Casserole or stainless steel pot

Casserole or stainless steel pot

Casserole or stainless steel pot, the production of food can not do without a good pot, casserole is easy to break down the food molecules of nutrients into small molecules, so that it is easy to be digested by the human body. Different pots have different advantages and disadvantages, then casserole or stainless steel pot good

casserole or stainless steel pot good 1

a casserole

casserole one is a pot is thicker insulation is better, the other is a fire is more balanced, especially for stewed meat class is better.

Second, stainless steel pot

Stainless steel pot is much worse in this regard, not heat preservation, fire too quickly, the soup will soon be stewed dry, taste, although not much difference, but in the process of using the casserole is more balanced and stable.

Common material pots and pans advantages and disadvantages of analysis

1, iron pots and pans suitable for stir-frying avoid cooking soup

The World Health Organization experts recommend stir-frying with iron pots and pans, because iron pots and pans do not generally contain other chemicals, very few dissolved substances. Even if there are iron substances dissolved, it is good for the human body.

Nutrition experts pointed out that cooking with an iron pot is the most direct way to replenish iron. However, the iron pot is easy to rust, should not hold food overnight; also not suitable for cooking soup, otherwise the surface of the iron pot to protect its not rusting layer of cooking oil will disappear.

Expert advice: Brush iron pot should be less detergent, minor rust can be cleaned with vinegar. The new iron pot is best to use salt water bubble, and then rubbed with salad oil to remove the odor. You can also cut the ginger into pieces and wipe the pan after it is hot.

2, stainless steel pot suitable for porridge avoid acid and alkali

Iron pots are easy to rust, and stainless steel pots are beautiful and durable, so many people choose to practical stainless steel pots. In this regard, we should pay attention to, unqualified stainless steel pots and pans will be a potential safety hazard, unqualified stainless steel pots and pans are generally chromium exceeds the standard, hexavalent chromium is listed as one of the hazardous chemical substances, is internationally recognized as one of the carcinogenic metal substances.

Expert advice: stainless steel pots are not completely rust-free, if long-term contact with acid, alkali substances will also have a chemical reaction. Therefore, stainless steel pots are more suitable for porridge, should not be a long time to hold salt, soy sauce, vegetable soup, etc., and should not be washed with strong alkaline or strong oxidizing chemicals.

3, non-stick frying pan is suitable for light frying 忌 frying

Non-stick pan is easy to clean, but from a health point of view far less than the iron pot. Nutrition experts pointed out that the non-stick pan non-stick all lies in the bottom of the pan called "Teflon" coating, this coating if the dry burning or oil temperature reaches more than 300 ℃, it may be destroyed.

Expert advice: many dishes need to be fried, the boiling point of the oil is 320 ℃, which can easily lead to the decomposition of harmful components in the non-stick pan. So frying and deep-frying food should be avoided when using non-stick pans.

4, aluminum pan should not be fried with a metal shovel

Aluminum pan is characterized by excellent heat distribution, and the pan body is lighter. But improper use of aluminum will be a large number of dissolved, long-term food too much aluminum, will accelerate human aging.

Aluminum pans should not be used for high-temperature frying dishes, high temperature or metal shovels in the frying and aluminum pan collision, friction may make the aluminum components released.

In addition, aluminum pots can not be loaded with strong acid and alkali dishes, such as pickled food. Reminder: try not to use aluminum tableware. Aluminum tableware can not be used with iron tableware, the two chemical interaction will lead to more aluminum ions into the food.

5, glass pot suitable for boiling medicine soup 忌 fall touch

Currently on the market there is also a glass pot. Nutrition experts pointed out that the glass pot insulation effect is poor, fragile, mobile need to be extra careful to avoid impact with hard objects.

Expert advice: the use of glass pots simmering Chinese medicine or medicinal meals safer, because many herbs can not be used with a large number of copper ions of copper pots, can not use a large number of nickel-chromium ions of stainless steel pots, can not use a large number of glazed ceramic pots, can not be used with a large number of iron ions of iron pots, can not be used in a casserole dish, because the modern manufacture of casserole dish of crucibles, has been not to pay attention to the selection of materials, contains many harmful impurities, and the glass pot is relatively safe, and there is no need for the glass pot. Glass pots are relatively safe and odorless.

6, ceramic pots suitable for soup avoid acid food

Due to good air permeability, special materials, many people like to use ceramics, casserole, alabaster, etc. to make soup or tea. But because some of the beautiful coat of porcelain (glaze) contains lead, if the temperature is not enough to burn porcelain or glaze coating ingredients do not meet the standard, it may make the pot contains more lead, which in turn causes heavy metal poisoning.

Expert advice: pottery is not suitable for storing wine, vinegar and acidic drinks and food. Newly purchased casserole best first 4% vinegar water soak and boil. Selection of enamel tableware requires a smooth and flat surface, enamel uniformity, bright color.

What is the difference between casserole stew and stainless steel stew

1, security is different: casserole does not contain any elements harmful to the human body, frying and stewing on the food without any quality changes. The casserole is easy to decompose the food macromolecule nutrients into small molecules, so that it is easy to be digested and absorbed by the human body. Stainless steel pots and pans can not be long time to put salt, soy sauce, vinegar, vegetable soup, etc., because these foods contain a lot of electrolytes, if a long time into the stainless steel will be the same as other metals, and these electrolytes with electrochemical reactions, so that the toxic metal elements are dissolved out.

2, the taste is different: the chemical nature of the casserole is very stable, heat, heat dissipation uniformity, can be a long time to keep warm. Moisture evaporation in the soup is relatively small, so the flavor is better. Stainless steel stewing pot heating process temperature to be higher than the casserole, short time, fresh flavor and sweet amino acids and oligopeptides can not be very good meat released into the soup, the taste is relatively poor.

The traditional casserole is a kind of pottery. The invention of pottery is an epoch-making landmark in the history of human social development and the greatest invention of human development. Legend has it that Emperor Yao invented the casserole, which has a history of thousands of years. Archaeological discoveries show that people began to use sandwiched pottery (similar to casserole) as early as the Neolithic period. Sandwich pottery is a kind of pottery commonly made in the Neolithic period, mainly red and gray pottery. After generations of improvement, sandwiched pottery evolved into the casserole pots used today

casserole pots are good or stainless steel pots are good3

What is a good pot for stewing soup

Stainless steel pot

Stainless steel pots for soup are lighter, retaining the original flavor of the ingredients, and stainless steel pots have a larger capacity , resistant to cooking, stew soup will last longer.

Simmering pot

Simmering pot has the characteristics of safety, energy saving, environmental protection, in the process of simmering without bubbling and evaporation, to the maximum extent possible to retain the nutrition of the food, the taste of the rich, internal flavor of the ingredients into the taste.

Pressure cooker

Pressure cooker is a must-have for every household ` a pot, used to make soup is more good, cook things faster, less nutritional damage, suitable for texture toughness, not easy to cook soft raw materials.

Hazards of casserole stew

Although the casserole is used to stew, but the casserole stew has the following hazards:

1, casserole stew time is too long will make the protein degradation of meat and plants, the loss of nutrients is more, which affects the texture of the meat, tastes a little flaky, no toughness.

2, casserole is a better sealing cooking tools, in the stew meat, such as: lamb, dog meat and other flavors of the larger food, will make it difficult to discharge the flavor of the meat, thus affecting the flavor of the food.

Can you stew with an iron pot

Yes.

Iron pot as a traditional cooking food utensils, and there is no toxic ingredients, in the frying is also more difficult to have dissolved out of the stream, under normal circumstances, clean iron pot can be used for stew, and iron pot with high temperature resistance, fast heat conduction and uniformity of the characteristics of the stew out of the soup rich in flavor, rich in taste, but need to pay attention to the surface of the iron pot if the surface of the rust is obvious, broken traces of should not be used, so as not to affect their health. It's also a good idea to use the same type of technology that you're using for your own health.

Iron pot how to stew soup

Iron pot can be stewed fish soup, pork chop soup, etc., the following is the iron pot stewed pork chop corn practice:

1, will be the iron pot with a brush brush, hot water rinse clean.

2, prepared ribs, cleaned of blood, chopped into small pieces, corn cut into pieces, ginger slices spare.

3, ribs, corn, ginger into the pot, add the right amount of water did not exceed the ingredients

4, high fire boil, add salt, cooking wine, monosodium glutamate and other seasonings, simmer 40-60 minutes.

5, and finally sprinkled with chopped green onions, served can be eaten.