The chef cooks with a big spoon instead of a household shovel. Why?

I don't know if you have observed it. Generally, like hotel chefs, the spoons they use are different from those we usually use. We use spatulas, but they are actually spoons. Especially in big hotels, they are basically big iron spoons. Sometimes I wonder, why use a big iron spoon instead of a spatula? Isn't a spatula more convenient to use than a spoon?

In fact, if you think about it carefully, chefs in hotels and restaurants often have a large amount of food to cook and have been cooking. If you use a spatula or shovel, it is easy to break the spatula, and with the passage of time, the longer you use it, the greater the wear of the spatula.

On the other hand, our pot spoon itself is round bottom, so it is not easy to cause too much damage to our pot when frying. And like a spoon, he can put spices and water easily. Like when I usually cook, every time I pour soy sauce on a shovel, it will flow into the pot along the shovel. And if we use a spoon, the spoon itself can hold things, so we won't spill the seasoning.

If we often watch videos of chefs cooking, we can easily find that chefs sometimes rush to cook. At this time, he needs to hold the other one with a spoon and serve. At this time, if you use a spatula, it will actually fall off, but if you use a spoon, it will soon fall off.

Therefore, whether it is convenient or considering the service life of the pot, the chef in the hotel restaurant will first consider the spoon, not the spatula. But for our rating, we can use domestic products. After all, there are not so many dishes to fry. If there is no such a big pot, the effect will be very small. After all, each pot is so big that we can't make a small pot into a big pot, which will make our cooking operation more complicated. Of course, some chefs don't change because his master used such equipment when he was learning crafts, and he is used to it.