A metal rack and a pair of long bamboo chopstick is great for deep frying since bamboo can withstand high heat and serves as a temperature measure, i.e. when the oil is hot enough for deep frying, the bamboo will start to give off air bubbles. Chopsticks are ideal for handling noodles though it might take a little practice.
Should you get one with a round bottom, make sure that a metal adaptation piece is available for it to sit nicely on the stove and on the work top. A metal spatula is also handy as it could scrap off occasional burnt bits from the wok not to mention the Chinese restaurant sound effect that could be achieved!
A good cast iron wok is a must have for every serious cook! It is a versatile piece of equipment that you'll learn to love. It could be used to stir fry, deep fry, steam, even grill like a hot plate! Unless you have an extra strong heat source, a thick cast iron wok is all the more desirable as it retains more heat ensuring a decent stir fry and grill. A non stick electric wok is something you don't want while a normal iron wok does not retain enough heat and gets rusty easily.
One with a round concave bottom but a flat base that will sit nicely on the stove is an ideal piece. It should also come with some sort of cover and preferably a rack for holding deep fried food. The cover will act as a shield from hot splattering oil as well as steam.
Seasoning a wok
Wash thoroughly with detergent and use a srubbing sponge to sand off rust if necessary. Let it burn on high heat for several minutes, allow it to cool somewhat and pour in a little vegetable oil, coat the surface with kitchen paper and heat till it smokes. Allow to cool and wipe off excess oil with kitchen paper. If the paper comes clean, it is ready for use, if not, heat, oil and wipe again till paper comes clean.
Once treated, the wok is as good as any non stick pan. However, always make sure the wok is hot enough and the surface coated with a little oil (especailly after using it as a steamer) before cooking.
Maintenance
Just hot water and a brush will do a nice cleaning job. Wash the edge and undersides of the wok with detergent, the inside should stay a little greasy so prevent overwashing with detergent. Should the grease disappear after a steaming job, reheat and reoil after washing. To prevent an iron wok from rusting, always dry it over heat and coat it with oil before storage.
Note:
Make sure the wok sits firmly on the stove and work top!
I use this thin cleaver most of the time. It's suitable for just about everything except thick bones and bread.
This cleaver is made of iron and it rusts, I keep a grinding stone for sharpening as well as sanding off the rust.
It's great for crushing sesame seeds, peanuts, peppers and various dried spices. It's especially useful when pounding just a small amout of spices too little for electric grinder.
To use, cushion with kitchen towel, cover half the mortar with one hand and pound at a 45 degree angle. This will prevent the content from splattering. Alternatively, round dried seeds can easily be ground with the pestle moving in a circular motion while keeping full contact with the mortar at all time.
Note:
Most dried spices are dry toasted before grinding to release full flavour as they contain volatile oil. When pounding mix spices, add them one at a time according to texture. The tough or slippery item goes first, the juicy one last.
So far, a grinder that's good for both wet and dry spices seems to be non existant! If you knew of one, please let me know!!
A small electric grinder is invaluable for the preparation of smaller amount of fresh wet spices. For dried spices, a coffee grinder is best. To rid the coffee grinder from the smell of spice, grind some rice after grinding spices.
If amount of herbs is insufficient for proper grinding of wet spice mixture, water or oil could be added. The extra water could be evaporated while the mixture is being fried. Extra oil could also be easily removed while or after cooking is done.