Cookware Shop - Vacuum Pot

They come with two parts, namely the outer and inner pots.

Firstly bring soup ingredients and water to the boil over heat with the stainless steel inner pot. Then place the whole pot of soup into the outer pot instantly after removing heat and when the soup is still in the boiling state.

Lastly cover the lid of the outer pot. Since there is a layer between the outer and inner pots, it avoids the heat of the inner pot contact with the air outside the outer pot. This makes the soup at the boiling state without any fuel or electricity and saves energy. Vacuum pots are fit for long-boiled soups.

Note that the soup inside vacuum pots would not be evaporated away. So if you prefer a richer taste of soup, cook the soup over heat for a while right before serving.

Cookware Shop - Clay Pots

Soups made from them reserve the original taste and flavor. Made from clay and burned over high heat, clay pots have high heat resistance and you can always place them over medium-low heat for a long period of time. They also have good aeration but low heat radiation and thus fit for cooking long-boiled soups and stewed soups.

Preparation

Rub a layer of oil at the outside of the clay pot and pour in water until 80% filled before use. Set it aside for a night and bring to the boil over low heat. Set aside to let cool, and remove the water. Then the pot is ready for normal use. This way prevents the clay pot from breaking easily. Or you can soak the clay pot in water from rinsing rice for 1 ~ 2 Days to let the water blocks any small holes or cracks at the outside surface of the pot. it also makes the pot more durable. Always cook from cold water and add in hot water when the inside of the pot is hot so as to avoid the pot cracked due to large temperature difference.