Handy utensils

One of the basic utensils that every wok user needs is a lid. It is also handy to use a special spatula with a rounded tip. Another practical utensil is a semi-circular wire draining frame that can be hung on the edge of the wok. It is used to hold and keep warm larger ingredients that are already cooked, or for draining fried foods. Fried foods are best removed from the wok with a slotted spoon. The optimum temperature for deep-frying can be ascertained with a fat thermometer, which measures temperatures of up to 300 degrees Celsius. And you'll need a sieve insert for steaming. The food to be steamed is placed on it so that it doesn't come into contact with the water.