There are quite a few traditional utensils that have been used in cooking for thousands of years in China. Some of them are still seen in most of families, some can only be seen in rural areas, or may be disappearing in the modern world. But to cook authentic Chinese food that always tastes like grandma's, some of the utensils simply cannot be replaced by what you see in American stores.
Chinese Wok
Deep pan with round bottom used in several ways. Comes in iron, stainless and stainless with layer of copper on the bottom. Iron heats most evenly, but should be seasoned before using or food will stick.
To season: Fill pan with water. Add soap and soda and bring to boil. Pour off water, wipe dry. Place pan over strong heat. Add oil and rotate till pan is coated. Pour off excess oil. Place pan over weak fire and wipe with dry cloth.
To clean: After using pan, wash while still hot. Wipe and place over heat to dry completely.
Knife
Heavy and wide. All purpose - for paring, cutting, slicing, chopping and carving.
Iron Palette
Comes in square or round front. Rounded ones are easier to use with Chinese wok. Use for frying, sautιing and basting.
Iron Spoon
Use back side for mixing food with minimum breakage.
Steamer
Used for steaming buns, chicken, meat, fish. Place over Chinese wok filled with boiling water. Buy one size smaller than wok. There are new styles of steamers on the market made of different materials. But Chinese believe that the traditional steamer works the best.
Slotted Spoon
Used for deep frying and boiling to get rid of excess oil or water.
Wire Sieve
With handle. Used for boiling noodles, dumplings, etc.
