What are the advantages of casserole cooking?

1. One of the advantages of casserole is its uniform heat dissipation and long heat preservation time, which is suitable for older foods that need to be simmered with slow fire, braised and stewed with low fire. Because casseroles are easy to decompose macromolecular nutrients in food into small molecules, such as protein into amino acids, fat into fatty acids, and carbohydrates into dextrin, which are easily digested and absorbed by human body.

Second, when stewing foods with high dietary fiber content, such as beans, casserole can fully soften the ingredients, making them easier to digest without irritating the stomach.

Third, casserole cooking can also better care for functional phenols in ingredients. Casserole cooking can better care for the original brilliance of ingredients. This is why it is better to cook mung bean soup in casserole than in iron pot. And this is the performance that casserole mung bean soup can preserve more ingredients.