Abstract: The present invention provides a cooking method, comprising the following steps: (1) feeding cooking ingredients into a barrel-shaped pot body; (2) controlling the pot body to rotate at a first rotating speed which is lower than a critical rotating speed and which enables cooking ingredients to, driven by the pot body, rotatingly ascend and then fall down; wherein the cooking ingredients are controlled to rotate, along with the pot body (3) controlling the pot body to rotate at a second rotating speed which is greater than or equal to a critical rotating speed, enabling cooking ingredients to attach to the pot body and rotate along with the pot body and then fall down. The cooking method of the present invention not only achieves rapid and uniform heating of cooking ingredients, but also effectively improves cooking productivity.