This is a side pot without a handle, which is called a horse spoon with a handle. It's bigger than the horse spoon, so you must use the side pot, because you cook too much, and the horse spoon can't hold it. Double-ear pot is made of wrought iron after repeated beating, which basically has the above characteristics. Generally, it does not need cleaning when in use, and achieves the characteristics of energy saving, time saving, non-sticking, small and flexible, and fast heat transfer.

At present, most chefs in hotels use double familiar iron pots, which are also slowly evolving. Compared with the horse spoon, the double-ear pot is thinner and lighter, which is convenient for cooking. Moreover, the proportion of ordering food in hotels is gradually decreasing, and the proportion of set meals is increasing. The double-ear iron pot has a larger caliber, which can serve multiple dishes at one time, and is also convenient for the pretreatment of dishes and the cooking of soup at one time.

Extended data:

Binaural iron pots are also easy to move and hold, and a large number of braised and stewed dishes are cooked in advance, which is not available in Ma Shao. The double-ear wok is more convenient and flexible to use.

Because it has two symmetrical handles, the chef can hold one of them with a spoon and hook the other, which consumes less arm and wrist strength than the one-handed operation of a one-ear horse spoon, and can supply vegetables more efficiently and save a little effort.

The most important thing is that we can better grasp this balance. For example, the master burned a lot of water or oil in his pot. If he cooks with a pot, the balance may be difficult to grasp, but cooking with two ears will make the balance better and easier.