Casserole cooking is convenient for human digestion and absorption. The biggest advantage of casserole is its uniform heat dissipation and long heat preservation time, which is suitable for older foods that need to be simmered, braised and stewed with small fire. Because the casserole is easy to break down macromolecular nutrients in food into small molecules, such as protein into amino acids, fat into fatty acids, and carbohydrates into dextrin, it is easy to be digested and absorbed by the human body. The speed of heat conduction is very slow. Some soups are not hot, but warm, and the effect of casserole in this respect far exceeds that of other pots. Casserole is a kind of edible vessel, which is made of porcelain clay at high temperature. Casserole cooking can also better protect phenolic compounds with health care functions in ingredients. Experts say that there are a large class of substances in food that have antioxidant and anti-aging health care effects, collectively referred to as phenolic substances. ?