Characteristics Of Casserole

The casserole can transfer external heat energy to the internal raw materials in a balanced and lasting manner. The relatively balanced ambient temperature is conducive to the mutual penetration of water molecules and food. The longer this mutual penetration lasts, the more fresh and fragrant ingredients overflow, the fresher the taste of the stewed soup, and the crispier the texture of the stewed food.
1. Fast heat transfer, slow heat dissipation, strong heat preservation ability. Generally, the food in the casserole can maintain a near-boiling heat 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 lasting manner. The relatively balanced ambient temperature is conducive to the mutual penetration of water molecules and food, and can maximize the release of food flavor.
3. Suitable for slow cooking over low heat.