Casserole Notes

1. Heat gradually, do not heat it suddenly on a high fire to avoid expansion and cracking.
2. After cooking the food, when the casserole is off the fire, use wood chips to prop up the pot to evenly dissipate heat and cool it slowly to avoid shrinkage and cracking. You can also make an iron ring according to the size of the casserole. When the casserole is off the fire, put it on the iron ring so that its bottom does not directly touch the ground. It will cool down naturally in the air, which can make the casserole last longer.
3. Don't use casseroles for cooking. Generally, casseroles are used to make soups and stew dishes. Because the oil temperature for cooking is very high, when the oil in the pot is heated, suddenly put in cold dishes, the pot is easy to explode. Therefore, when cooking, you should also add water before moving it to the fire. If you boil the pot first and then add water, it is also easy to cause the pot to explode. When using a casserole to make soup or stew meat, you should first put water in the casserole, then put the casserole on the fire, first use a slow fire, then a high fire.
4. When taking the casserole off the fire, place it on a dry wooden board or straw mat, and do not place it on a tile or cement floor.
5. Do not use a casserole to cook sticky paste foods.
6. Do not dry-cook or wash with water when it is still hot, as this will easily cause it to crack.
7. Do not wet the bottom of the pot. Try not to wet the bottom of the pot when washing it, and make sure the bottom of the pot is dry when it is on the fire. Wipe the water outside the casserole before each use.
8. Clay pots that have been used to cook Chinese medicine should not be used for stewing or boiling soup. Similarly, casseroles used for stewing or boiling food should not be used to fry Chinese medicine.