What is a casserole?
Casserole is a kind of cooking utensils. Traditional casserole is a ceramic product made of quartz, feldspar, clay and other raw materials that are not easy to transfer heat. It is fired at high temperature and has the characteristics of ventilation, adsorption, uniform heat transfer, and slow heat dissipation. Relying on casserole recipes include casserole chicken, casserole tofu, casserole fish head and so on.
Due to problems in the production process and raw materials, the traditional casserole is not resistant to temperature changes, is easy to burst, and cannot be dried. In response to this problem of traditional casserole, after nearly ten years of research and development, spodumene was added to the raw material to create a high-temperature casserole, so that the casserole can withstand hundreds of degrees of high temperature dry burning while maintaining its original advantages. Without cracking, the practicability of the casserole is greatly improved.
Features of casserole:
The casserole can transfer external heat energy to the internal raw materials in a balanced and long-lasting manner. The relatively balanced environmental temperature is beneficial to the interaction between water molecules and food.
Penetration, the longer this mutual penetration time is maintained, and the more delicious ingredients overflow, the more mellow and mellow the taste of the simmered soup, and the crisper the texture of the simmered food.
Best selling Points for A casserole:
1. The heat transfer is fast, the heat dissipation is slow, and the heat preservation ability is strong. Generally, the food in the casserole can maintain close to boiling heat after 5 to 10 minutes after the fire is turned off.
2. The casserole can transfer external heat energy to the internal raw materials in a balanced and long-lasting manner. The relatively balanced environment temperature is conducive to the mutual penetration of water molecules and food, and can release the food taste to the maximum extent.
3. Suitable for low heat and slow boil.