Electric cookers are no longer advocated in foreign countries and Hong Kong and Taiwan. There is an energy cooker in Taiwan Province Province. Let me introduce it to you. Product function: 1. It can effectively remove chlorine in water and antibiotic and pesticide residues in food. 2. Reduced water and food are weakly alkaline. 3. It has the function of softening water. 4. Save at least 1/3 energy. 5. Handmade by craftsmen in Taiwan Province Province. The energy pot contains energy minerals, which can make food oxidized and reduced to weak alkalinity, which is beneficial to health. Far infrared rays can warm food (especially meat) from the inside and stew the essence of food; Reduce the freshness of oxidized food and water and make the whole pot of soup delicious. It can effectively remove chlorine, petrochemicals and impurities from water, and the boiled water is sweet and delicious. Natural elements are made of pearl, coral, pebbles and medical stone by composite electrolytic calcination. It can effectively remove antibiotics and pesticide residues from food, and the cooked food is delicious, natural and healthy. High-quality clay is made of clay imported from many countries, which is rich in trace elements and minerals, and can fully retain the nutritional components of ingredients and the efficacy of medicinal diet. It is beneficial to the diffusion of far infrared rays, with fast temperature rise and strong temperature storage capacity. Using safety glaze will not produce carcinogens such as lead and cadmium at all. Made of1200 c high temperature, the pot is deep and solid, does not crack in direct fire, and is of high quality and durability. Note: 1. It's the first time to use it. Just wash it directly. Please cook over medium heat first, and then simmer over low heat. Don't cook without water and soup. 4. The temperature of the saucepan is extremely high, so don't drip cold water or clean it immediately. 5. Not suitable for fast furnace. 6. Please make sure there is no residue in the pot, and then put the food into the stew to avoid the cracking of the pot due to the different carbonization and expansion coefficients of the residue. 7. Don't collide violently.