|Product name||Sauce Pan|
|Material||Metal, Cast Iron/Other|
|Color||As picture or other|
|Payment||Paypal Western Union Bank/TT|
|Usage||Home / Kitchen|
|Sample||Custom sample and stock sample|
|Order lead time||10~20days|
Types and characteristics of sauce pan
If you want to cook a pot of delicious soup, you need a good sauce pan. Before buying a sauce pan, you need to learn more about the material and purpose of the sauce pan. Then, what are the materials of the sauce pan? What material is good for the sauce pan? The following will give you answers one by one for your reference.
1. Stainless steel sauce pan: Stainless steel pot can also be used to make soup. It is characterized by large capacity and boiling resistance. It can be used to cook chicken soup, rib soup and other soups that need to be boiled for a long time. The soup cooked in this pot is relatively light, unlike the soup cooked in a casserole, which has an original taste. . It is not advisable to use a stainless steel pot to boil some soups with Chinese medicinal materials, because Chinese medicine contains a lot of alkaloids, which will chemically react with stainless steel during heating, which will affect the medicinal effect of the soup.
2. High-pressure sauce pan: The high-pressure sauce pan can quickly cook the soup in the shortest time, but the nutrition is not destroyed, that is, it saves fire and electricity. It is suitable for cooking materials with tough texture and not easy to boil soft. However, the food put in the pressure sauce pan should not exceed the maximum water level in the pot, so as to avoid insufficient internal pressure and the food cannot be cooked quickly.
3, casserole sauce pan: use the casserole to boil the soup to keep the original flavor. The casserole can withstand high temperatures and can withstand a long time of stewing. The casserole can make the soup rich and delicious without losing the original nutrients, but it has poor thermal conductivity and is easy to crack. The new casserole is best not to be used directly, it can only be used after some treatment.
4. Braised sauce pan: This kind of pot is suitable for boiling pork, beef, chicken soups with more fiber, or hard cereal soups such as beans and brown rice. The biggest feature of the braising pot is that the raw materials are put into the inner pot to boil, and then put in the outer pot, let stand for 1 to 2 hours, so that the raw materials are gradually cooked. It can save gas and retain the nutrients in the food. When cooking with a simmering pot, the food should not be too little, preferably full.
5. Crock pot: It is best to simmer in an aged crock pot to make fresh soup. The earthen jar is made by high-temperature firing of clay made of quartz, feldspar, clay and other raw materials that are not easy to transfer heat. Its air permeability and adsorption are good, and it also has the characteristics of uniform heat transfer and slow heat dissipation. When simmering fresh soup, the crock can transfer the external heat energy to the internal raw materials in a balanced and long-lasting manner. It is conducive to the mutual penetration of water molecules and food to the balanced environment temperature. The longer this mutual penetration time is maintained, the freshness The more aroma ingredients overflow, the more mellow the taste of the simmered soup, and the crisper the texture of the simmered food.