|
The
Chinese spatula is specially designed for stir-frying in the wok.
The edge of the spatula bowl is rounded to fit the shape of the
pan, and the utensil itself is sturdier overall than the usual American
one, to allow stirring and tossing of large quantities of food.
There is wide-blade spatula, whose long handle helps keep you farther
away from cooking heat.
Spatula is made from different material. Bamboo wok spatulas or plastic spatulas are used with non-sticking pans but cannot stand high heat, but the latter cannot stand high heat. Stainless steel spatula is used with iron woks and stainless steel woks, but cannot be used with non-sticking pans or will scratch off the chemical substances on the surface.
|