For stir-frying, steaming, deep-frying, braising, and more.
ShareIf you ask a Chinese chef from the old guard what tools and accessories they’d consider essential for cooking with a wok, they might look at you with confusion, not understanding the question. Alternatively, if you’re related to them, you'll be met with a stare of disappointment that you'd even ask them something so obvious after having spent your childhood in your family's restaurant.
And by “you,” I mean me. Because all of the above is exactly what happened when I asked pros from both the northern and southern regions of China—as well as my father, You Feng Lin, a retired New York chef by way of Fuzhou—what tools they'd advise wok owners buy. Their initial answers were short. “I’m a bit perplexed by the topic; what more than a wok, ladle, and spatula?,” a restaurateur told me. But, still, I pushed on. Because to harness the versatility of the wok at home—for steaming, stir-frying, deep-frying, braising, and smoking—you should have some essentials on hand and know why each is helpful. I organized this list by what I consider to be must-haves and what are just nice-to-haves.
,"Wood is just too thick. So when you're stir-frying something with rice noodles, beef, chicken, you cannot get under it. That means you're actually going to start ripping your meat.”
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