Stone pots must be heated with food and soup, and the pot should not be empty. Use a small fire at first, and then use a small fire after 4-5 minutes.
If it is hot, don't let the food stick to the bottom of the stone pot, otherwise the temperature will concentrate on the bottom and the heat transfer will be uneven. The bottom temperature of the pot is higher than other parts of the pot, and it is easy to break the bottom. When the stone pot is used, shovel the bottom of the pot with a wooden shovel every ten minutes or so to avoid sticking to the pot.
Because the heat preservation of the stone pot is very good, the temperature of the stone pot is still very high after use, so it needs to be placed in a dry place after use, so that the stone pot can be naturally cooled, cleaned after cooling, dried after cleaning, and can be used by cleaning the inside when not in use.
The stone pot needs to be heated by a furnace with dispersed flame (porous or multi-circle), and it is not suitable to use a strong furnace, an energy-saving furnace, a Korean furnace, etc.
Special attention: do not use salt water bubble.
A dry pot (empty pot) cannot be cooked in a stone pot.
If you want to make the stone pot live longer, using a small fire is the best way.
Gas heating should try to avoid water infiltration into stone pots. If the stone contains water, the water will turn into steam when heated, and the volume will expand and impact the stone pot. However, the stone has poor air permeability and is easy to crack, and the bottom is easy to fall off due to uneven heating.
A stone pot is simply a pot made of stone. Stone pot is made of pure natural high-quality refractory stone, with beautiful and diverse shapes, hard texture, fast heating speed, non-sticky when used, and delicious cooked food. It is rich in a variety of trace elements beneficial to human body.
The main raw materials for making stone pots are
Shi Xia: It's made of stones taken from a canyon near the Three Gorges of the Yangtze River. This kind of pot is hard and thin, and it is heated very quickly. It does not break when cooking and boiling soup, and it is extremely resistant to burning. It is often made into stone pots by local fishermen to cook fish.
Bluestone: It is made of stone taken from the peak of a high mountain near the Yangtze River in Chongqing. The biggest advantage of this kind of stone is its strong texture and relatively cheap price. It is the most widely used variety at present.
Medical stone: Medical stone is taken from ordinary silica, which is commonly called. In addition to medical stone, there is a small amount of external coating. A small number of manufacturers with different technologies will add aluminum alloy to the stone pot, which is not a pure stone pot. Due to the coating on the surface, attention should be paid to using wooden cookers as much as possible to avoid scratches. Medicinal stone pot is characterized by its lower price than traditional stone pot, which is one tenth of that of natural soap stone pot.
Natural soapstone: Medog stone pot produced in Medog County, Tibet, can withstand the high temperature of 2000℃, and has the advantages of fast heat transfer, non-stick pan and no discoloration. The soup is fragrant and delicious, and the aftertaste is mellow and lasting. Stone pot stewed food has obvious dietotherapy and health care function for patients with hypertension, heart disease and cardiovascular and cerebrovascular diseases, and is an excellent appliance for hot pot, soup pot, stir-fry, stew and cooking.
reference data
Stone pot. Baidu Encyclopedia [reference time 20 17- 12-22]