Where did the casserole come from?

The traditional casserole is a kind of pottery. The invention of Tao is an epoch-making symbol in the development history of human society and the greatest invention of human development. According to legend, Yao Di invented the casserole, which has a history of thousands of years.

Archaeological findings show that as early as the Neolithic Age, people began to use pottery with sand (similar to the current casserole). Sand-mixed pottery is a common pottery made in Neolithic Age, mainly red pottery and gray pottery. After the improvement of past dynasties, the pottery with sand has evolved into the casserole we use now.

Casseroles can transfer external heat energy to internal raw materials in a balanced and lasting way. A relatively balanced ambient temperature is conducive to the mutual penetration of water molecules and food. The longer this mutual penetration lasts, the more delicious ingredients there are, and the more delicious the soup tastes.

Extended data

First, the benefits of casserole

1, casserole cooking is easy for human digestion and absorption. The biggest advantage of casserole is its uniform heat dissipation and long heat preservation time, which is suitable for older foods that need to be simmered, braised and stewed with small fire. Because casseroles are easy to decompose macromolecular nutrients in food into small molecules, such as protein into amino acids, fat into fatty acids, and carbohydrates into dextrin, which are easily digested and absorbed by the human body.

2, the speed of heat conduction is slow, some soups are not hot, but warm, and the effect of casserole in this respect far exceeds that of other pots. Casserole is a kind of edible vessel, which is made of porcelain clay at high temperature.

3. Casserole cooking can also better protect phenolic substances with health care functions in ingredients. Experts say that there are a large class of substances in food that have antioxidant and anti-aging health care effects, collectively referred to as phenols. Easy to taste and good internal circulation, making soup, cooking soup and stewing soup. For example, meat is easy to rot and tofu is easy to taste.

Second, matters needing attention

1. When the newly bought casserole is used for the first time, it is best to cook porridge or use it to cook concentrated rice washing water to block the tiny pores of the casserole and prevent water seepage.

2, the enamel of the casserole contains a small amount of lead, so it is best to soak it in 4% vinegar water and boil it first, so that most harmful substances can be removed. The inner wall of the casserole is colored, so it is not suitable for storing wine, vinegar, acidic drinks and food. Enamel tableware coated on the outer layer of enamel products is actually a layer of enamel, which contains aluminum silicate and other substances. If it is damaged, it will be transferred to food.

3. When cooking soup and stew with casserole, you should first put water into the casserole, then put the casserole on the fire, first with slow fire, then with strong fire. When placing the casserole from the top of the fire, be sure to put it on a dry wooden board or straw mat, and never put it on a tile or cement floor.

Baidu encyclopedia-casserole

People's Daily Online-What are the advantages of cooking in a casserole?