Collection: Woks, Pans & Knives

Wok hei — the faint smokiness of food cooked fast over fierce heat — comes from a thin iron wok that heats hard and sheds temperature just as quickly. A heavy non-stick frying pan cannot produce it at any temperature. The Luchuan woks here are cast the traditional way and arrive already seasoned, so the first thing you cook in one is dinner.

With them, the knives Chinese cooks actually reach for: the broad cai dao (Chinese cleaver) that slices, minces and scoops the board clean with its flat, the heavier bone cleaver, and the curved blade for hand-shaved knife-cut noodles. Plus the prep tools that turn thirty minutes of julienne into five.