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Tool: The Wok Utensils
Appears in
By Robert Danhi
Published 2008
Both the long-handled, shortheaded wok spatula (the chuan) with its rounded edge and the long-handled, broad, shallow wok ladle (the hoak) evolved in the fiery heart of the wok world. The spatula’s rimmed edge sweeps through the wok, following the contour of the side.
Open-kitchen Chinese restaurants offer a window into a world where vegetables and noodles twist and turn effortlessly and a plethora of sauces are dipped and poured all day long in flame-engulfed woks. The ladle draws seasonings from counter to cookware on the fly. Buy both utensils for home use. Fourteen-inch handles are my length of choice. These tools are so intuitive that they may insinuate their way into all your cooking, not just Asian.
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