Share the Difference Between Cast Iron Pot and Casserole
As a Cast Iron Cookware Manufacturers China, share with you. In addition to the styles we often use, cast iron pans also have several pan styles, which are very suitable for frying steaks.
Uncoated Thick Cast Iron Milk Pot
Cast iron pot and casserole have different heat preservation methods. The internal content of the casserole is evacuated, and the thermal conductivity is poor. It is insulated by isolating heat. The cast iron pot itself is made of iron, which can store a large amount of heat. After the fire is turned off, it still provides a steady flow of heat for the dishes, while ensuring that no heat is lost.
The cast iron pan has fast heat conduction, uniform heating, and good heat preservation. Although the preheating is slower than the ordinary pot, after the preheating, it can maintain a stable temperature and maintain this state with a very low fire. After the fire is turned off, the pot can be kept warm for a long time.
The pot body is thick and the sealing performance is good. The average thickness of the wall of the glazed pot is 3.7 mm, and the bottom of the pot is 0.5 mm. Because of this, the water vapor generated when cooking food circulates in the pot and has a better locking effect. The temperature of boiling water can exceed 100°C, while the temperature of the first stage of the pressure cooker is about 108°C. Therefore, it can be regarded as a small pressure cooker.
The cooked food is delicious and nutritious. The enamel pot is especially suitable for long-term stewing of dishes, rich in nutrition and endless aftertaste. It can also be fried, and can even be used in the oven to cook various Chinese and Western dishes such as grilling and salting. Recommended recipes for cast iron pots: various soups, paella, risotto, cheese fondue, bibimbap, frying pan style cast iron pots are also very useful.
Let’s talk about the casserole. The main material of the casserole is pottery. This is reflected in the fact that it cannot be dry-fired, cannot accept rapid changes in temperature, and is easy to crack. The enamel contains a small amount of lead. Soak in vinegar, and then boil it with rice water to fill the pores. Of course, the cast iron pot also has pores on the surface, which is why it needs oiling and maintenance.
The cast iron pot can evenly and persistently transport the external heat to the internal raw materials, and the environmental temperature is relatively balanced, which is conducive to the mutual penetration of water molecules and food, and maximizes the release of the flavor of the food. This makes it particularly suitable for cooking soup, making claypot rice and other dishes that need to be stewed over a low fire. The casserole cannot be fried, but the cast iron pan can. There is no difference between these two kinds of pots, because they are used in different scenarios, so you can buy them on demand.
Our company also has Uncoated Thick Cast Iron Milk Pot on sale, welcome to contact us.