1. Clay pot cooking is easy for the human body to digest and absorb. The biggest advantage of clay pot is that it heats and dissipates heat evenly, and can keep warm for a long time. It is suitable for foods that need to be simmered, stewed, and stewed with a low fire, and have a relatively old texture. Because clay pots can easily decompose macromolecular nutrients in food into small molecules, such as decomposing proteins into amino acids, fats into fatty acids, and carbohydrates into dextrins, making them easy for the human body to digest and absorb.
2. The speed of heat conduction is slow. Some soups are not meant to be drunk hot, but warm, and clay pots are far more effective in this regard than other pots. Clay pots are eating utensils, made of porcelain clay fired at high temperatures.
3. Clay pot cooking can also better protect the phenolic substances in the ingredients that have health functions. Experts say that there is a large class of substances in food that have antioxidant, anti-aging and health effects, collectively referred to as phenolic substances. It is easy to taste and has good internal circulation, soups, stews and stews. For example, meat is easy to be rotten, while tofu and the like are easy to taste.