Thai Cooking Utensils

Mortar & Pestle - A mortar and pestle should be the part of every well equipped kitchen and this granite model is not only functional and durable but also beautiful. The mortar and pestle helps to extract the juices and oils of fresh and dried spices and pulverizes fibrous roots and herbs.

Thai Hot Pot or Steam Boat - Serve Tom Yum Goong (Thai Lemongrass Shrimp Soup) in style at your next dinner party in a Thai Hot Pot Soup Serving Bowl. Keep soup hot by placing a small tea candle inside the chamber under the bowl

Steel Wok - Cooking with a wok gives a few advantages because of its rounded shape: food is heated evenly and thereby decreases cooking time and only a small amount of oil is needed compared to a skillet. The result is healthier food, retaining vitamins and less fat.

Before use a steel wok must always be seasoned!
To Season A Wok
1. Wash with soapy water.
2. Dry over medium heat on the stove.
3. Add 1-2 Tbsp cooking oil and rotate to spread evenly. Leave on the heat for 5 minutes
4. Turn off heat and allow to cool.
5. When cool wipe out excess oil

Wok Shovel (Spatular)  A Wok Shovel is used for stir frying in a wok. The shovel helps to turn the food to cook it evenly. The rounded shape of the end of the turner is ideal for the curved surface of the wok.

Stainless Steel Strainer Skimmer - Use a Stainless Steel Strainer (or Skimmer) when deep fat frying wontons, egg rolls, and appetizers. Also great for boiling pasta, dumplings, noodles, vegetables or meat for soups