I will clearly explain the difference between coated pans and iron pans. A must-read for those interested in cooking.

Whenever I, Wangbal-seong, post a Chinese recipe, it seems like many people leave comments like, "How can you make Chinese food at home when the heat is lacking?"
But I want to ask those people: Have you ever actually tried cooking with an iron pan at home??
If you haven't, please refrain from speaking.
While it's not exactly like a professional kitchen, you can achieve over 80% of the original flavor.
I'm going to settle this once and for all with this post.
I'll show you why I emphasize iron pans so much every time I post a recipe.

The one on the left is a Happycall wok.
The one on the right is a household iron pan.
From now on, I will heat them using the maximum heat setting of a household stove for exactly 3 minutes.

This is the temperature of the iron pan after 1 minute.

This is the temperature of the coated pan after 1 minute.
There is already a 110-degree difference, right? lol

Both are on high heat.
The gas stove brand is Haatz.

Now, heating for 3 minutes.
Iron pans have a characteristic where the surface turns whitish when the temperature exceeds 350 degrees.
You'll see it immediately if you compare it to the previous photo.

It's hitting 355 degrees.

But the coated pan is still only at 275 degrees.
There is an 80-degree difference.
This is why I am always talking about iron pans.
If you want to cook Chinese food at home, using an iron pan is incredibly advantageous.
If you cook by heating it to over 350 degrees like that, you can finish cooking quickly, just like in a restaurant.
The reason iron is so good is that the temperature recovers quickly even when you add ingredients. ㅎㅎ ^_^
Because it's stir-fried at a high temperature, the texture of the ingredients is preserved.
To those trolls saying things like "you can't make Chinese food at home," please reflect on yourselves.
Do you know more than an expert?
I wish you wouldn't leave such trashy comments on other people's posts when you don't even know what you're talking about.