Strainer or Slotted Spoon

I recommend a traditional Chinese-style strainer with a long bamboo handle (often called a “spider”). I’m not sure why, but this utensil sometimes makes me feel like a superhero, especially when I’m trying to fry egg rolls for a hundred guests. It’s made out of wire mesh and is great for removing deep-fried foods from oil as well as removing blanched foods from boiling water. You can find this type of strainer at an Asian market or specialty gourmet store. I find it to be an indispensable tool in my kitchen. You can also use a wide, Western-style slotted spoon in place of a Chinese-style strainer, but don’t use it for deep-frying if it’s made of plastic.