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)

Boil the meat and sprinkle with salt

There is also a method of not adding salt at all until the dish is cooked and sprinkled with salt when serving. This is a relatively new culinary technique that uses salt effectively as a flavor accent.

For the salt to be sprinkled on the grilled meat, a crystallized salt such as Fleur de Sel from Guerande in France is suitable. Because the particles are large, you can enjoy the crunchy texture, and the texture when chewing is impressive.

The point here is the shape of the salt crystals.
The rapid evaporation that occurs during manufacturing processes such as table salt produces uniform, small grains. (The faster the crystal growth rate, the smaller the crystal size.) So it takes longer to melt on your tongue.

Sea salt crystals, on the other hand, melt faster on the tongue because of their complex shape (flaky, pyramidal, irregular, jagged pieces) and large surface area.
In other words, it has a strong salty taste.