Comfort grip: The handle is designed for a comfortable and secure grip, making it easy to use while cooking. These aluminum tart tins are just awesome for making Hong Kong egg tarts. We used to save up our tins, wash them and reuse them for baking which is a good frugal practice but purchasing a batch of these for making Hong Kong Egg Tarts or any other mini tart recipe is truly worth the money!

Wok Ladle Long Handle Traditional Hand Hammered Chinese Wok Ladle Long Handle

Did you ever wonder how you were going to lift a hot plate from your steamer in tight quarters or burning yourself while doing it? This tool makes things a whole lot easier for smaller sized plates and dishes and we use tools like this one often in our kitchen.This stainless steel wok ladle is an essential tool for any stir-fry enthusiast. With its unique design, it is the simplest utensil to use when it comes to awakening the smoky flavours of 'wok-hey'. The ladle is extremely versatile for wok cooking, as it allows you to spread heat evenly in your wok, making it perfect for stir-frying vegetables, meat, and seafood. Additionally, it can be used to easily serve up sauces and soups, making it a must-have for any Asian cuisine lover. The ergonomic handle ensures a comfortable grip. Decorative Earthen Pots are also available and double and a more attractive serving vessel. Shown below are one of many varieties and designs available so keep on the look-out for a nice one at your local Asian store, or if you’re traveling abroad in China or Asia! Remember that for any clay or earthen, be sure to soak it fully submerged in water for at least 24 hours before using it. We’re not sure of the science but all of the shop owners we encountered say this step is required before use and it is easy enough to do it.!

Stainless Steel Wok Ladle with Wooden Handle 295ml

You’ll also need a handy wok lid for steaming, boiling, and bringing up the temperature for things that need a bit of a longer cooking time. When in doubt, whip out your wok! Cooking in wok has become very popular in recent years as a tasteful healthy way to prepare food. To cook traditional Chinese food, many chefs recommend using a wok ladle. Ladles used for cooking are usually shallower than those used for serving. Their curved bowl enables food and sauce to be tossed together to ensure even cooking. Some gravy ladles will feature spouts as part of the design so that once the gravy is scooped out, it can be drizzled over the food evenly. Description Everyone will need some skimmers to fish out their food from the hotpot before it disappears into the deep! Be sure you get a set of these for your next Hot Pot meal. This Chinese spider/strainer is great for frying or straining and is commonly seen in many Chinatown restaurants. These days, however, any strainer or even a slotted spoon for frying or draining liquid from wontons or dumplings will do just fine. We use a variety of strainers in The Woks of Life kitchen including the traditional Chinese spider pictured below. It’s perfect for scooping egg roll filling out of the wok as you can see in our Egg Roll recipe– just like the Chinese cooking tools used in Chinese restaurants! I am sure you will use it for frying like we do every year when making crispy shrimp chips for Chinese New year!Great for everyday stirring and mixing needs. They don’t absorb flavors, colors, and liquids as easily as your average wooden spoon (I still have a wooden spoon that’s all splotchy pink from a beet salad), and don’t conduct all the heat from your wok like your metal spatula. We use these bamboo utensils interchangeably with the wok spatula and at times even prefer them over the metal ones for stir-fry.

Stainless Steel Wok Ladle - School of Wok

We use multiple colanders in our kitchen and on a busy day we use them all! We have a variety of them that are fine mesh, copper plated, decorative plastic and stainless steel but our colander of choice is stainless steel because it is durable and easy to clean. A typical ladle holds 1/2 cup of liquid or about 4 oz. For more on the different ladle capacities, read our article discussing how much a ladle can hold. With your raw egg in a ladle, place it in the water till the water is just under the sides. Do not submerge it. If you’re a lover of Chinese food dishes like stir-fry, chop suey or chow mein then no doubt you are familiar with how versatile a wok can be so why not considering adding the handy wok ladle to your kitchen? Description

Okay, okay–technically, most definitely not “Chinese,” but it’s great for grating ginger and garlic, excellent for zesting, and perfect for parmesan cheese . Great for grating ginger and spices, and excellent for zesting, I swear by this thing. It’ll make all your other graters and zesters blush with embarrassment at their inadequacy.

Epicurious Best Ladles (2023), Tested and Reviewed | Epicurious

When considering the size of your ladle, some consumers also consider the decorative aspect of a ladle. Some decorative ladles may come with a smaller bowl but will provide real elegance to your dish or beverage. When serving a sophisticated punch, consider using long-handled stainless steel or blown glass ladle. If you’re like most of us, the kitchen utensil you used in these final moments was the humble ladle but did you ever stop to think about how many different types of ladles there are?Material: Made of high-quality stainless steel: This ensures durability and longevity for the product, as well as resistance to rust and corrosion. Keep collections to yourself or inspire other shoppers! Keep in mind that anyone can view public collections - they may also appear in recommendations and other places. We think this Blendtec blender is a lifetime blender because unless you take it to China and plug it into a 220 volt outlet by mistake (yup, it did happen and it was scarry!), this could be the last blender you’ll buy. Take it from a family who have gone through multiple blenders that were either not up to the job or just burned out. Don’t soak your pan in water for extended periods. This will lead to rust. If you have caked on food that you want to get rid of, pour in some warm water and bring it to a boil on the stove. That stuff will start to loosen and come up within 5-10 minutes. Serve up a heaping mound of rice in one of these bowls and just keep adding bits of food as you go along. It’s different from the American style of piling up your plate first and then digging in. They’re also a handy size for preparing ingredients before throwing them into your wok. It’s the ramekin of the Chinese food world.