Equipment

Editorial first. A wok page should tell you when a skillet is enough. Commission never decides the advice.

• Mixing bowl

  For tossing, soaking and mixing.

• Chef's knife

  Everyday knife work.

  Full guide

• Cutting board

  A stable board. Wood or plastic.

• Frying pan

  Wide skillet for searing and sauces.

• Saucepan

  For rice, reductions and small stews.

• Stockpot

  For broths and noodles.

• Wok

  High-heat tossing. A large skillet can stand in.

  Full guide

• Dutch oven

  Heavy pot for braises.

  Full guide

• Rice cooker

  Optional. A saucepan with a lid also works.

  Full guide

• Mortar and pestle

  For pounding som tam, curry paste, spices.

• Comal or dry skillet

  For warming tortillas.

• Paella pan

  Wide, shallow. A large skillet can stand in at home.

• Stone bowl or heavy casserole

  For dolsot-style heat. Optional.

• Oven

  Baking and roasting.

• Baking tray

  For pastry and roasting.

• Rolling pin

  For laminated dough.

• Tongs

  Turning meat and noodles.

• Spider or strainer

  Lifting noodles from water.

• Kitchen scale

  For pastry and reliable nutrition maths.

• Timer

  Your phone is fine.

• Blender

  For marinades and smooth gravies. A stick blender often does.

  Full guide

• Air fryer

  Hot circulating air. Useful for crisping; not a wok.

  Full guide

• Slow cooker

  Low-and-slow braises. Editorial substitutions belong on the recipe.

• Pressure cooker

  For broths and beans when time is short.