The cooking effects were investigated by comparing the advanced ceramics test pan and an aluminum pan. Also, thermal histories, changes in the physical properties and seasoning evaluations after heating foods cooked by boiling and simmering were investigated using foods having different main ingredients (radishes, potatoes, fish and eggs). As a result, it was recognized that, with simmering fully to their core and shortening their heating time, starchy foods like potatoes and fibrous radishes could hold their shapes without collapsing due to the heat retaining effect of the advanced Ceramic...
