Casserole detailed information daquan

Casserole 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.

Basic introduction Chinese name: casserole mbth: casserole? Material: Pot history made of clay and sand: Usage in Yao Di period: Cooking features: crisp meat, crisp fragrance, fat but not greasy taste: fresh and salty history, characteristics, precautions, maintenance skills, iron wire casserole, purchasing skills, historical traditional casserole is a kind of pottery. The invention of Tao is an epoch-making symbol in the development history of human society 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 findings show that as early as the Neolithic Age, people began to use sand-filled pottery (similar to the current casserole). Sand-mixed pottery is a common kind of pottery in Neolithic Age, mainly red pottery and gray pottery. After the improvement of past dynasties, sand pottery has evolved into the casserole we use now. The characteristic 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. The longer this mutual infiltration lasts, the more delicious ingredients will overflow, the fresher the soup will taste and the crisper the stewed food will taste. Casserole 1. Fast heat transfer, slow heat dissipation and strong heat preservation ability. Generally, after turning off the fire for 5 to 10 minutes, the food in the casserole can still keep close to boiling heat. 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. Precautions 1. Heat it gradually, don't burn it suddenly on the fire, so as not to burst. 2. After the dishes are cooked, when the casserole is away from the fire, frame the pot with sawdust, so that the heat can be evenly dissipated and cooled slowly to avoid cracking. You can also make an iron ring according to the size of the casserole. After the casserole is fired, put it on the iron ring, so that its bottom does not directly touch the ground, and naturally cool, which can make the casserole last longer. 3. Don't cook in a casserole. Usually use casserole to cook soup and vegetables, because the oil temperature of cooking is very high. After the oil in the pot is heated, it is suddenly put into cold dishes, and the pot is easy to explode. Therefore, when cooking, you should add water first and then move it to the fire. If the pot is boiled first and then drained, it is easy to explode. When using casserole to make soup and stew meat, you should first put water into the casserole, then put the casserole on the fire, first with slow fire, then with strong fire. 4. When putting the casserole from the top of the fire, put it on a dry wooden board or straw mat, and never put it on a ceramic tile or concrete floor. 5. Don't cook sticky food in casserole. 6. Don't dry burn it, and don't wash it with water when it is still very hot, which is easy to crack. 7. Don't wet the bottom of the pot. Try not to wet the bottom of the pot when washing, and pay attention to confirm whether the bottom of the pot is dry when getting angry. Wipe the water outside the casserole before each use. 8. Casseroles handed down from Chinese medicine should not be used for stews and soups. Similarly, casseroles used for stewing and stewing food should not be used for frying traditional Chinese medicine. Maintenance skills 1. The casserole just bought needs to be treated, such as boiling it with rice washing water to prevent it from bursting in use. 2. When using the casserole for the first time, you need to brush off many small sand grains on the inner wall of the casserole with a small brush to prevent the sand grains from falling into the food. The newly bought casserole often leaks water because there are many sand holes. When the new pot is used for the first time, it is best to make noodle soup or porridge. Don't brush the pan first after eating, put it on the fire, let the batter in the pan dry, plug the tiny sand holes on the wall of the pan, and then wash it. So that the casserole won't leak. 4. Don't quench when cooking. If water needs to be added, it should also be heated to avoid cold and hot shocks and reduce its service life. Handle with care, don't "hit hard", after all, it is a local product, and bumping will make it "fall to pieces". Casseroles are pottery products, which can keep the color, fragrance and taste of food well. Many people like to use it to make soup and stew. However, Zhang Kan, a senior engineer of the National Daily-use Ceramics Quality Inspection Center, believes that the casserole is easy to be damaged and even prone to accidents if used improperly. Therefore, when using casserole, we must pay attention to the following points:

First, the enamel of the casserole contains a small amount of lead, so it is best to soak and boil the newly bought casserole with 4% vinegar water first, which can remove most harmful substances. If the inner wall of the casserole is colored, it is not suitable for storing wine, vinegar, acidic drinks and food.

Second, before using the new casserole, it is best to boil it with rice washing water, so as to block the tiny holes in the casserole, prevent water seepage and prolong its service life. Dry the water outside the casserole before each use. If you find that there is little water when cooking, you should add some warm water in time. Never spill or boil the soup in the pot. Don't cook the casserole in an empty pot, and don't suddenly put the cold pot on a strong fire to avoid the casserole bursting.

Third, casserole is not suitable for stir-frying and cooking sticky food.

Fourthly, the temperature of using casserole is different from that of using other types of pots. Generally, the cooking time of iron pot is big fire-slow fire-big fire, while the cooking of casserole is slow fire first, then big fire, and after the soup is boiled, it is finally cooked with slow fire. After cooking, the casserole should be placed on a dry wooden board or straw mat, never on a ceramic tile or concrete floor, or the casserole will burst when it suddenly gets cold, which will easily burn people. Tie the casserole with iron wire Tie the casserole with iron wire is a traditional handicraft. This casserole is characterized by its use of wire and binding workers. Many earthenware pots with hoops on the market use very thin iron wires, which are not close to the pot body at all. In this case, not only the iron wire is easy to burn, but also hanging loosely can't protect the casserole. The earthenware casserole with hoop is made of strong thick iron wire, which is tied by an old master with many years of hoop experience. The unique hoop pot technology makes the iron wire close to the pot body. Therefore, compared with ordinary casseroles, the durability of well-tied casseroles has been significantly improved. Tips for choosing casserole stew has a unique flavor, and casserole soup does not change its original flavor, so casserole is a favorite daily consumer product for consumers. However, the enamel of casserole contains a small amount of lead, which is easy to dissolve when cooking acidic food, which is harmful to health, so it is best to choose a casserole with natural inner wall color. If the inner wall of the casserole is colored, it is not suitable for storing wine, vinegar, acidic drinks and food. The newly bought casserole can be soaked and boiled in 4% vinegar water first, which can remove most harmful substances. 1. Look at these pottery. The pottery used in a good casserole is very fine and the color is mostly white. The surface glaze is also of high quality, uniform brightness and good thermal conductivity. 2. Look at the structure. A good casserole has a reasonable structure, flat placement, round pot body, smooth inner wall, no cracks and no prominent sand particles. The lid of the pot cover is tight and cannot be changed. You can try to rotate it. If the pot cover clings to the pot body, there should be smooth friction when rotating. ① Look at the pot surface. The surface of the pot is smooth, but it is not required to be as smooth as a mirror. It is normal to have irregular shallow lines on the surface, but if the lines are too dense, they are defective. 2 check. "Small bumps" can be removed by grinding wheel, and "small pits" are of poor quality. Some pot sellers often fill their eyes with graphite, which is not easy to be found. It only takes a few brushes to expose them. ③ Check the bottom of the pot. The smaller the bottom of the pot, the faster the fire conduction, saving fuel and time. ④ Check the thickness. Pots are divided into thin ones and thick ones, and thin ones are better. 3. Listen to the sound-tap the pot with a lid or coin, which is crisp and bright. When identifying, turn the bottom of the pot upside down, put your finger against the center of the depression, and tap with a hard object. The louder the pot sounds, the greater the finger vibration, the better. 4. When buying, fill the casserole with enough water to check whether there is leakage. You can also tap the pot gently with your hand to see if the sound is crisp and lingering. If there is a hoarse voice, it means that the casserole is cracked. It's best not to buy it. 5. Buy casserole as needed. Generally speaking, you don't need a good casserole with pottery, you can buy a casserole with low price and no leakage. The pot for stewing food requires higher requirements, and it is best to choose a white casserole with good quality.