Stir Fry Pans: 5 Fast Facts

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Fact #1. Today, stir-fry cooking is most closely associated with Asian cuisines. Chinese food is the first variety most people think of. In this case, the notion is no mere stereotype, but is supported by historical fact. Archaeological and scholarly studies have uncovered evidence of large pans being used to prepare grains as early as the 3rd century BCE. The cooking technique commonly associated with stir-frying was not seen regularly until the Ming Dynasty, which commenced in the 14th century.
Fact #2. Stir-frying was initially an uncommon technique often reserved for royalty or upper-class citizens. This was due to the relative scarcity and high cost of the oils used for stir-fry cooking. As oil production became easier and more affordable, the technique was more widely used across a wider socioeconomic swath.
Fact #3. The term stir-fry was not used in English until the 1940s. In the year 1945, the seminal cookbook How To Cook and Eat in Chinese introduced Westerners to Chinese food in a way never before seen. The book featured over 200 recipes, with ingredient lists and procedures translated into plain English. Chinese food was finally accessible to the average American chef.
Fact #4. Stir-fry cooking is a great technique for the chef who loves to prepare meals quickly. It's a more hands-on approach to food preparation than many other cooking styles. It requires near constant activity, but many stir-fried meals are also ready in a matter of minutes.
Fact #5. The first consideration to make when purchasing a stir-fry plan is simply to select one that can accommodate the volume of food you need to prepare. Most pans are deep and wide. This is perfect for keeping foods moving about while minimizing the risk of spilled ingredients. While the shape may be semi-standard, the volume of food a given pan can handle varies widely.