Why do restaurant chefs use double-ear iron pots to cook?

Why do restaurant chefs use double-eared iron pots to cook? I gained some knowledge today

With the development of economy and society, many people have higher requirements for food. To eat better and healthier, not only the price is increasing, but also the requirements for nutrition, combination and the appearance of the dishes are increasing. Due to busy work and accelerated pace of life, many people are unable to cook at home, so eating out in hotels has become an important choice for many people, especially young people. We all know that chefs in restaurants, especially those in big hotels, are very particular about the pots, knives, spoons, etc. they use. Today we will learn about the double-eared iron pot. and a single horse spoon.

First of all, let’s talk about the single horse spoon, which is very historical and ceremonial for chefs. With such a large spoon, you can roll it back and forth when cooking, and combine all aspects of the dish. When stir-frying is in place, it can be said that you are very much like a martial arts hero, using your own inner strength and strength to complete a delicious dish. Such cooking skills make people want to taste it. However, at the end of the 20th century, due to the rise of Cantonese cuisine, such ritualistic stir-fries slowly became history.

At the end of the 20th century, Cantonese cuisine became popular all over the country. The exquisite dishes, exquisite presentation and artistic cooking became the objects of study by chefs from all over the world. The double-eared iron pot used by Guangdong chefs to cook has also become the target of everyone's pursuit. For a time, it appeared in restaurant kitchens all over the country, gradually replacing the former and becoming the favored target of many chefs. So why is the latter so popular?

First of all, the pot with two ears has two handles. When turning the dishes in the pot, you no longer have to rely on the strength or skill of only one hand, but can use both hands together. It’s a lot easier and requires less muscle on the wrists, arms, and arms.

Secondly, while reducing the requirements on the muscles of the two limbs, it can also present the aesthetics of cooking. Why not do this? It has become the perfect choice for many people.

Thirdly, many chefs like to pursue the elegance and intellectuality of Cantonese cuisine. They feel that switching to the latter and discarding the former will also improve themselves and improve their cooking skills. For the above three reasons, the latter is becoming more and more popular, while fewer and fewer chefs insist on using the former, becoming the guardians of history.

As we all know, there are many important cuisines in our country, such as Shandong cuisine in Shandong, Cantonese cuisine in Guangdong, Sichuan cuisine in Sichuan, Zhejiang cuisine in Zhejiang, etc., all of which have good reputations and are widely praised. Yes, with the development of cuisine, cooking tools are also constantly improving. Whether it is the former or the latter, they are the result of the development of our country's cuisine and should be recognized by everyone.