The entire basic list of Asian kitchen equipment begins with the wok. It is at the top of the hierarchy and is the main utensil used. In any Chinese kitchen, the wok is usually made of steel or a strong iron material. In addition, it is usually held by two concave-shaped handles on the edge of the wok. This wonderful utensil has a long list of benefits. It can be used to apply multiple types of frying techniques such as pan, stir, deep and also steam. Therefore, it plays an important role in Asian cuisine. Serves well when properly maintained. The wok should be coated with a thin layer of oil to avoid the impacts of low humidity and oxidation. This is an essential lesson for all budding Asian chefs.
Another very common utensil is the clay pot. It is also quite essential in many Asian homes. It is basically the Asian copy of the pot stew originating in England. But it is obviously different from each other, as the crock pot is used for cooking on the stove, while the casserole pot is usually placed in the oven. The purpose of the common crock pot is to keep its contents very hot after cooking well past mealtime.
Next on the list of good Asian cookware is the steamer. It comes in different sizes, notably in the range of six inches in diameter to twelve inches. The steamboat is usually built from bamboo. This is very useful as it is aesthetic enough to be used as a serving utensil. It is also layered. Therefore, it allows serving or cooking many types of dishes by stacking one layer on top of another.
No Asian cooking set is complete without the blade. It is a very flexible tool used to prepare a wide range of dishes. Being made of heavy-duty steel, the cutter can effortlessly cut bone parts. This multi-purpose piece of equipment can handle anything from cutting duck bones to intricate services like slicing vegetables or carving them into beautiful works of art before serving.
