The surface of the coating can release the far-red line effect (not only has a sterilization effect, but also can effectively and quickly radiate to the deep interior of the food, making both the surface and the deep interior of the food heated simultaneously, preventing the nutrients of the food from being lost during the cooking process), rapidly heating while preserving the original vitamin elements of the food. On the contrary, the heating of food in ordinary cookware is deep on the surface of the food (stepwise heating), and as a result, some nutrients that should not be lost will be lost during the heating process.