Why do many restaurant chefs use two-eared woks instead of a single horse spoon?

Pot, for every chef, is the closest partner. A chef joked that I don't spend as much time with my wife as I do, and I don't touch my wife as much. The pot is the cook's breadwinner and the cook's closest "comrade-in-arms", just as soldiers can't leave their weapons, so can the cook.

But do you know why our chef uses a two-ear pot?

Why does the chef in the restaurant cook in an iron pot with two ears? In fact, this question seems simple, but not many people really know the specific reasons. In fact, the answer to the question is very simple, that is, practicality!

Originally, a single large horse spoon has occupied the northern Jiangshan for many years, and has always been in an advantageous position, with the advantages of fast cooking and labor saving, but with the development of Cantonese cuisine, the double-ear pot has become more and more popular. ...

At present, most chefs in hotels use double-cooked iron pots, which are also slowly evolving. Binaural pot is thinner and lighter than horse spoon, which is convenient for cooking. Moreover, the proportion of ordering food in hotels is gradually decreasing, and the proportion of set meals is increasing. The double-ear iron pot has a larger caliber, and it can serve multiple dishes at one time, which is also convenient for pre-processing dishes and making soup at one time.

Of course, the double-ear iron pot is also easy to move and hold, and the large-scale pre-fire of braised stew is also not available in the Ma Shao.

Double-ear wok is more convenient and flexible to use. Because it has two symmetrical handles, the chef can hold one and hook the other with a spoon, which consumes less arm and wrist strength than single-handed operation with a single-ear horse spoon, and can serve food more efficiently and save a little effort.

Most importantly, we can better grasp this balance. For example, this master burns a lot of water or oil in his pot. If he cooks with a single pot, the balance may be difficult to grasp, but cooking with two ears will make the balance better and easier.

The double-ear iron pot used by chefs is mainly used for cooking restaurants. As the name implies, cooking restaurants mainly deal in cooking. Take sliced meat as an example, there are sliced meat, sliced white oil, sliced auricularia auricula, sliced bamboo shoots, fried sliced vegetables in four seasons and so on. Because there were many buyers at the dinner, I asked the chef to cook quickly.

Therefore, the requirements for fire and pot are relatively high. First, the heat transfer should be fast, second, it should be easy to clean, third, the operation should be flexible, fourth, the weight should be moderate to reduce the labor intensity, and fifth, it should be easy to collect and select.

Binaural pot is made of wrought iron after repeated beating, which basically has the above characteristics. Generally, water washing is not needed in use, so as to achieve the characteristics of energy saving (avoiding reheating after washing the pot is cold), time saving (hot pot), non-stick, small and flexible, and fast heat transfer. The main function of the ears is to facilitate picking and hanging, and also play an auxiliary role in the bottom pot.

Ear pot is the product of southerners. Because there is no kang in the south, coal stoves and firewood are used, so the pot in the south has two ears. Southerners' Cantonese chefs learn to fry in pots.

Northerners used a big kang pot when they were young, but they didn't have an ear-like cast iron pot and couldn't turn the spoon. After passing a building, they began to use a small kang, and later they used gas tanks. The space was too small, so they used a horse spoon. The southern chef of the hotel uses a pot in his left hand and a spoon in his right hand, which is purely a habit. More importantly, it is necessary to feel something about yourself. If you cook Cantonese food with a horse spoon and hold a shovel in your right hand, you will be laughed at by people who don't know how to pretend.

Chefs,

Do you use a two-ear pot or a big horse spoon for cooking?