Aluminum pots for boiled foods, clay pots for porridge

Pots for boiling must have good heat conductivity, allowing heat to spread throughout the pot in a short period of time, while pots for porridge must have uniform heating and heat retention.

For boiling, it is preferable to use an aluminum pot with good heat conductivity so that when the temperature drops due to heating the pot or adding cold ingredients, the pot will immediately warm up and start boiling again.

On the other hand, rice porridge does not require a sudden rise in temperature; instead, it is necessary to maintain the temperature once it reaches a certain temperature.
Earthenware pots have lower thermal conductivity than aluminum pots, and are thicker and have a larger heat capacity, so once heated, they don't cool down easily.

Thermal conductivity (W/m・k)