Is it better to stir fry in a round pan or a pan? Ask for recommendations

In general, Chinese families prefer to use round pans when cooking food. Whereas, foreigners cook food mainly using pans. What exactly are the advantages of frying pans and round saucepans:

Advantages of round saucepans:

2.A round pan can stir-fry food, especially in Chinese cooking, which is not possible with a pan.

3.The round pan can stir-fry the legendary "pot gas", and the cooked dishes taste better.

Advantages of a pan:

1.Frying pans are more suitable for baking, baking, steaming, roasting or sautéing seafood, meat and poultry delicacies, and are easy to operate.

2.Frying pan with induction cooker.

Compatible, it can be used without natural gas. Many apartments now don't have natural gas, so buy an induction cooker and use a pan to cook food.

3.Because the pan is flat, it heats more evenly and is suitable for frying steaks.

and other food. 4.Frying pans are easier to clean than round pans.

In fact, round pans and pans have their own advantages and disadvantages, the key is to see what kind of food is cooking.

The pan has a large contact area, and the heating surface is very evenly at the bottom of the pan, which is suitable for frying food, such as egg cakes or something. The use of the pan is more restricted, the stir-fry will be jammed, the stir-fry will be uneven, and the water will not exceed the dough when cooking the noodles. If you want to stir-fry, I think you still have to use a round-bottomed iron pot, which can be fried, fried, stir-fried, and boiled in terms of function!

The heating surface is wider and more uniform, and the heat is sufficient. What I use now is the kitchen source non-slip pot, which is specially equipped with a round bottom in Chinese style, but because there are 8 card slots at the bottom, it will not slip the pot at all. There are also 40 heat-conductive fire gathering troughs at the bottom of the pot, which are more fire-consuming and gas-saving than ordinary round-bottomed pots, and are suitable for long-term use!

If you don't understand, ask it.

If you stir-fry, I think it's better to use the pot in situ, because it's not easy to fry out of the pan if you turn it over, and it's good to fry things in a frying pan, but if you stir-fry, as long as the action is a little bigger, the dishes will fly outside.

I think this stir-fry must use a round pan, because this one is suitable for stir-frying, and the pan is suitable for pancakes, so each has its own strengths.

It depends on your own situation, if you look at your own situation, if you use a frying pan, if you use it, it is suitable for cooking rice or something.

Flat-bottomed pan.

1. Pot noodles:The surface of the pot strives to be smooth, but it cannot be required to be smooth as a mirror, due to the casting process, the iron pot has irregular shallow lines, which is not a problem.

2. Check for defects:There are two main types of defects: small bumps and small pits, and the raised part of the small bump is generally iron, which has little impact on the quality of the pot. If the bulge is on the concave side of the pan, you can grind it off with a grinding wheel so as not to block the spatula.

The small pits are more complex and harmful to the quality of the bowl.

Precautions for pot use.

When buying an iron pot, you should first see if the surface of the pot is flat and smooth, and then see if there are small holes and leaks. Under normal circumstances, the iron pot is a little rough when it is first used, which is unavoidable, and it will become smooth after a long time. It is better to wrap the ears of the iron pot with wood or other insulating materials, so as to avoid scalding due to the high temperature of the iron pot ears during operation.

Remove the strange smell of the iron pot: The new iron pot should be removed before use. You can add salt to the pan, fry the salt until yellow, and then add water and oil to the pan before boiling.

To get rid of the fishy smell, you can put a little tea in the pot and add water to boil. If you want to remove the smell of iron, you can put some potato peel and cook it.

The above content refers to People's Daily Online - Iron pot stir-fry has many benefits How to use it correctly, People's Daily Online - Not all pots can be used.

Each has its own merits, the pan has the best absorption of the heating source, the food to be processed is spread out in the pan, heated evenly, and the pancake fried steak is better, which is suitable for the practice of not needing to stir-fry. The round bottom pot can only be used on the stove to heat the flame, stir-frying, cooking soup is better.

Each is good in its own way and is suitable for different situations.

A frying pan is more suitable for the cooking methods commonly used in Western cuisine, and a round pan is more suitable for the cooking methods commonly used in Chinese cuisine.

The pan is suitable for stoves or induction cookers with small gas volume, small flame, dense and evenly distributed gas eyes, easy to use and suitable for making small portions of food, more uniform heating, shorter cooking time, suitable for baking, baking, steaming, roasting, frying, frying or stir-frying seafood, etc., but it uses more oil than the round bottom pan, and it is not suitable for stir-frying, and some cooking techniques in Chinese food cannot be used, which is more suitable for Western cuisine.

Round pots are suitable for stoves with sufficient gas capacity and a fan with a large flame (such as stoves in restaurants).

It is suitable for making Chinese dishes, which is more conducive to stir-frying, and is suitable for large amounts of food, which can be stir-fried and fried. Fry.

Stew. Braised. Stir-frying and including Chinese food juice collection, braised and so on, than the frying pan uses less oil, Chinese food stir-fry also pays attention to a pot gas.

Therefore, the round pan is made for Chinese food, but compared to the pan, it is more bulky and difficult to master, and the cooking time is longer.

Frying in a frying pan consumes more oil than a round pan and is not suitable for stir-frying, does not require high heat, is heated more evenly during frying, is suitable for stir-frying in small amounts, and the difficulty of stir-frying is much smaller, and it is easy to clean the round pan after frying.

It depends on what type of food you're going to make.

If you want to fry eggs, pancakes or fried meat, then the "pan" is more suitable because it allows the food to heat evenly.

If you want to make some soup or boiled food, then the "round bottom pan" is more suitable because it effectively retains the moisture of the food.

Wok. It is a pot used exclusively for stir-frying. Generally, the bottom of the pot is round, and the purpose is to facilitate stir-frying....The kitchen function of a pan is generally used to make a frying pan and a frying pan.

As for which one is easy to use, my personal opinion is that there is no best, as long as it suits you, it is good. I am used to stir-frying in a round-bottomed pan, which is convenient and flexible, and the ingredients are slightly stir-fried and heated evenly in the pot, such as using a fixed earthen stove, the pan is more suitable for frying food, and there is no need to stir-fry too many dishes frequently. The heat of the round bottom pot is more concentrated, which is suitable for stewing or stewing vegetables.

I feel that the round bottom pot is better, and the food is evenly heated, and of course the taste is delicious. The pan can be fried, but the cooking will be very dry and not easy to master. For masters, a wok goes all over the world, as long as the wok is boiled well, not only can you stir-fry, but also make egg skin, dumplings, pancakes, meatloaf and other tiled food, but the chef needs to master the skills in the production process, or turn the wok, or spoon.

Next, let's talk about the advantages of the pan, the pan is more suitable for frying, compared to the round pan, the pan will be easier to clean. What's more, frying pans are compatible with induction cooktops. The most important thing is that the pan can be used on an induction cooktop, even if you don't have gas, gas, or a cooktop, as long as you have electricity, you can still cook deliciously elegantly.

When cooking things, it's almost the same, when frying food, the non-stick pan is easier to use, and the ordinary pot is a little more troublesome to brush the pan when pasting the pan.

As long as the size of the fire is controlled, all the oil can be better heated, and the gas is used to use a pointed pan, and the induction cooker is used to use a pan egg cake, a finger cake, a scallion pancake, a thin skin and a large filling of hot dough cakes, soft dough cakes, fried dumplings, fried buns, spring cakes, these pasta are not a problem, if the food is cooked slowly, you can let it heat up automatically, one less item in the kitchen, you can also make some space, and it looks more neat.

If you use a frying pan to fry vegetables, the pan may be much more convenient than the round pan for some salads or vegetables, because the pan will be heated very evenly, and then for some stews, such as stewed pork belly, braised pork belly, and some stewed beef, if it takes a little longer, then the round bottom pot will be better if it is stewed, because although he is thin and hot, not too uniform, but he can make the whole pot start to boil.

Stir-frying in a pan will make the vegetables heat more evenly and do not need to be fried over high heat, but it is more oil-intensive than stir-frying in a round pan and is less easy to stir-fry, so the use of pan stir-fry and round-bottom stir-fry have their own advantages and disadvantages, and they should be chosen according to their own conditions.

Round-bottomed pan, stir-frying is convenient and flexible, the dishes are slightly stir-fried and heated evenly in the pot, such as using a fixed earthen stove, the pan is more suitable for frying food, and there is no need to stir-fry too many dishes frequently. The heat of the round bottom pot is more concentrated, which is suitable for stewing or stewing vegetables. It is better to use a round bottom for Chinese food, which is suitable for stir-frying and rolling, and the heat can also be gathered.

Whereas, a pan is more suitable for Western food and is usually used for frying. A pan is more suitable for frying, and a pan will be easier to clean than a round pan.

There is not much difference between the two, but it is more difficult to operate when frying in a pan, and it is not as good as a pot with a round bottom.

1. The pan is suitable for stoves or induction cookers with small gas volume, small flames, dense and evenly distributed gas eyes, easy to use, suitable for making small portions of food, more uniform heating, shorter cooking time, suitable for baking, baking, steaming, roasting, frying, frying or stir-frying seafood, etc., but it uses more oil than a round pan and is not suitable for stir-frying, cannot use some cooking techniques in Chinese food, and is more suitable for Western dishes. 2. The round pot is suitable for a stove with a large flame and a fan (with a stove in a restaurant as a column) suitable for Chinese dishes, more conducive to stir-frying, and suitable for large amounts of food It can be fried, fried, fried, stewed, stewed, stir-fried and including Chinese sauce, braised and so on, less oil than a pan Chinese food is also fried in a pot gas So the round pan is born for Chinese food, but compared to the pan, it is more bulky and difficult to master the cooking method, and the cooking time is longer.

There is actually no difference between a frying pan and a round pan for stir-frying, but the pan is more suitable for spreading egg cakes and cooking some liquid shaped foods, so it will be relatively better to use, while the round pan will have a better capacity, which is convenient for stir-frying and stir-frying.

The difference between frying in a pan and a round pan is that the pan is heated more evenly and can heat the food well, while the round pan concentrates on heating the food in one part and takes longer to cook the food.

The difference is actually not big, because the contact area of the pan is larger, and the vegetables will be heated more evenly, but if you stir-fry, it is better to use a round pan, because the constant stir-frying will make the vegetables more flavorful.

The frying pan and the round pan stir-fry can mainly be used to see the difference from the following aspects: 1. There is a difference in function: the pan is used for frying, stir-frying, frying, boiling, etc., while the round pan is mostly used to cook soup and porridge.

2. The heat transfer of the pan is different: the heat transfer of the pan is relatively uniform, while the heat transfer of the round pan is faster, and the heat distribution is not very uniform. 3. There is a difference in appearance

The shape of the pan is relatively flat, while the shape of the round pan is more rounded. 4. Different occasions of use: the frying pan is suitable for fried rice, stir-frying, etc., while the round bottom pan is suitable for cooking soup, porridge, etc.

The difference between frying pan and round pan stir-fry can be seen mainly from the following aspects: 1. There are functional differences: frying pans are used for frying, stir-frying, frying, boiling, etc., while round pans are mostly used to cook soup, porridge, etc.

2. The heat transfer is different: the heat transfer of the pan is relatively uniform, while the heat transfer of the round pan is faster, and the heat distribution is not very uniform. 3. There is a difference in appearance

The shape of the pan is relatively flat, while the shape of the round pan is more rounded. 4. Different occasions of use: the frying pan is suitable for fried rice, stir-frying, etc., while the round bottom pan is suitable for cooking soup, porridge, etc.

The difference between frying pan and round pan stir-fry can be seen mainly from the following aspects: 1. There are functional differences: frying pans are used for frying, stir-frying, frying, boiling, etc., while round pans are mostly used to cook soup, porridge, etc.

2. The heat transfer is different: the heat transfer of the pan is relatively uniform, while the heat transfer of the round pan is faster, and the heat distribution is not very uniform. 3. There is a difference in appearance

The shape of the pan is relatively flat, while the shape of the round pan is more rounded. 4. Different occasions of use: the frying pan is suitable for fried rice, stir-frying, etc., while the round bottom pan is suitable for cooking soup, porridge, etc.

The difference between frying pan and round pan stir-fry can be seen mainly from the following aspects: 1. There are functional differences: frying pans are used for frying, stir-frying, frying, boiling, etc., while round pans are mostly used to cook soup, porridge, etc.

2. The heat transfer is different: the heat transfer of the pan is relatively uniform, while the heat transfer of the round pan is faster, and the heat distribution is not very uniform. 3. There is a difference in appearance

The shape of the pan is relatively flat, and the shape of the pan is relatively round. 4. Different occasions of use: the frying pan is suitable for fried rice, stir-frying, etc., while the round bottom pan is suitable for cooking soup, porridge, etc.

Let's start with pans and round pans. Many people say that the pan is a foreign product, but in fact, as far as the childhood life of this chef is concerned, the predecessor of the pan has long existed.

It turned out that in the countryside there was a kind of cooking utensils for pancakes and a round iron plate. This stove is only used when making cakes, and the usage is also very simple, three bricks and an iron plate are placed on top, and then a fire is made below, and the cake is baked on top. The fire is not in a hurry, and the pancake is about turning over to a certain extent.

Its principle is a frying pan, the heat is slow and steady. At present, the pan of Yamazhi is mainly used to make some fried and baked dishes, such as fried eggs and pies.

The round-bottomed pot is the pot of the ancestors, from ancient times to the present, in film and television dramas, chefs use round-bottomed pots to play cooking, and I have never seen any chef show off his skills with a frying pan there.

Round-bottomed pans are suitable for stir-frying over high heat, and because the pan is uneven, the heat is uneven, which requires the chef to stir-fry the spoon or even let the stove fire into the pot.

If you really want to talk about the difference between frying pan and round pan stir-frying, there should be these points:

2. The "fire" is different: the frying pan is slow to heat, and even the use of an induction cooker can tease the old man; The round pan likes a big fire, and I want to add a blower, but it is not a blessing for the induction cooker.

3. The "skills" are different: the frying pan generally grasps the heat and has a low error rate; The round-bottomed pot pays more attention to the heat, the use of oil, the spoon, and the use of pot gas to form a sense of hierarchy of dishes.

In general, the pot gas (wok gas) is the soul of the round bottom pot.

Wok gas, when cooked properly, the essence of the taste and taste of the food is cooked, which is called "wok gas". To cook "wok-like" food, it is necessary to use fierce fire to cook it; And quickly toss the food in the wok. Specifically, when food is cooked at extremely high temperatures (over 200 degrees Celsius, i.e. about 400 degrees Fahrenheit), a caramelization reaction and a Maillard reaction (also known as non-enzymatic browning reaction) will occur.

Judging by the explanation of the wok, a pan can't do it.

So to sum up, it is best to have two stoves at home, one pan and one round pot. In this way, you don't have to worry about what to eat, as for how to fry the pot, you can only slowly explore.