Why do many restaurant chefs use iron pots with ears instead of a single horse spoon?

For every chef, the pot is the closest partner, the breadwinner and the closest comrade-in-arms. Why do many restaurant chefs use iron pots with both ears instead of a single spoon? In fact, the reason is very simple. Do you know why?

One-handed wok mainly relies on the strength of wrist and arm to cook and stir fry. Don't underestimate this move Without real kung fu at the end of the day, I can't lift my arm, which is tiring. The double-ear wok used by the chef relies on the thumb, forefinger and middle finger to stir fry, so the loss of the chef's wrist is relatively small. Moreover, the weight of the double-ear iron pot is lighter and easier to control, and it is easier to stir-fry and turn over vegetables than a single horse spoon. Another point is that the capacity of a double-ear iron pot is several times that of a single horse spoon. Moreover, the heat transfer in the iron pot is fast and uniform, and several dishes can be fried at a time, which is of course more practical for restaurants.

It is also very convenient to dress in a double-ear iron pot, and a large number of braised stews are also fried in advance, which Ma Shao said is not available. When cooking, you often see the chef. He has a classic action, that is, when cooking with a two-eared wok, the chef can take one in his hand, and then hook one with a spoon and put it in, which is simpler and more convenient, more efficient and labor-saving than a one-eared horse spoon.

Binaural wok is also easy to master the balance. For example, if you burn a lot of water or add a lot of oil to the wok, the balance may not be easy to master with a single-ear wok, but it will be better and more convenient to cook with a double-ear wok.

Double-ear wok is made of wrought iron repeatedly. It has the characteristics of heat transfer block, easy cleaning, flexible operation, moderate weight and easy convergence. No need to clean when using, saving energy. With so many advantages, it is no wonder that chefs prefer two-ear woks.