Fry Pans and Woks

In terms of structure, frying pans are generally flat-bottomed pans, while frying pans are mostly round-bottomed or semi-circular-bottomed. The difference in structure between frying pans and frying pans is designed according to the needs of use. As the name suggests, frying pans are mainly used for frying food, while frying pans are naturally used for frying food. The flat-bottom design makes the frying pan ideal for frying foods, or foods that require less stirring during the cooking process. The round-bottomed wok is more suitable for stir-frying food, stewing, stewing and other cooking methods. In contrast, frying pans heat more evenly, while wok pans tend to be more concentrated. Therefore, the frying pan is suitable for cooking on an induction cooker or when using a small fire, while the frying pan is more suitable for cooking on an open fire and a high fire. Among the common frying pans and wok pans on the market, the bottom of the frying pan is generally thicker, while the wok pan is thinner. This difference in design makes the food cooked in the frying pan tend to be lighter, while the food cooked in the wok has a heavier taste. Frying pans are mostly made of advanced thermal conductive materials, which are heated quickly and evenly. In addition to frying food, they are also suitable for baking, roasting, steaming and other cooking methods. Vegetables, seafood, poultry and other ingredients that don't take long to cook can be cooked in a frying pan in just a few minutes, resulting in a refreshing and healthy dish. The frying pan generally needs to be used on the stove heated by the flame, which limits the use range of the frying pan to a certain extent. But the use of wok in our life is still very extensive, this is because wok is used to stir-fry vegetables with high heat, and the power is concentrated and the heat is sufficient. Whether it is stir-frying, stir-frying, stewing, soup cooking...all you need to use a wok to cook in order to fully reflect the most authentic taste of the ingredients.