Megilagor
My feelings are like schrodingers cat.
Chinese cleavers are essentially universal knifes. I own one Chinese cleaver and i use it for literally everything i can.
It gets especially easy, nice and fast once you get used to handling a knife like that.
Additional opinion of mine Wok is a superior cooking pot, for you can make many things in one Wok.
Want to make soup, sure. A stew, ok. Some bacon and eggs, go on.
It all just depends on how you use it.
Another thing being you should always season the pan or wok before putting stuff in.
how this seasoning works is simple, you render any fat on the surface of the pot, you coat it via circular motion, then you take that fat away, and put new one on, then you cook.
Why do something like that? well it makes sure the pot/pan/wok will have a harder time for anything to stick to it, and it also will make sure the flavour stays in the food a bit more.
It gets especially easy, nice and fast once you get used to handling a knife like that.
Additional opinion of mine Wok is a superior cooking pot, for you can make many things in one Wok.
Want to make soup, sure. A stew, ok. Some bacon and eggs, go on.
It all just depends on how you use it.
Another thing being you should always season the pan or wok before putting stuff in.
how this seasoning works is simple, you render any fat on the surface of the pot, you coat it via circular motion, then you take that fat away, and put new one on, then you cook.
Why do something like that? well it makes sure the pot/pan/wok will have a harder time for anything to stick to it, and it also will make sure the flavour stays in the food a bit more.