School of Wok - Wok Accessories (Ladle)

Product Information

If you want to cook stir fries and Chinese food just like a professional, you need an authentic Chinese-style ladle. And School of Wok founder Jeremy Pang has designed this classic School of Wok Ladle with a very deliberate wide angle between the shallow bowl and the handle, making it perfectly suited to agitating the vegetables, fish or meat in your wok as you cook. These handy bamboo skewers are great for grilling. Skewer your shrimp for your Shrimp Tacos and use them for a Beijing favorite – Spicy lamb skewers – Yangrou Chuan on the grill. Just remember to soak them overnight for best results before using them or they will burn on the grill. Be a wok star! You don’t need to attend Covent Garden’s award-winning School of Wok to cook Chinese food like a professional thanks to this special range of woks and accessories developed and endorsed by celebrity chef – and founder of the School of Wok – Jeremy Pang. This reversible griddle/grill pan is the best thing ever. Just lay it across two burners, and you’re in business. We love this pot/pan combo cooker. The lid doubles as a pan. What what!?!?!

Stainless Steel Wok Ladle - School of Wok

Soup ladles are one of the most commonly used types of ladles due to their versatile design and large, deep bowls. Some soup ladle designs may also feature a pouring spout to prevent hot soup from splattering inside the serving bowl. Slotted ladles are similar to frying ladles in that they can be used to handle foods that are being prepared in heated oil or other hot liquids. They allow you to scoop the food out while simultaneously draining the liquid away through the slots carved in the bottom of the ladle. If you’re like most of us, the kitchen utensil you used in these final moments was the humble ladle but did you ever stop to think about how many different types of ladles there are? For those of you who have used a sharpening steel before, we highly recommend this Wusthof model. It has a wider shape instead of the more common round version. This tool is definitely a luxury, but it is worth the money if you are a fanatic like my dad. In my opinion, it’s much easier to use than the round version and is a godsend when you just need a little more edge while you’re working on the cutting board. The first formally patented tool that resembled a ladle was described as a “cup holder” and the man who filed the patent in 1876 was Joseph Sherer.Small, short ladles are great for entertaining! Provide guests and family members alike with mess-free access to condiments or toppings for everything from a hotdog bar to ice cream socials. They are great for portion control of finer items such as crushed nuts or soft cheeses. These pans come pre-seasoned these days, but it’s still good to clean it before using it. After cleaning, dry it thoroughly, wipe a thin layer of oil all over it, and heat it on the stovetop. After that, it’s ready to use!

Wok spatula and ladle Tool Set, 17inches spatula for wok, 304

The ladle is used for dispensing the batter on your crepe maker while the tool is used to smooth the batter across the surface of the crepe maker ensuring that it’s distributed evenly.We know that's quite a list! We'll break down each size, its uses and discuss different ladle types. Keep reading as we uncover other unique uses for this kitchen tool. Constructed from stainless steel, deep fryer ladles will often feature a mesh strainer spoon at the end of the ladle handle to catch the food and remove it safely. Description Since most pancake recipes call for pre-measured amounts of batter, it’s best to look for ladles that fit the criteria you need. These kinds of ladles are usually used in restaurants that offer a salad bar and are almost always constructed of stainless steel.

School of Wok Ladle, Stainless Steel | Lakeland

Although it’s not known for certain exactly when the ladle was created, some think that they originated in the 1800s. If rust does form, don’t worry. Just scrub the rust off with warm water. Then rinse it, oil it, and reheat it again. With your raw egg in a ladle, place it in the water till the water is just under the sides. Do not submerge it. We use these Chinese cooking tools in our kitchen every day. That said, you don’t absolutely need any of these items to cook from our blog. But if you’re interested in broadening your base of kitchen equipment, here are some of the basic tools that we use and recommend. Not everything here is specifically in the category of Chinese cooking tools, but may be useful to preparing Chinese recipes all the same! In terms of material, silicone would be a good candidate for a pancake ladle since it’s flexible and will give you the ability to scrape the inside of your mixing bowl and measure accurately. DescriptionAlso referred to as pasta or spaghetti ladles, most designs allow you to scoop, strain and pour with the same utensil. It features the typical bowl design you would see with other types of ladles, but one side of the ladle is raised with perforated holes in it. In designs featuring a hole, the portion of the liquid containing water will sink to the bottom of the ladle bowl while the fat floats on top. Once separated, the fat can be poured out from the hole, leaving only the liquid behind. Description Like frying ladles, slotted ladles often have longer handles (for safety) and shallower, wider bowls. By designing the bowls in this way, it allows you to remove large amounts of food at once, further reducing any risk of being burned or scalded by hot grease or water. NoCry Cut Resistant Gloves – High Performance Level 5 Protection, Food Grade. Size Medium. Free Ebook Included! Thermometer for Deep Frying You’ve just whipped up a delicious bowl of your favorite stew or soup – the air in the kitchen hangs heavy with spices, herbs and you’re moments away from that final taste test.

Wok Ladle Long Handle Traditional Hand Hammered Chinese Wok Ladle Long Handle

Great for everyday stirring and mixing needs. They don’t absorb flavors, colors, and liquids as easily as your average wooden spoon (I still have a wooden spoon that’s all splotchy pink from a beet salad), and don’t conduct all the heat from your wok like your metal spatula. We use these bamboo utensils interchangeably with the wok spatula and at times even prefer them over the metal ones for stir-fry.

Okay, okay–technically, most definitely not “Chinese,” but it’s great for grating ginger and garlic, excellent for zesting, and perfect for parmesan cheese . Great for grating ginger and spices, and excellent for zesting, I swear by this thing. It’ll make all your other graters and zesters blush with embarrassment at their inadequacy. Serve up a heaping mound of rice in one of these bowls and just keep adding bits of food as you go along. It’s different from the American style of piling up your plate first and then digging in. They’re also a handy size for preparing ingredients before throwing them into your wok. It’s the ramekin of the Chinese food world. A shorter stem small ladle is used by some cultures as a soup spoon. These tiny ladles are used for consuming Japanese-style soups and broths such as miso soup. Here are some basic tips for caring for your cast iron cookware, which is similar to caring for a carbon steel wok: In the ladle family, there are also strainer ladles that are used for removing pasta, stir-frying, and taking deep-fried items from oil. Due to the high heat nature of these foods, these come with reinforced handles with a basket-like mesh bowl. These unique ladles are measured by the length of the handle and the diameter of the bowl.