If eating is a belief in the Chinese, then the wok is equivalent to the holy things. No matter who you are, at what stage, I think you can't forget the heart of the parents cooking; the school unit canteen cooking pots; the restaurant chefs stir-fry and sometimes the taste of cooking. Especially when you are abroad. I remember reading a travel note about a Chinese businessman who lived in Afghanistan for a few months. When he found a Chinese restaurant in Kabul and ate a scrambled egg with tomatoes, he burst into tears for the taste of his hometown. All this is inseparable from the wok, the object full of fireworks and gas.
The most common cooking method used by Chinese people is to stir-fry. Because the advantages of stir-fry are obvious: First, the time spent on stir-fry is the shortest of all cooking methods. Put the dish in a hot pot and cook for a minute or two. Modern people have a fast pace of life, and cast iron pots have its benefits, but they are used every day, and they will not be exhausted and die. The steamer is the same and takes too long. Second, the taste of the stir-fry is good. Chinese food pays no attention to the taste. The food is not cooked. It is not necessary to keep the original juice. It’s wet and talk about what taste? What is "fresh and crisp"?
The simmered iron wok is the most familiar Chinese wok, made of wrought iron (fine iron), and has good ductility, so it can be made into a thin iron pan. One of the great advantages of the wrought iron wok is that it is easy to smash the spoon. The way the chef stalks is different from the way he takes the long-handed wok at home. The chef actually presses down, not the end, and the long handle in the house. It needs to be upside down. This type of wok has a fast rise in firepower and is relatively light. For the stir-fry, it is suitable.
The ancestors did not need to use iron pans. There are still many in the countryside. Now many wok manufacturers are also producing woks. Not to mention that it is not familiar, can your home's firepower reach the level of firewood? Modern households use wrought iron wok, which is also the wisdom of predecessors. If you don't plan to change the cooking method (such as Western cooking), it is recommended not to challenge.
Many Yongkang pot factories will receive a lot of questions why it is not recommended to use induction cookers. Induction cookers can only use pans, and we recommend round bottom pots. The reason has already been mentioned above. Secondly, the firepower of the induction cooker is difficult to control, and it is easy to appear that the bottom of the pot is hot and cool. If the bottom of the pot is not flat, it is easy to appear hot and cool, and you can't cook. Firepower can't keep up with the gas. Therefore, the induction cooker is used to boil water and stew, it is not suitable for stir-fry.
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