Wok
A versatile round-bottomed pan that is primarily identified with cooking stir fries, but can also be used to deep fry, braise, stew, smoke or make soup.
Flat wok shovel
Called a "chan", this versatile tool is used to flip and toss ingredients when stir-frying, as well as to measure sauces and remove cooked food from the wok to a serving plate.
Cleaver
Although a little daunting at first a cleaver is extremely useful. It will easily chop through bones when cutting a chicken or duck into portions, and is good for chopping vegetables. The flat side easily squashes garlic cloves ready for mincing.
Bamboo steamer
Essential for steaming dim sum, vegetables, fish etc. Food to be cooked is placed on a plate in the steamer and then sat inside a wok over simmering water. Available in many sizes that can stack on top of one another.
