Casserole (mbth: Casseroles[ 1]) is a kind of cooker. Traditional casserole is a ceramic product made of raw materials that are not easy to transfer heat, such as seasonable, feldspar and clay. Fired at high temperature, it has the characteristics of air permeability, adsorption, uniform heat transfer and slow heat dissipation. The recipes that depend on casserole include casserole chicken, casserole tofu, casserole fish head and so on.

Due to the problems of manufacturing technology and raw materials, the traditional casserole is not resistant to the change of temperature difference, easy to burst and cannot be dry-burned. Aiming at this problem of traditional casserole, in recent ten years, after research and improvement, spodumene was added into raw materials to make a high-temperature resistant casserole, which can withstand hundreds of degrees of high temperature without cracking while maintaining its original advantages, greatly improving the practicality of casserole.

characteristic

Casserole can transfer the external heat energy to the internal raw materials in a balanced and lasting way, and the relatively balanced environmental temperature is beneficial to the interaction between water molecules and food.

stean

Infiltration, the longer this mutual infiltration lasts, the more fresh and fragrant ingredients overflow, the fresher and more mellow the stewed soup tastes, and the crisper the texture of the stew.

1. Fast heat transfer, slow heat dissipation and strong thermal insulation. Generally, the food in a casserole can keep close to boiling heat for 5 to 10 minutes.

2. The casserole can transfer the external heat energy to the internal raw materials in a balanced and lasting way. A relatively balanced ambient temperature is conducive to the mutual penetration of water molecules and food, and can release the taste of food to the maximum extent.

3. Suitable for slow fire.