What are the advantages and disadvantages of casserole? How to maintain?

The advantages and disadvantages of clay pots are also disadvantages, casseroles are best for stewing soup, but the purpose of casseroles is relatively simple, and it is only suitable for stewing. As for the maintenance of the casserole, it is more necessary to control the temperature, so let's take a look at the specific advantages and disadvantages of the casserole and how to maintain it daily.

Casserole is actually the most nutritious and popular pot for stewing soup. Why? Because the casserole is characterized by poor thermal conductivity, this feature is not a disadvantage of the casserole, but its outstanding advantage.

It keeps food and soup slightly boiling in the pot for a long time. Because the fire is small and the time is long, the meat can be soft and rotten in the end, and the soup is more delicious than other pots.

The casserole has excellent heat retention and heat storage properties. After the fire is extinguished, the soup and ingredients can be refrigerated for a long time.

The thermal principle of the casserole allows the ingredients to retain the original flavor to the greatest extent, and the stewed soup is thick and delicious.

The use is relatively simple, and it is only suitable for stewing.

It takes a long time to cook things, and it cooks slowly and slowly, so be patient.

If it is not used properly, it is easy to break when it is hot or cold.

After the casserole is heated, it is not advisable to soak it in cold water immediately. There is a danger of cracking, so don't get too hot.

If there is water at the bottom of the casserole, drain the water and heat it over the fire.

Casseroles generally have a strong adsorption effect on taste, so it is not allowed to put food in the casserole and then put it in the refrigerator, so that the pot is prone to lingering odors.

The casserole has been used for a long time, you can add a small handful of tea leaves to the casserole, cover and simmer for 1 hour, then pour out the tea and let it dry naturally.

To sum up, I believe you already know what the advantages and disadvantages of the casserole are and how to maintain it daily, you can always have a casserole at home, so that it is very convenient to use the casserole to cook soup or eat casserole dishes. At the same time, you are welcome to express your views in the comment area, and you will also interact with you in the comment area.

The casserole has excellent heat retention and heat storage properties, and the food cooked has a unique flavor. The disadvantage is that it takes a long time to cook, it is difficult to use, and it is easy to explode.

The disadvantage is that the purpose is very simple, it can only be stewed or boiled, and the temperature needs to be controlled. The advantage is that it can be stewed, and it will be more nutritious, and there will be more types in the past, and the selection is very high. Do not put it on the fire when curing, and do not soak the casserole in cold water immediately after heating, and do not let the casserole have water.

When maintaining, you can pour some tea leaves into the casserole, simmer it for an hour, and then let the casserole dry naturally, which can play a role in maintenance.

Be sure to clean it in time, after cleaning it should be placed in a place with good ventilation, and the water on it should be dried before saving, the advantage is that the heat preservation effect is particularly good, which can stimulate the taste of food, but it is easy to break.

The advantage is that it can be a good stew, the taste is very good, and the taste of the ingredients can be brought into play, the disadvantage is that it is easy to break, it needs to be maintained, and the temperature is too high to cause cracking, so we should pay attention to the protection of the glaze on the surface of the casserole, and pay attention to cleanliness and hygiene.

1. The casserole you just bought needs to be treated, such as boiling with rice washing water, which can prevent the casserole from bursting in use.

2. When the casserole is used for the first time, you need to use a small brush to brush off a lot of small sand particles on the inner wall of the casserole to prevent the sand particles from falling into the food.

3. The newly bought casserole often leaks, which is due to the fact that there are many sand holes. When the new pot is used for the first time, it is best to make noodle soup or gruel, after eating, do not brush the pot first, put it on the stove and bake it, so that the batter in the pot is dry and knotted, block those tiny sand holes on the wall of the pot, and then wash it. This way, the casserole won't leak.

4. Do not quench when cooking, if you need to add water, you should also add hot water to avoid cold and heat shock and reduce its service life.

1. After buying a new casserole, you need to wash it with water first, pay attention to check whether there are cracks and damage to the pot body while cleaning, and discard it as much as possible if there are cracks and damage, so as to prevent danger during cooking. After inspection, if there is no problem, make sure that it can be used normally, then clean it.

2. Soak the casserole in water for 3 to 4 hours to allow the pot to absorb enough water before it can be used. Add water to the casserole above the uranium surface and cover the lid to boil the water, boil the water and let it cool naturally, so that the casserole can be heated and dissipated evenly, and the things will not be spoiled if you burn things in the future. And check whether there is water leakage and whether there are cracks, it doesn't matter if there are cracks, as long as it is not cracks and leaks.

3. After the casserole has been burned once, it can be used with confidence. Usually, when I first use it, I mainly make soup, and I mainly cook dishes with a lot of soup. Things like pork rib soup, big bone broth, mutton soup, beef broth, etc.

After that, you can use a casserole to cook other dishes. Casserole vermicelli, casserole rice noodles, casserole tofu and other dishes with a lot of soup can gradually become an all-round pot.

How to clean and maintain the casserole.

1. The casserole should not be dry boiled, nor should cold materials be added to the pot after it is heated to prevent the pot from cracking. After the casserole is cooked, you should not put the pot down on cold items, but on wood or straw products, on the table, and a cushion must be added underneath. After use, wash it thoroughly, especially after the casserole absorbs the grease to prevent dust.

2. The new generation of casserole can withstand rapid cooling and will not produce cracks, but in order to prolong the service life, it must not be often cooled rapidly, and if there is water at the bottom of the pot, do not put it on the fire.

3. The new generation of casserole has the characteristics of easy cleaning, and can be cleaned with dish soap after usual use, and the long-term use of decontamination powder and metal wire is easy to cause damage to the pot body, so it should be used carefully.

4. When cleaning, you can cut the oranges, put them in the pot and boil for 15, and then soak them for 2 hours, and the hawthorn will float up. Apply a layer of honey and wipe it with a scouring pad after half an hour. It is easier to wash the pot when it is not completely cool.

Casserole has a variety of advantages, but it needs to be paid special attention when using and cleaning and maintaining, so if you want to use a casserole, you must understand the relevant use methods and understand the cleaning and maintenance methods of the casserole.

Casserole has a unique advantage, use it to make soup, the meat will rot quickly and very rotten; The casserole is made of ceramic, and there are some precautions when using it, if it is not used properly, it is easy to crack and leak. So, how to maintain the casserole? What are the precautions for the use of casserole?

Method steps.

Care for the new casserole:

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.

Can not 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.

Casseroles cannot be used for stir-frying:

Casserole is only suitable for soups, not 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.

The heat of the casserole:

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.

The key to anti-cracking:

The casserole is generally broken after cracking, and it cannot accept sudden temperature differences, such as suddenly pouring cold water on 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.

Precautions for taking a casserole:

The casserole is very hot, the cooked dishes do not need to be put into the bowl, they can be served directly on the table, special attention should be paid in the mobile casserole, and the hands should be insulated with a rag to prevent burns. 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.

How to choose a casserole:

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

2. Look at the structure: a good casserole has a reasonable structure, flat placement, round and positive pot body, lubricated inner wall, no prominent sand particles, the casserole is round and uniform as a whole, intact without cracks, and the lid is tight and unchanged. 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.

When choosing a casserole, you can also take a look at the situation of the pot surface, try to choose the pot surface is relatively smooth, but this smoothness does not mean that it is as smooth as a mirror, the pot surface still has some irregular light lines, which is also a normal situation, if it is too dense, it is defective.

When choosing a casserole, it is necessary to see if there are traces of grinding sand grains, because the raised small sand particles on the casserole can be directly polished with a grinding wheel, and many pits will be left after grinding.

3. Water leakage detection: When purchasing, fill the casserole with enough water to check whether there is leakage. You can also use your hands to gently tap the pot body, the sound is clear, bright and crispy, if there is a hoarse sound, it is clear that the casserole has cracks, it is best not to buy.

When identifying, you can turn the bottom of the pot to the sky, use your fingers against the center of the concave surface, and hit it with a hard object.

4. Look at the demand: buy a casserole according to the demand, generally speaking, the casserole with good pottery is not needed for decoction, and you can buy a casserole with no leakage. The pot for stewing food is more demanding, and it is best to choose a white casserole.

The clay 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 interpenetration of water molecules and food, the longer the interpenetration time is maintained, the more fragrant and fragrant ingredients overflow, the more fresh and mellow the taste of the simmered soup, and the more crispy the texture of the simmered food.

The clay casserole has fast heat transfer, slow heat dissipation, and strong heat preservation ability, and the food in the casserole can still maintain close to boiling heat after turning off the heat for 5 to 10 minutes.

The clay casserole can transfer external heat energy to the internal raw materials in a balanced and long-lasting manner, and the relatively balanced ambient temperature is conducive to the mutual penetration of water molecules and food, which can maximize the release of food taste. The clay clay pot is suitable for low heat and slow boiling.

The casserole is made by mixing quartz, feldspar, clay and other materials that are not easy to transfer heat.

Casserole soup is a common delicacy that can be served by putting different ingredients in a casserole and simmering it to create a variety of mouth-watering soups, such as casserole chicken, casserole tofu, casserole fish head, casserole braised pork and casserole pork ribs.

When cooking ingredients in a casserole, the casserole can continuously transfer external heat to the food for a long time and balance, so that the ingredients can receive the heat from the outside world in a balanced manner, and is also conducive to the comprehensive heating of the ingredients. In addition, the casserole also has the feature of heat preservation, so that the heat loss of the food is slower, which is a benefit for office workers who cannot eat in time.

Behind these delicacies, there is also a great deal of knowledge, for example, have you ever wondered why you use a casserole as a container instead of a vessel made of other materials? And why does the boiling soup still boil for a while after removing it from the stove?

This starts with the material of the casserole, because the casserole is made of clay, which is a non-metallic material, and the specific heat capacity of non-metal (specific heat capacity can be considered as the difficulty of changing the temperature of the same substance) is usually greater than that of metal, and the heat transfer capacity is worse than that of metal, or the heat transfer rate is slower than that of metal. To make a figurative analogy, in terms of heat transfer capacity, the "reflection arc" of non-metallic materials appears to be longer.

Therefore, when the casserole is placed on the stove to heat, first of all, the casserole continuously absorbs the heat of the outside world, the temperature on the surface of the casserole is much higher than 100 degrees Celsius, but because the heat transfer capacity of the casserole is not strong, the temperature inside the casserole is only slightly higher than 100 degrees Celsius, and at the same time, the casserole absorbs a lot of heat in the process of being cooked, that is, it also stores a lot of heat energy, and when the casserole is removed from the stove after the soup boils, the heat stored in the casserole will begin to discharge outward. This is not possible because boiling soup can continue to boil for a while, while metal utensils usually absorb heat quickly and release heat quickly.

Therefore, using a casserole to cook ingredients can not only achieve the traditional sense of color and flavor, but also preserve the warmth and release it slowly, which has to make us sigh at the wisdom of the ancients.