The work is the most important utensil in the Chinese kitchen. Its ancient design has been adapted for modern use with a metal ring, which the pan sits in on the burner. Even more contemporary are the stainless-steel woks with flat copper bottoms that rest directly on the burner. The Chinese spatula is specially designed for stir-frying in the wok. In the absence of the modern meat grinder, a pair a cleavers put to work simultaneously will achieve the same results.
Cleavers are available in various grades of steel.
The best all-purpose tool is made of high carbon steel, which takes a good edge and is heavy enough to cut through bones. The bamboo steamer has the additional asset of allowing more than one layer of food to be steamed simultaneously - just stack a second basket on top of the first. These steamers are placed above hot water in a wok. This wide, flat wire strainer with a long bamboo handle is very useful for removing deep-fried foods from hot oil or noodles from boiling water. These dishes are named for the heavy iron platter that is used for serving.