Every culinary heritage has its own traditional cookware that has been passed down from generation to generation, and along the way improved with the discovery of new materials and technology.
The introduction of rice cooker in the early 60's has certainly revolutionised the Chinese kitchen. However, certain things remain unchanged. To the uninitiated Chinese cooking paraphernalia can be a bit of a mystery.
Cast Iron Wok
Some of the better-known cooking utensils like the wok and bamboo steamer don't need much explanation. However, there is more to Chinese cooking than just stir-frying and steaming.
The wok is perhaps the most well know Chinese cooking implement worldwide and is often associated with stir-fry cooking. But it is also a versatile multi-functional utensil as far as Chinese chefs are concerned. In addition to stir-frying techniques, one can also steam, pan fry, deep fry, boil, braise and even steam bake in a wok.
The best wok is made from cast iron. It cooks better, doesn't easily stain and is low maintenance. Stainless steel wok tends to leave stubborn greasy patches around the rim, which require a lot of scrubbing. Today, wok is also available in non-stick material and mostly with a flat bottom for electric or induction cooker. The most recent is the electric wok. It will do the job but to traditionalist and purists, a proper wok is meant to be used over open flame.
But long before the discovery of metal, the most common cooking vessel in ancient China is made from clay. Chinese clay pots have a long history, which dates back to the Neolithic period.
Most of the clay pots seen in Asian grocery stores, particularly in Chinese groceries are made in Guangzhou in Southern China. These pots come in various shapes and sizes, and each shape is unique in its application.
There is a pot exclusively used for preparing traditional Chinese herbal medicine. It has a short handle protruding from one side, a lid and a spout on another, giving this pot its unique appearance.
Then there is the big pot exclusively for soup. Tall with a slightly rotund body, this pot comes with a tight fitted lid and a protruded short handle on the side.
There is a third type of clay pot, which is used mainly for preparing both stew-like meat and vegetable dish, and a rice and meat combination dish. The mouth of the pot is much wider than the base, which is usually flat and it comes with a tight fitted lid to keep the moisture in. Another unique feature of the pot is the wire mesh that criss-crosses the outside of the pot. This pot is excellent for stewing, especially meat like chicken and lamb, or tofu and tempeh for vegetarians.
A clay pot's biggest advantage is its heat retaining property. Dishes cooked in a clay pot can retain heat for well over an hour, plus the food has a subtle earthy flavour to it.
Most of the clay pots sold are either partially (only the inside) or entirely glazed. Test carried out on all three types tested negative for lead, but the highly decorative and colourful chinaware, including some blue and white styles, contained lead. For cooking purposes, it is best to stick to regular clay pots.
Zainil Zainuddin
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