The casserole or crock has good ventilation and adhesion, uniform and lasting heat transfer, slow heat dissipation, and the stewed soup is very thick and mellow; Ceramic pot tastes a little inferior, but it is not easy to deteriorate, convenient and has high nutritional value; Stainless steel pot and electric pressure cooker have some shortcomings in taste, but they are also quite convenient.
To cook soup is to simmer slowly after a big fire. In addition to the choice of materials, it is best to have a small container, which can minimize the loss of water and fragrance and make the soup taste the best.