Is there a big difference between an iron pot and a casserole for cooking chicken soup with an induc

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 the 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 wash it with hot alkaline water. The speed of iron rusting has a lot to do with the pH of the environment, and iron is not easy to rust in an alkaline environment. 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.

Hehe, I kind of want to be happy when I see your question.

You can't use a casserole on an induction cooker, and you won't heat it up if you put it on an induction cooker; And the iron pot is okay.

It uses the principle of electromagnetism.

Applicable pots: ferromagnetic material pots and pans or magnetic induction material double-bottom pots, such as enamel, cast iron, stainless steel pots. The bottom of the pot is flat, and the bottom diameter is greater than 12cm and less than 26cm.

Inapplicable pots and pans: pots and pans made of ceramic, glass, aluminum, copper; pots and pans with uneven bottoms; The bottom diameter is less than 12cm and more than 26cm (using Joyoung matching pots).

Brother, you can't use a casserole on an induction cooker.

The soup made in a casserole is fresher.

I hope to use steamed chicken soup, it tastes better. Put some ham and red meat ginger slices, and a small amount of Huadiao wine. Dark soy sauce is OK

It is recommended to use a pressure cooker for chicken soup, which can cook the soup in a short period of time and preserve the nutrients. Relatively speaking, it is better than an iron pot.

Let's take a look at what kind of soup is better:

1.Casserole: Casserole is a kind of pot that can withstand high temperature, can withstand long-term stewing, use casserole to cook soup, can be simmered slowly over low heat, so that the soup is more original, and it is not easy to lose the original nutrients of the soup.

The casserole has better sealing, which can make the food taste better and keep warm better.

2.Crockpot: The crockpot is made of high-temperature firing, its ventilation heart is better, it can evenly and persistently transfer the heat to the ingredients inside, so that the taste of the soup is more mellow, and it dissipates heat slowly, and has a good thermal insulation effect.

3.Pressure cooker: A pressure cooker is suitable for quick soup stewing, which can cook food well in a short time and is not easy to destroy the nutrients of food.

4.Braising pot: The simmering pot is a little different from other pots, it has an inner pot and an outer pot, the inner pot is used to boil the ingredients, and the outer pot is used to stew, so it is easy to simmer the meat, and because it does not swell in the process of boiling, it can preserve the nutrition of the food.

5.Stainless steel pot: The soup cooked in a stainless steel pot is lighter and not as rich as that cooked in a casserole, but it has a large capacity and is more resistant to cooking, but it takes longer to cook.

The pressure cooker is fast, and the stewed chicken soup casserole is the best.

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.

An induction cooker can be used to make soup in a casserole. But pay attention to the temperature, don't get too high, it will make the casserole fried.

Precautions for using casseroles.

1) The newly bought casserole generally has a lot of sand particles stuck to the inner wall, which needs to be brushed off with a stiffer brush.

2) The wall of the pot has fine pores and water absorption, the pot can be filled with water and left for 3 5 minutes, then washed and dried for later use.

3) To cook things in a casserole, first wipe the water on the surface of the pot and heat it slowly, if there is less soup in the pot, warm or hot water should be added.

The induction cooker can use a casserole to make soup, you must pay attention to the method, you should control the temperature of the induction cooker, pay attention to the time of cooking the soup, the casserole can not be dry and easy to burst.

Do not use a casserole Because the traditional induction cooker uses the principle of cutting magnetic field lines from the bottom of a metal pot to generate heat, it is impossible to use non-metallic cooking utensils such as glass and casserole. That is, only stainless steel pots and flat-bottomed iron pots can be used. However, now Guangdong Fujibao Company, which specializes in the production of small household appliances in China, has launched an energy-saving spectral furnace.

This kind of thing, which looks similar to an induction cooker, can be used to heat food using a variety of cooking utensils, such as casseroles, aluminum pots and glassware.

It seems that there is a casserole for induction cookers.

Boil chicken soup with an iron pot and.

There is a difference in casserole.

The iron pot will precipitate iron ions Fe2+

Fe3+ soup is not as good as a casserole, and the iron pot is nutritious. The iron pot stewed chicken has a short time and a poor taste.

Due to the slow heat conduction and balanced temperature, the casserole stew time is longer than that of the iron pot, and the taste of the casserole stew is better than that of the iron pot.

The casserole lasts for a long time and has a good taste. Nutritionally speaking, it is almost the same, and there is no shortage of iron in the iron pot.

The soup made in the casserole is fresher When making soup, you should first pay attention to two points:

1. A vessel for making soup.

The preferred utensils for making soup are casseroles, followed by cast iron pots, and again stainless steel pots.

2. Choose the ingredients for the soup.

It is best to use pork leg bones to make bone broth, followed by keel, and then pork skull.

How to make bone broth.

Step 1: Boil a pot of water, put in the stick bones, blanch for a few minutes, boil the blood in the bones, take out the bones, and pour out the water. This process is called "water out" or "flying water", which not only removes blood and water, but also removes some fat to avoid being too fatty.

Step 2: Add cold water to the pressure cooker, add the ginger slices, then add the blanched stick bones, add some pepper, and most importantly, add a few drops of white vinegar.

ps: 1. Stew the soup with cold water, the cold water should be added to a certain extent, the cold water can make the protein in the outer layer of the meat not solidify immediately, and the inner and outer layer of protein can be fully dissolved into the soup, so that the soup tastes more delicious.

2. When stewing bone broth, add a few drops of white vinegar, because vinegar can dissolve the calcium and phosphorus in the bones into the soup, and don't add salt too early, because salt can make the water contained in the meat run out quickly, which will speed up the coagulation of protein and affect the taste of the soup.

3. Use a pressure cooker to stew bone broth, my own opinion, so that the oil is more, the soup is thicker, whiter, and more delicious, and it is not easy to stew bone broth for too long, and the protein in the bones will be destroyed after a long time of cooking.

Step 3: Stir evenly with a spoon in a clockwise direction, cover the pot, cook over high heat, when the pressure cooker is out of gas, first cook on high heat for three minutes, then change to low heat and simmer for 30 minutes, stuffy until the pressure cooker is out of gas, and then open the lid.

Step 4: The bone broth has a lot of oil on it, you can put the oil floating on the soup noodles in a small bowl and set aside for the next cooking.

Step 5: Put the soup in the pot in 2-3 crisper boxes, and then put it in the freezer in the refrigerator, take out a box to thaw and boil when eating, and put in the vegetables to boil.

ps: You can add white radish, cabbage, lettuce, green bamboo shoots, lotus root, mushrooms and other vegetables to the soup to cook together, and when eating, you can also make a flavor dish according to your personal taste and dip the vegetables to eat, which is very suitable for winter eating, eating warm and comfortable.

There are three things to pay attention to in the pot:

1. Utensils for making soup The first choice for making soup is a clay pot, followed by a cast iron pot, and then a stainless steel pot.

2. Choose the ingredients for the soup. It is best to use pork leg bones to make bone broth, followed by keel, and then pork skull.

3. Master the heat of the soup. Cooking method: Put enough water in the casserole, add the bones at the same time, boil over high heat and switch to low heat to boil for 2 hours, if it is not so greasy, remove the oil slick on the soup and season it.

The soup is delicious and clear. If you want to make a soup like milk, switch to medium heat one hour after boiling, and then it will be milky white.

A variety of compounds in the iron pot will inevitably have some inexplicable reactions with the food, destroying the nutrition and destroying the taste.

The chicken soup in the casserole tastes much better.

An induction cooker can be used to make soup in a casserole. The principle of the induction cooker is the phenomenon of electromagnetic induction, that is, the alternating current is used to pass through the coil to generate an alternating magnetic field that is constantly changing in direction, and eddy currents will appear inside the conductor in the alternating magnetic field (the reason can be referred to Faraday's law of electromagnetic induction).

This is caused by the vortex electric field pushing the carriers in the conductor (the ones in the pot are electrons and not iron atoms); The Joule heating effect of the vortex current heats up the conductor and thus heats up.