daily use, so you can use a blunt tool to shovel off the grease and then use hot alkaline water.

Scrub. How quickly the iron rusts and the pH of the environment.

It has a lot to do with that, in an alkaline environment, iron is not easy to rust. Therefore, brushing the pot with alkaline water frequently can maintain the luster of the iron pot.

The casserole is corrosion-resistant, easy to clean, and should be heated gradually when used, and cannot be heated on a large fire abruptly, so as not to swell and crack; After heating and removing from the heat, the pot should be set up with wood chips to dissipate heat evenly and cool slowly to avoid shrinkage.

Hello, it is best to use a casserole to stew chicken soup, and the soup will be more fragrant, because the iron pot is better without a casserole, the casserole does not lose nutrients, and the stewed time will be longer, and the longer the stew, the more fragrant the soup will be, and the nutritional value will be higher, and the difference is still very large.

1.The heat retention of the casserole is good, which can fully concentrate the heat into the pot, so that the soup is more fully heated, with stable fire and low heat, so that the contents are easy to boil and dissolve in the soup to taste. It has poor heat conductivity, so it doesn't stick to the pan.

2.The casserole is best at stewing, stewing, simmering, cooking and other cooking methods, characterized by the fresh and mellow quality of the soup, the original flavor, and the rich flavor. The casserole belongs to the best choice for people to cook soup and porridge in ordinary times, in which when cooking soup, it has the effect of uniform heat conduction, and the chemical properties of the casserole are very stable, the heat preservation around the pot is also very good, and the evaporation of water is relatively small when making soup.

3.In terms of taste, the taste of the soup in the casserole is also very pure, and it is fragrant and moisturizing when drinking. The advantage of the casserole is that it needs to be slowed down and the heat retention is good, and the soup made is extremely delicious.

4.The chicken broth in the iron pot is noticeably yellowish and heavy. Therefore, special attention should be paid when stewing chicken soup, it is best to use a simmer, so that the stewed soup is relatively clear and has a good color.