Tag Archives: wokshop.com

The Best Gift for a Cook: A Carbon-Steel Wok

‘Tis the season for wokking!  About two weeks ago my friend Kathy Gunst did a radio segment for WBUR’s Here and Now: The 4 Kitchen Gadgets That Should Be On Every Chef’s Holiday Wish List. Kathy asked me to weigh in on my favorite kitchen tool. Well, how could the wok evangelist resist plugging her favorite pan? Tane Chan of WokShop.com tells me that since the segment aired, her staff has been busy packing up woks nonstop! Cartons clutter the entrance of Tane’s tiny store in San Francisco’s Chinatown, with more boxes in the back and in every corner waiting for the daily Read More …

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Suncraft fruit knife

When I was in San Francisco visiting Tane Chan, owner of the Wok Shop I treated myself to a knife. I have so many knives and I should be getting rid of stuff rather than buying more but how could I resist? Tane told me her mother used the Suncraft knife for over 30 years! It was her favorite knife to cut fruit for her grandchildren and great-grandchildren. Tane’s mom used it until the handle was worn and the finish disappeared. In the 30 plus years Mrs. Ong had the stainless-steel knife she never had it sharpened and used it Read More …

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Best Spatula for Stir-Frying

When you stir-fry it’s natural to assume you’ll be using a Chinese spatula, also known as a wok chuan in Cantonese. These beautiful tools have a shovel-like shape which means as you stir-fry, each scoop holds more food than a Western spatula. The rounded edge also fits the contour of the wok. I adore the Chinese spatula (pictured left) that I bought years ago in Kowloon, at Chan Chi Kee, the famous knife shop. If only I had bought more. For whatever reason, the Chinese spatulas I find these days look similar to mine but the design is off. Some are Read More …

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Men’s Health Magazine Stir-Fries

Stir-Frying is officially macho cooking. The November issue of Men’s Health “Gourmet Guy” features my Hong Kong Style Mango Ginger Chicken with some of my favorite stir-fry tips. Tane Chan, the owner of The Wok Shop in San Francisco’s Chinatown has called the wok a macho pan for years. But it’s nice to see a magazine like Men’s Health concur. After interviewing countless chefs for my book The Breath of a Wok I decided the best name for stir-fry chefs is Wok Warriors. In China restaurant woks are set over stoves set at 200,000 BTUs with flames that can jump Read More …

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