Wok
A round bowl of carbon steel: one pan for fire, steam, fry, and the toss that keeps a weeknight honest.
Indonesian cuisine · Cookware
Indonesian hearths
The pots, disks, and ovens that make Indonesian 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 Indonesian cooking · Open the Indonesian 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.
Cobek
A stone mortar and a pestle: sambal that is bruised, not pureed.
Dandang
A tall steamer pot: rice that is steamed, not boiled, the way a Javanese kitchen still prefers.
Keep cooking
The Indonesian pantry, pots, and table
The spices, mixes, and hearths that belong to Indonesian cooking — then the people around them, and the kitchens still joining the table.
Open the Indonesian pantry Open Indonesian cookware The Indonesian table Host an Indonesian night Join the community