Wok
A round bowl of carbon steel: one pan for fire, steam, fry, and the toss that keeps a weeknight honest.
Chinese cuisine · Cookware
Chinese hearths
The pots, disks, and ovens that make Chinese food sound like itself — not a substitute skillet with the same recipe printed on top.
A cuisine is a shape of fire as much as a spice drawer. These are the vessels this kitchen still cooks in — the hearths of the country, with an Amazon search if you want to bring one home.
Back to Chinese cooking · Open the Chinese pantry · All cookware
Dutch oven
A heavy pot with a tight lid: the one the 30 books reach for when they do not name a country-specific hearth.
Mortar and pestle
A bowl and a weight: salsa, pesto, and spice pastes that still taste of the stone they were born in.
Bamboo steamer
Stacked bamboo trays over a wok of water: dumplings, fish, and rice that cook in perfume instead of fat.
Sand pot
A thin clay casserole bound in wire: soups and clay-pot rice that arrive still rattling.
Hot pot
A simmering pot in the middle of the table: the meal is the fire the guests cook for themselves.
Keep cooking
The Chinese pantry, pots, and table
The spices, mixes, and hearths that belong to Chinese cooking — then the people around them, and the kitchens still joining the table.
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