What is the difference between a casserole and a clay pot

Question 1: What is the difference between casserole and porcelain pots Casserole combines clay and sand fired pots, and add a layer of glaze, smooth and modern appearance, bright and hygienic, generally used for the production of soups and dishes, casserole pores are smaller, less resistant to high temperatures, the pot mouth is large, and heat dissipation is also fast. Directly with medium and small fire heating and cooking method, there are also steamed, stewed in water and other heating methods. In the north, it is called soup, and in the south, it is called casserole. Now Japan, but the popular use of casserole to do a variety of dishes, a new generation of casserole can not only steam, cook and fry, and can even be used to bake pizza.

Porcelain pots and pans heating temperature rises slowly, so that the food is uniformly and fully heated, cooked out of the more glossy; heat preservation and can be smothered.

Tile pots are made entirely of clay pots and pans, feel the rough texture, the shape is also more awkward, Hong Kong, Macao, Guangdong, commonly used, the general tiles can be stewed, boiled, stewed, tiles pots and pans, larger pores, heat resistance, coupled with the pot mouth is small, slow heat dissipation, stewed for a shorter period of time. To pay attention to the application of fire, the fire should not be too fierce, in order to prevent the rupture of the pot. Cooked soup less, strong flavor.

Question 2: What is the difference between casserole, clay pot, porcelain pot, and tile pot (tile pot), and what is the difference between each? Casserole combines clay and sand fired pots and add a layer of glaze, smooth and modern appearance, bright and hygienic, generally used for the production of soup dishes, casserole pores smaller, less resistant to high temperatures, the pot mouth is large, heat dissipation is also fast. Directly with medium and low heat heating maturity method, there are also steamed, stewed in water and other heating methods. In the north, it is often used to make soup, and in the south, it is called casserole. Now Japan, but the popular use of casserole to do a variety of dishes, a new generation of casserole not only can be steamed, boiled and fried, and can even be used to bake pizza. ceramic pots is to have the function of gathering heat (the most suitable for smothering food) and the characteristics of uniform heating. Fast heat transfer, heat conduction effect is good, plus the pot itself can absorb the sauce, so as long as the ingredients themselves in the right proportion, you can have good results. Porcelain pots heat up slower, so that the food is evenly and fully heated, cooked out of the more glossy; heat preservation and can be smothered. Tile pot is made entirely of clay pots and pans, feel the rough texture, shape is also more awkward, Hong Kong, Macao, Guangdong, commonly used, the general tile pots can be stewed, boiled, stewed, tile pots and pans, larger pores, high temperature, coupled with the pot mouth is small, slow heat dissipation, simmering time is shorter. To pay attention to the application of fire, the fire should not be too fierce, in order to prevent the rupture of the pot. Cooked soup less, strong flavor. Difference between pottery and porcelain raw material soil composition Containing more miscellaneous metals Containing more silica raw material soil color Partial soil yellow gray-black color after firing billet color billet earth yellow, plain white, bright water absorption high and low permeability high and low transparency opaque Transparent transparent Knocking sound turbid sound crisp

Question 3: What is the difference between the casserole, casserole, ceramic pots Sand, sand General, is the same, the material is clay, fragile; ceramics casserole material is ceramic, relatively durable. \x0d a kind of casserole by the metal pot body and ceramic lining, ceramic lining evenly distributed in the inner wall of the metal pot body, and the metal pot body as a whole, in the distribution of the inner wall of the metal pot body has a conical protruding in order to enhance the strength of the connection between the metal pot body and the ceramic lining. As the casserole adopts the ceramic and metal double-layer combination structure, to solve the traditional casserole there is uneven heat transfer, easy to crack and breakage and other aspects of the problem

Problem four: the difference between ceramic pots and casseroles Which one is better Casserole combines clay and sand fired pots and add a layer of glaze, smooth and modern appearance, bright and hygienic, generally used in the production of soups and dishes, casserole pore is smaller, less resistant to high temperature, the pot mouth is large, heat dissipation is also fast. The mouth of the pot is large and dissipates heat quickly. Directly with medium and low heat heating maturity method, there are also steamed, stewed in water and other heating methods. In the north, it is often used to make soup, and in the south, it is called pot. Now Japan, but the popularity of casserole to do a variety of dishes, a new generation of casserole not only can be steamed, boiled and fried, and can even be used to bake pizza.

Pottery pot is a poly heat function (best suited for smothering food) and the characteristics of uniform heating. The heat transfer is fast, the thermal conductivity is good, and the pot itself can absorb the sauce, so as long as the ingredients themselves are in the right proportion, you can have good results.

Porcelain pots heat up slower, so that the food is evenly and fully heated, and the cooking is more shiny; insulation and can be smothered.

Question 5: What is the difference between ceramic frying pan and casserole? The difference between ceramic pots and casseroles:

Casserole combines clay and sand fired pots and add a layer of glaze, smooth and modern appearance, bright and hygienic, generally used for the production of soup dishes, casserole pores are smaller, less resistant to high temperatures, the pot mouth is large, and heat dissipation is also fast. Directly with medium and low heat heating maturity method, there are also steamed, stewed in water and other heating methods. In the north, it is often used to make soup, and in the south, it is called casserole. Now Japan, but the popular use of casserole to do a variety of dishes, a new generation of casserole can not only steam cooking fried, and can even be used to bake pizza.

Ceramic pot heating temperature rises slowly, so that the food is uniformly and fully heated, cooked out of the more glossy; heat preservation and can be smothered.

Soup to choose the delicate texture of the casserole is appropriate, low-quality casserole enamel contains a small amount of lead, cooking acidic food is easy to dissolve out, harmful to health. Ceramic pots with white interior walls work well. The advantage of the casserole is that it requires a small fire and slow work, insulation and good, do out of the soup delicious.

Disadvantages of ceramic pots and casseroles:

Porcelain pots used to be recognized as non-toxic tableware, but in recent years there have been reports of poisoning from use. According to experts, the beautiful coat (glaze) of some porcelain tableware contains lead, and if the porcelain is not fired at a high enough temperature or if the glaze-coating ingredients are not up to standard, the pots may contain higher levels of lead. When food comes into contact with the pot, the lead may spill over the surface of the glaze and mix into the food. State quality inspection departments in the sampling also found that some ceramic pots and pans products lead, cadmium dissolved in excess of the standard. Lead, cadmium dissolution refers to the product in the food, especially acidic food, long-term use of lead, cadmium dissolution exceeds the standard of the product, will cause heavy metal poisoning, a serious impact on health, the national mandatory standards for lead, cadmium dissolution and other indicators affecting human health are strictly limited.

Casserole enamel contains a small amount of lead, so the new casserole, it is best to first soak in 4% vinegar water boiling, which can remove most of the harmful substances. The inner wall of casserole with color, should not store wine, vinegar and acidic drinks and food. Enamel tableware coated in enamel products is actually a layer of enamel, containing aluminum silicate a class of substances, if there is a break, it will be transferred to the food. Selection of enamel tableware requires a smooth and flat surface, enamel uniformity, bright color.

Summary: The above is the difference between ceramic pots and casseroles, I hope that the content of this article to understand and recognize the difference between ceramic pots and casseroles can help, these two pots and pans are used to make soup good cookware, but poor quality products will be harmful to our bodies.

Question 6: What is the difference between a casserole and an iron pot stainless steel pot Casserole A casserole is a pot made of sandy pottery, sometimes partially glazed.

Recipes that rely on casseroles include casserole chicken, casserole tofu, and casserole fish head.

Features

Strong insulation.

The porous texture adsorbs and releases food flavors in small amounts.

It needs to be treated (e.g. boiled with rice-washing water) when it is freshly bought so that it does not break easily.

It is not resistant to temperature changes and is mainly used for slow cooking over low heat.

Iron pots and pans The main varieties of iron pots and pans are Indian pots and pans, ear pots and pans, frying pans, pancake pans and so on.

The main component is iron, but also contains a small amount of sulfur, phosphorus, manganese, silicon, carbon and so on. Iron pots have raw iron pots and cooked iron pots. Pig iron pot is the choice of gray iron melting with model casting made. Cooked iron pot is made of black iron forging or hand pounding, with a thin pot billet, fast heat transfer performance.

Cooking with an iron skillet can increase the body's iron intake, because the amount of iron in the food cooked in an iron skillet increases. This may be due to the shedding of tiny iron filings and the leaching of iron. Thus, for the prevention of iron deficiency anemia, cooking meals in iron pots may be beneficial.

Iron pot: the safest pot available

Recently, experts from the World Health Organization have begun to recommend the use of iron pots and pans, which are our traditional kitchen utensils, generally free of other chemicals, and do not oxidize. In the frying and cooking process, the iron pot will not have dissolved substances, there is no shedding problem, even if there is iron substances dissolved, the human body absorption is also beneficial. WHO experts even believe that cooking with an iron pot is the most direct method of iron.

Reminder: Iron pots are prone to rust, and should not hold food overnight. At the same time, try not to use the iron pot to cook soup, so as to avoid the surface of the iron pot to protect its not rust oil layer disappear. Brush pot should also minimize the use of detergent, and then try to wipe the pot of water. If there is a slight rust, can be cleaned with vinegar.

So from the health point of view: non-stick pan is really not as healthy as iron pot.

Stainless steel pots and pans

(1) Features

Stainless steel pots and pans are beautiful in appearance and structure, and at the same time have the advantages of durability, corrosion resistance, rust resistance, easy processing, no deformation, and so on, which is the mainstream product in the cookware market. However, stainless steel cookware is not uniform heat conduction, so many brands of stainless steel pots and pans use a three-layer composite bottom structure, and some brands also use a through-body three-layer composite structure. Three-layer composite structure is generally two layers of stainless steel sandwich a layer of aluminum, with high-tech technology in a single molding, so that the pots and pans are heated evenly, fast heat conduction, will not burn the food due to the high temperature of a single point in the pot, but also not easy to produce fumes, generally has a frying, stir-frying, baking, stewing and other functions. The use of three-layer composite structure of pots and pans can fully maintain the nutrients of food, but also maximize the maintenance of the housewife's health.

Stainless steel pots and pans should not be used for a long time to hold salt, soy sauce, vinegar, vegetable soup, etc., because these foods contain many electrolytes, and if they are held for a long time, the stainless steel will be the same as other metals, and these electrolytes will react electrochemically to make the toxic metal elements be dissolved out.

Can not use stainless steel pot pot Chinese medicine, because Chinese medicine contains a variety of alkaloids, organic acids and other ingredients, especially in the heating conditions, it is difficult to avoid not to have a chemical reaction, and make the drug ineffective, and even generate some more toxic complexes.

Can not be washed with strong alkaline or strong oxidizing chemicals such as soda, bleach, sodium hypochlorite and so on. Because these substances are strong electrolytes, the same will be electrochemical reaction with stainless steel.

Question 7: What is the difference between a casserole, casserole, ceramic casserole? Sand, sand universal, is the same, the material is clay, fragile; ceramic casserole material is ceramic, relatively durable. A type of casserole consisting of a metal pot body and a ceramic liner, the ceramic liner is uniformly distributed on the inner wall of the metal pot body, which is connected to the metal pot body as an integrated unit, and there are conical protrusions distributed on the inner wall of the metal pot body to enhance the connection strength between the metal pot body and the ceramic liner. As the casserole adopts the ceramic and metal double combination structure, to solve the traditional casserole there is uneven heat transfer, easy to crack and breakage and other aspects of the problem

Problem 8: boiling Chinese medicine pot, ceramic and casserole what is the difference. I bought a pot of boiling Chinese medicine

Generally used casserole

The biggest difference between casserole and ceramic pots

is that the Chinese medicine can seep into the casserole

Ceramic pots are glazed, the Chinese medicine can not seep in

The ceramic pots are not glazed, the Chinese medicine can not seep in

The ceramic pots can not seep into the ceramic pots.