Iron pan

Almost every Chinese family cooks dishes with a frying iron pan. Despite its humble appearance, iron pan has been proven effective in preventing iron dehciency anemia. As the fire shines brightly, a light smoke begins to rise from the heated oil. Chopped Chinese onion sizzles in the pan, emitting a fragrance that is prelude to common but delicious dishes. With an iron pan and a spatula, the housewife can turn and a spatula, the housewife can turn out various delicacies like a magician.
Unlike the Western kitchen that has a specific cooking utensil for each type of food, common Chinese families can deal with frying, stir-frying, steaming, boiling, simmering and other situations with one iron pan. Famous Chinese scholar Hu Shih (1891 -1962) liked to treat guests with a dish named Number One Pot. According to another scholar Liang Shih-chiu (1903-1987), the dish was brought to the table in an iron pot with a diameter of more than 60 cm.
Above the boiling soup, there are layers of cabbage, turn ip, bean curd, pork, duck and chicken dotted with dumpling wrapped in fried egg."It was very delicious, "Liang said. In the 1960s, numerous people joined in a movement to smash the iron pan and other iron utensils in the family to "contrf bute" to the nation's iron and steel Industry.
Today, the iron pan can stay safely in the kitchen, fulfilling its simple tasks of cooking . If someone says :"I'll smash and sell my iron pan to...", it is merely a figure of speech that expresses strong will. Thermos is one of the most popular utensils using in China.