Chinese Cookware Demystifying

Each has its own culinary tradition, traditional cookware, which is passed down from generation to generation and improved along the way, the discovery of new materials and technologies.

The introduction of the rice cooker in the early 60s has certainly revolutionized Chinese food. Some things remain the same. For the uninitiated Chinese cooking equipment can be a bit 'a mystery.

Some cookware best known as the wok and bamboo steamer does not need much explanation. However, there is more to Chinese cooking with steam rather than fried.

The wok is probably the most famous Chinese food in the world and is often associated with the wok. But it is also a versatile multi-tool so that Chinese leaders are worried. Besides blowing techniques can also steam, fry, frying, boiling, braising and steaming, even in a wok.

The best wok is cast. It cooks better, does not stain easily and is low maintenance. Stainless steel wok has a tendency to leave patches of stubborn fat around the edge, requiring a large amount of clothing. Today, a wok is also available in non-stick materials and especially with a flat bottom for the electric furnace or induction. The most recent is the electric wok. It will do the job, but for purists and traditionalists, the wok is suitable for use in llamas.

But long before the discovery of the metal cooking vessel made of clay is the most ancient China. China clay pots have a long history, dating back to the Stone Age.

Most clay pots seen in Asian grocery stores, especially in Chinese food are made in Guangzhou, southern China. These vases are available in different shapes and sizes, and each form has a unique application.

The pot is used for the preparation of traditional Chinese medicine herbal. It has a short arm protruding from one side, and the cam cover for another, giving the dish its unique appearance.

Then there is the big pot for the soup. High with a small round body, this pot comes with a tight fitting lid and a stack of short lever on the side.

There is a third type of clay pot, which is used in particular for the preparation of the stew, meat and vegetables as a main dish, mix rice and meat dish. At the foot of the pot is much larger than the fund, which is generally flat and has become a tight lid to keep moisture in the pot Another unique feature is that travel through a wire mesh outside the vessel. This simmer pot is an excellent, especially for meat such as chicken and lamb, vegetarian or tofu and tempeh.

Greatest advantage is its clay pot heat-retaining property. Dishes cooked in a clay pot retains heat for over an hour, plus food has a subtle taste of land to him.

Most clay pots are sold or in part (interior only) or fully glazed. Testing conducted in the three types of negative results for lead, but very decorative and colorful porcelain, some styles of blue and white lead content. For cooking, it is best to stick with regular clay pots.