Tools For The Perfect Chinese Cooking Experience
As with any regional or ethnic cuisine, the right tools make the job easier – and more fun! Most Asian cuisines use the same basic tools: wok, spatula, cleaver, and steamer:
Wok: Among the most popularly used and multipurpose kitchen vessels used for Chinese cooking is the wok, which has a pan-like shape to it, much like a big, hollow and curved dish. The wok is generally used for deep-frying, shallow frying or stir-frying, steaming, sauteing and for making stews. Traditionally, it was constructed out of heavy iron or steel, but today’s woks are made from lighter weight newer materials that are less prone to rust and easier to handle. The present day Wok (made of stainless-steel and fitted with flat copper bottoms) is also intended to rest securely on the cooking range and comes fitted with one long handle; they are light-weight and thus easier to use as compared to the double handled variants. There are also several excellent electric woks on the market today.