Basic Tools
In addition to the tastes and cooking methods, Chinese cooking is unique in its use of certain equipment. This equipment is crucial in preparing an authentic Chinese meal, and, in many cases, can significantly improve the taste of the food. In most cases, many of the best equipment can be purchased at a relatively low price. The most common equipment set for Chinese cooking would include a wok, cleaver, strainer, cooking chopsticks, spatula, ladle, and a steamer.

The wok is, without a doubt, the most important piece of equipment needed in order to make a Chinese meal. A wok looks like a large metal bowl, usually with a glass or aluminum cover, that can be put on a stove and heated. It will usually have two handles at the side that are either iron, carbon steel, or wooden. Its cylindrical shape is based on the principle of distributing heat evenly and saving oil (as the oil will seep into the bottom of the wok). Woks are mostly used for stir frying, but can also be used for other types of cooking including deep frying, steaming, and even for soup making. Woks were usually made from cast iron, but, with emerging technology, are now being made from carbon steel.

An important consideration when buying a wok is the size: larger ones can cook more food at a time but take longer to heat, while smaller ones cook less food but heat up very easily. Woks will usually come with accessories such as rings (which are stands for dishes that are placed inside of the wok for steaming).

Another important point to consider when selecting a wok is whether to buy one that has a round bottom or flat bottom. Woks were originally made with round bottoms in order to sink into Chinese clay stoves. As current stoves (with flat tops) became more prevalent, the round bottom woks proved to be slightly difficult to work with – for example, the round bottom woks did not maintain sufficient heat due to curvature of the round bottom hitting or breaking the tips of the flames of the stove. Thus, a flat bottomed wok was created for use on electric or other flat stoves. In most cases, however, both work relatively well, and most round bottomed woks come with a detachable base for use on electric stoves. Some cooks argue about the relative benefits of one or the other, but, in most cases, it seems to be just a matter of opinion.

A strainer is a common kitchen appliance that most people already have. Strainers are usually made from a brass or stainless steel wire mesh. They can be used for separating solid food from its liquid, or for deep frying food. When used for deep frying food, strainers will have a large wooden or bamboo handle attached to its side.

Cooking chopsticks are used for moving contents around a wok without getting burned or scratching the surface of the wok. A pair of 14-16 inch long bamboo chopsticks is ideal for deep frying or stirring.

Cleavers can be thought of as the Chinese equivalent of a butcher knife – they are used to cut, slice, chop, and mince a variety of different ingredients into smaller pieces. Usually made of carbon steel, they are lighter, less expensive, and maintain sharp edges better than most American blades. The butt end (opposite side of the blade or handle) can also be used for crushing ingredients into powder form. Cleavers come in three weights: light-weight, ideal for light chopping, medium-weight, the most popular and ideal size for Chinese cooking due to its high versatility, and heavy-weight, used to cut bones and other tough ingredients.

Spatula is a common kitchen appliance that is used to mix, stir, and scoop up food. They are made of carbon or stainless steel wire mesh when used for straining solids from liquids. It has a flat and slightly angle surface at the end of this tool.

Ladle is a useful metal tool that mirrors that spatula having a round cup shape at the bottom end of it. The main purpose of a ladle is to transfer large amounts of food easily from the wok to a dinner plate quickly.

Butcher Steel and a sharpening stone are both used in order to sharpen cleavers and knives. A butcher steel looks like a long, thin dagger and is used by running the edge of a knife or cleaver that needs sharpening along the edge of the butcher steel. Usually made of steel, a butcher steel will not remove metal from a knife.

A sharpening stone is similar to a butcher steel in that it is used to sharpen cleavers and knives. A sharpening stone has two sides – a course and a fine surface – and works by stripping part of the metal of a knife away in order to make a better “V” shape, or simply to straighten the edge of knives.