Pots and Pans

The wok is basic to a traditional Thai kitchen, but while I love my big, heavy carbon-steel wok I do most of my cooking in a large, deep, black cast-iron skillet. It heats up fast, holds heat well, handles large quantities of food, and is designed for a flat-top Western-style stove. Most Thai cooks upcountry use their woks on small bucket-shaped charcoal stoves or on propane burners designed to accommodate a wok’s rounded shape. A good electric wok works well for the majority of Thai dishes, including curries and stir-fries, which need strong, steady heat rather than intense prolonged high heat. Though it takes up counter space, it frees your stove for other simmering pots, and the solid, balanced base keeps it steady while you scoop and stir. Any large, deep skillet will serve you well, along with a small skillet and a few saucepans. A big Dutch oven with a tight-fitting lid helps if you want to improvise a small steamer or make curry for a crowd.