I would like to ask: Why use the traditional pot to cook the best? Rather than stainless steel, aluminum, or other metal materials?
Warm heat transfer slow, but good insulation. Can test, turn off the fire, the pot of water can roll a few minutes; and the other, immediately calm down.
In the case of a large number of precipitates at high temperatures and no physical or chemical reactions with the material of the food, the metalware is different, and the aluminum is a very lively metal. , Easy to react with all kinds of elements, although the iron is poor but not as burned utensils, metal category is also a 304 stainless steel products, a rough understanding: ancestors experience is summarized after thousands of years, there will be Reason, contemporary technology is advanced, but there are still many shortcomings, their own need to choose.
The second floor of the argument is correct. I would like to add: . casserole (tile pot) is not and food reaction. In fact the casserole clay composition is very complex, the last is not burst the United States purple casserole is potassium permanganate (also includes ferric oxide, nickel oxide, manganese dioxide and other stains) dyed purple? Potassium permanganate is a very strong oxidizing agent in acidic environments. According to the 2004 sampling, there are 2 into the ceramic equipment there is the problem of excessive lead. . casserole heat slowly, so the soup is not easy to stew dry - ancient are firewood stove, it is difficult and the gas stove top lazy dry Lennon Dangchuan Shichuan gradually control the size of the fire, so the soup must use the heat of the pot slowly. If the wok in the fire 20 minutes under the soup on the dry, how can enough time to burn it? In addition, casserole thermal slow, resulting in the bottom of the casserole is not easy to have high temperature, meat in the bottom of the pot is not easy to coke bad soup asked. This is the reason why the traditional cooking process must be used in the casserole. . fried Chinese medicine or need to use casserole. This is because many active ingredients in traditional Chinese medicine, such as tannic acid, alkaloids and so on. Tannic acid and metal chemical reaction, into tannic acid copper, tannic acid and the like, it will not react with the alkaloids to produce water-soluble drug ingredients, which will invalidate traditional Chinese medicine. This must be emphasized. But the soup does not need to deliberately keep tannic acid and alkaloids, there is no such problem.
