The casserole can transfer the external heat energy to the internal raw materials in a balanced and lasting way. The relatively balanced ambient temperature is conducive to the mutual penetration of water molecules and food. The longer the mutual penetration lasts, the more delicious ingredients spill out, the more fresh and mellow the soup will be, and the texture of the cooked food will be more crisp and rotten.

Due to the problems of production process and raw materials, traditional casseroles are not resistant to temperature changes, easy to crack, and cannot be dried. In view of this problem of traditional casserole, in the past ten years, after R&D and improvement, spodumene was added to the raw materials to create a high temperature resistant casserole, so that the casserole can withstand several hundred degrees of dry burning without cracking while maintaining its original advantages, greatly improving the practicability of the casserole.