It is very important to choose the right pot when simmering soup, what is the difference between a c

The speed of heat conduction is slow, and some soups are not meant to be hot, but warm, and the effect of casseroles in this regard is far greater than that of other pots. Casserole cooking can also better protect the phenolic substances that have health functions in the ingredients. Legend has it that since humans invented the invention of drilling wood to make fire, they found that the clay became harder after high temperatures, so they began to use clay to make daily necessities of various shapes by hand.

After firing, the original pottery is formed.

Relatively speaking, the sealing of ceramic pots is better, and the lid and the pot body fit tightly to ensure the shortlisting of food, and the internal circulation is better. The sealing of the casserole is not as good as the ceramic pot in China, the production of pottery technology can be traced back to 450 to 250 BC before the Common Era, it can be said that an important part of the development history of the Han nationality is the history of the development of ceramics, the achievements of the Han working people in science and technology and the pursuit and shaping of beauty, in many ways the main component of clay is clay, and the firing temperature is 800 to 1000 degrees.

brown in color; The main component of porcelain is kaolin.

The color is white, and the lowest firing temperature is 1200 degrees; And it is easy to absorb water, porcelain needs 1200 1350 degrees Celsius.

Left and right, the porcelain fetal bone is dense, the glaze is smooth and clean, and it hardly absorbs water. It is relatively easy to distinguish pottery from porcelain from the aspects of feel, shape, pattern, mainly tire and glaze. You can take the iron pot, aluminum pot, casserole, stone pot, ceramic pot, steel pot and all the pots to boil together, taste them one by one, and try which taste is more suitable for you.

The firing temperature is at least above 1100, the fetal quality is basically porcelainized, and there is a large amount of mulllite in microscopic observation.

Crystals exist, porosity and water absorption are low, and the sound of percussion is crisp. Western scholars also use the amount of iron content in the fetal substance as the judgment mark of pottery and porcelain, commonly known as Han green glaze, Tang Dynasty colorful glaze, commonly known as Tang Sancai.

Both of these are glazed pottery, and the white porcelain plain fetal ware with a white and delicate texture is mistaken for porcelain by many people, but it is actually a type of pottery.

The casserole is a kind of material that is better, and I think that when choosing this kind of thing, the casserole is still better, after all, it is slowly stewed with fire, and its taste is particularly fragrant.

Casseroles are generally made from raw materials such as quartz, which do not transfer heat easily. Ceramic pots are generally made of ceramic materials that are not afraid of the temperature difference of cold meat.

The surface of the casserole has a layer of glaze, which is smooth and hygienic, and the ceramic pot feels rough and unsightly.

The casserole has fast heat transfer, slow heat dissipation, and good heat retention ability, but the ceramic pot can avoid the problem of rust sticking to the pan.

The raw materials used are different. The casserole is mainly made of ceramic products made of quartz, feldspar, clay and other ingredients that are not easy to transfer heat, and the raw materials of the ceramic pot are not as complex as the casserole, mainly based on clay with different properties, and made by molding, drying, baking and other technological processes; The sealing is different, compared with the two, the sealing of the ceramic pot will be better, and the internal circulation of the ceramic pot is better, and the sealing of the casserole is not as good as the ceramic pot, so the cooked food is not as good as the ceramic pot; The heat preservation performance of the casserole is better than that of the ceramic pot, because the heat conduction speed of the casserole is relatively slow, and the heat inside will not be easily dissipated, so the heat preservation effect will be better.

1. There is still a big difference between the casserole and the ordinary pot stew, first of all, in terms of time, the ordinary pot will obviously be shorter than the casserole, but the ordinary pot stew soup, it is easy to lose the nutrients in the soup because the temperature in the pot is too high, and the taste will also deteriorate.

2. The thermal insulation performance of the casserole is much better than that of the ordinary pot, it can concentrate all the heat in the pot when stewing the soup, so that the soup can be fully heated, and it can ensure that the nutrients in the ingredients will not be lost in large quantities, so it can be stewed between the keys for a long time, and all the nutrients in it will be stimulated, so as to ensure the deliciousness of the soup and the better taste.

1. Different nutritional value: The casserole soup will use slow fire to release some free amino acids, nucleotides, oligopeptides and other umami and sweet flavor substances in the meat into the soup, so that the taste will be better, so that the nutrients in the soup are relatively more, so the nutrition is slightly higher.

2. Different taste: the chemical properties of the casserole 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.

3. Different cooking time: the loss or decomposition of nutrients in food in the process of cooking is related to temperature and time, and the higher the temperature and the longer the cooking time, the more nutrients will be lost.

I think the nutritional value should be higher in the traditional casserole, the simmering time is longer, the pressure cooker is quick, and the soup in the casserole is much more fragrant than the pressure cooker.

Talking about nutritional value, I think that the pressure cooker is good, the pressure cooker is fast, and it is good! The main thing about making soup in a casserole is to boil slowly and keep the last delicious food for yourself! But I still love pressure cookers.

From the perspective of soup, the taste of the soup cooked in the casserole is relatively better, because the soup in the casserole will use slow fire to release some free amino acids, nucleotides, oligopeptides and other umami and sweet flavor substances in the meat into the soup, so that the taste will be better, so that the nutrients in the soup are relatively more, so the nutrition is slightly higher.

In the process of pressure cooker heating, the temperature is higher than that of the casserole, the time is shorter, and some of its umami and sweet amino acids and oligopeptides cannot be released into the soup well, so the taste is relatively poor, and the nutrition of the soup is relatively poor.

However, in terms of the raw materials of the whole pot of soup, the nutritional value is about the same, because the loss or decomposition of nutrients in food during the cooking process is related to temperature and time, and the higher the temperature and longer the cooking time, the more nutrients will be lost. For example, when cooking the same ingredients, the cooking time of the pressure cooker is generally shorter, but the temperature is relatively high, while the cooking time of the casserole is longer, but the relative temperature is relatively low, so the nutritional value of the whole pot of soup is actually similar from these two perspectives.

It is advisable to choose a casserole with a delicate texture for soup, as the porcelain enamel of an inferior casserole contains a small amount of lead, which is easy to dissolve when cooking acidic food, which is harmful to health. The clay pot with a white inner wall is very useful. 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.

The casserole is easy to absorb the flavor and the inner circulation is better, soups, soups and stews. For example, meat tends to rot a little, while tofu and the like tend to absorb the flavor.

Of course, the casserole is better, because the soup stewed in the casserole is very delicious, and the original taste of the ingredients is retained.

I think the casserole would be better so that the soup would be more delicious.

I think a casserole is a little better because it would be nice to stew the soup in a casserole.

The ceramic pot is better, and the soup tastes very good, so I recommend using a ceramic pot.

Many people say that this pot is good, and that pot is good are commercial numbers, simply put, the heating is 100 degrees, the burning is all gas, and the hot ones are chickens, is there a difference between the two 100 degrees? No, which one do you say is better nutrition? Fast heat transfer will destroy nutrients, and if you heat slowly at the end, it will be 100 degrees, and it will not destroy nutrients?

To be honest, generally speaking, buy a good rice cooker or electric cooker, the soup is the most worry-free, people are scientific and timed, put the materials in the morning, adjust it regularly, and you can drink it when you go home at night, which is stronger than any pot, go home and stew chicken soup for four hours, when will you eat?

In fact, we often choose that kind of casserole is good, because the casserole can retain the nutritional taste in the soup, and then the soup made is particularly delicious, and the taste is also very pure, which can nourish the body well.

The casserole can transfer the heat energy from the outside to the internal raw materials evenly and persistently, and the internal temperature is relatively constant. The ceramic pot has a delicate inner quality, good sealing, good internal circulation, and easy to taste the stewed food.

The ceramic pot is not afraid of temperature changes, and the soup stewed in the casserole is delicious and more delicious, and the casserole is generally used to make soup dishes.

Relatively speaking, the sealing of the ceramic pot is better, and the lid and the pot body fit tightly to ensure the shortlisting of the food, and the internal circulation is better. And the sealing of casserole is not as good as that of ceramic pots, so the cooked food is not as flavorful as ceramic pots. The biggest advantage of the casserole is that it is heated and dissipated evenly, and it can keep warm for a long time, which is suitable for foods with older textures that need to be simmered, stewed and stewed over low heat.

Because casseroles tend to break down macronutrients in food into small molecules, such as proteins into amino acids.

Good air permeability, conduction and heat dissipation, can fully stimulate the taste of the ingredients themselves, and is suitable for maintaining the original flavor of the soup. Resistant to high temperatures and able to withstand long simmering. It can make the soup rich and delicious, without losing the original nutrients.

Since the ingredients are the same, then naturally the cooking techniques are different, you know, even if the same ingredients and the same steps, different chefs will make different tastes, it is best to go to a professional chef school to learn it.

The thermal conductivity effect of the clay pot is very stable, so that the soup in the pot will be fully heated to achieve the effect of all-round simultaneous heating, which is not possible with traditional iron pots and pressure cookers. The slow heat balance of the soup in the clay pot will put some free amino acids, nucleotides, white casserole, purple casserole, stone pot, coarse casserole, iron casserole, and new material casserole in the soup. According to different uses, it can be divided into soup pots, rice pots, stewed pots and so on.

The casserole pot used for claypot rice is just one of the smaller ones. The casserole has fast heat transfer, slow heat dissipation, and strong heat retention ability.

Pour the stock into the casserole and boil, then add your favorite ingredients first, you can add oyster mushrooms torn into strips, add boiled and peeled quail eggs, or add stewed chops, after boiling again, add soaked soft vermicelli, wait for it to boil again, add a little salt, a little other favorite seasoning, with this pottery cooking utensils, both the north and the south have developed dishes with local characteristics, casserole dishes have been developed in various parts of the north, and various pots have been invented in Guangdong. If you use one sentence to distinguish it, the one with soup is a casserole, and the one without soup is a claypot.

I think the dishes fried in the ceramic pot will be more fragrant, and it is not easy to stick to the pan, the color is also more good-looking, the heating will be more uniform, and then the dishes fried in the casserole will be easy to stick to the pan, and it will not be so fragrant, it will be very bland, there is still a big difference.

The taste is not the same, and the ceramic pot will generally ensure the deliciousness of the soup, the casserole may promote the burst of taste, the amount of food carried is not the same, the ceramic pot will generally hold a lot of things, and the casserole is only a small part of the things.

The dishes fried in the ceramic pot are particularly delicious and delicious, and they are particularly hygienic and hygienic, but the dishes fried in the casserole give people a rich fragrance, and the color is particularly bright.

The main difference is that the color of the fried dishes is different, the color of the dishes fried in the ceramic pot is good-looking, especially attractive, and the casserole is used to make stews, and the color is relatively strong.