The insulation principle of the simmering pot

1. The insulation principle of the simmering pot
1.1 Sealing insulation of the lid
The lid of the simmering pot is one of the key components of its insulation system. It is usually made of high-quality sealing materials and can fit tightly with the pot body. This design can effectively reduce the loss of heat through air convection and conduction. Experimental data show that a well-sealed lid can reduce the heat loss rate by about 70%, providing a relatively stable high-temperature environment for the food in the pot, thereby extending the stewing and insulation time of the food.

2. The insulation effect of the vacuum interlayer
2.1 Reduce heat transfer
The vacuum interlayer is one of the core structures of the simmering pot to achieve efficient insulation. Its principle is based on the physical mechanism of heat conduction: the transfer of heat requires a medium, and in a vacuum environment, due to the lack of gas molecules, heat conduction and convection are almost impossible. Experimental studies have shown that compared with ordinary double-layer metal structures, the heat loss rate of the simmering pot with a vacuum interlayer design can be reduced by about 90% under the same conditions. For example, under the condition of an initial temperature of 100℃, the temperature of an ordinary double-layer metal structure can may drop to about 60℃ within 1 hour, while the temperature of a vacuum interlayer simmering can only drop to about 85℃ in the same period of time. This significant insulation effect allows the heat in the can to remain at a high level for a long time, providing continuous high temperature conditions for the stewing of food and ensuring that the food can complete the cooking process at a relatively stable temperature.

3. Anti-radiation function of metal shell
3.1 Preventing heat loss
The metal shell of the simmering can plays a vital role in the insulation system, and its main function is to prevent heat from being lost through radiation. Metal materials have good reflective properties and can effectively reflect thermal radiation, thereby reducing heat dissipation. Experimental data show that the metal shell can reduce heat radiation loss by about 80%. For example, under the same environmental conditions, the heat loss rate of an insulated container without metal shell protection is about 3 times faster than that of a simmering can with a metal shell. This efficient anti-radiation design allows the simmering can to maintain a high temperature inside for a long time, providing a strong guarantee for the stewing and insulation of food.

4. Heat transfer and food stewing process

4.1 Boiling water provides heat

Boiling water is the key heat source for stewing food in a stewing pot. When boiling water is poured into the stewing pot, its temperature is usually around 100℃, which can provide a lot of heat for the food in the pot. Experimental data show that 1 liter of 100℃ boiling water contains about 420 kilojoules of heat. This heat is quickly transferred to the food in a short time, causing the temperature of the food to rise rapidly. For example, when stewing eggs, the heat of boiling water can make the temperature of the eggs reach above 60℃ within 10 minutes, thereby starting the cooking process such as protein denaturation. This high temperature environment can effectively activate the enzyme activity in the food, accelerate the chemical reaction of the food, and lay the foundation for the subsequent stewing process.

5. Usage and precautions

5.1 Food pretreatment

Food pretreatment is an important step in using a stewing pot, which can significantly affect the cooking effect and food quality. The following are some common food pretreatment methods and data support:
Cereals: Such as rice, millet, etc., need to be washed in advance to remove impurities and dust. Experiments show that washed rice has a higher degree of gelatinization and a softer taste when stewed. For example, the hardness of unwashed rice may reach 150 grams after stewing, while the hardness of washed rice can be reduced to about 100 grams, which is more suitable for consumption.
Beans: It is recommended to soak beans such as red beans and mung beans for 6 to 8 hours in advance. After soaking, the volume of beans expands, the texture becomes softer, and it is easier to stew. Data shows that after soaking mung beans for 3 hours, the cooked rate can reach more than 95%, while the cooked rate of unsoaked mung beans may be less than 60%.
Meat: Meat needs to be blanched in boiling water first to remove blood and impurities and reduce fishy smell. When the blanched meat is stewed, the protein structure is more stable and the taste is more tender. For example, after blanching pork for 4 hours, its protein denaturation is moderate and the taste score can reach 8 points (out of 10 points), while the taste score of unblanched pork may be only 6 points.

6. Advantages and limitations
6.1 Convenience and nutrient retention
As a convenient cooking tool in modern kitchens, the stew pot has significant convenience and certain nutrient retention ability.
Convenience
Easy operation: Using the stew pot does not require complicated cooking equipment and steps. Users only need to put the ingredients into the pot, add boiling water, and cover the lid to complete the preparation work before cooking. For example, when making oatmeal porridge, just pour oatmeal and boiling water into the stew pot, cover the lid and stew for 3~4 hours to get nutritious oatmeal porridge.
Save time: The cooking process of the stew pot does not require continuous heating. Users can prepare the ingredients in advance, put them in the stew pot, and use its heat preservation performance to get cooked food after several hours. This feature is particularly practical for office workers and busy housewives. For example, you can prepare the ingredients the night before and enjoy a hot breakfast the next morning.
Easy to carry: The stew pot is usually small in size and light in weight, making it easy to carry. It can provide people with a convenient cooking method to meet basic dietary needs in outdoor travel, camping and other occasions.
Nutritional retention
Reduce nutrient loss: The sealing and heat preservation properties of the stew pot can reduce the contact between food and the outside air during the cooking process, avoiding the oxidation of nutrients due to long-term exposure to the air. For example, the loss rate of easily oxidized nutrients such as vitamin C when cooked in a stew pot is about 30% lower than that of traditional cooking methods.
Gentle cooking: The cooking temperature of the stew pot is relatively low and stable, and it will not produce high temperatures like traditional cooking methods, thus avoiding the destruction of nutrients in food due to high temperatures. For example, when stewing vegetables, the stew pot can better retain the chlorophyll and vitamins in the vegetables.
Retain the original flavor of food: Due to the sealing of the stew pot, the food will not be disturbed by external odors during the cooking process, and its original flavor can be better retained. For example, when stewing seafood, its freshness can be well preserved.
Although the stew pot has many advantages, there are also some limitations in the use process, such as the diversity and safety of food, which need to be further explored.

7. Summary
As an emerging kitchen cooking tool, the stew pot has gradually gained popularity in modern life due to its unique heat preservation principle and convenient use. Its heat preservation principle is mainly achieved through the sealing and heat preservation of the lid, the heat insulation of the vacuum interlayer and the radiation protection function of the metal shell, which can effectively reduce heat loss and provide a continuous high temperature environment for stewing food. During use, the pretreatment of ingredients has an important impact on the cooking effect and food quality. For example, grains need to be washed, beans need to be soaked, and meat needs to be blanched. These treatment methods can significantly improve the taste and cookedness of food.
The use of the stew pot has significant convenience and a certain ability to retain nutrients. It is simple to operate, does not require complex equipment and steps, saves time, is suitable for the busy pace of modern life, and is easy to carry and suitable for a variety of occasions. In terms of nutrient retention, the sealing and heat preservation properties of the stew pot can reduce the oxidation loss of nutrients, avoid high temperature damage to nutrients, and better preserve the original flavor of food. However, the stew pot also has some limitations, such as limited food diversity, long-term storage of food may breed bacteria, and the cooking effect of some foods may not be as ideal as traditional cooking methods.

In summary, the stew pot is an efficient, convenient cooking tool with certain nutrient retention capabilities. It is suitable for use in specific scenarios, but during use, attention should be paid to the selection and processing of ingredients, as well as the safety of food, in order to give full play to its advantages and meet the needs of modern people for healthy and convenient diets.