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Asian kitchen essentials

You can cook most Asian dishes with ordinary pans, but a few pieces of kit make a real difference. Start with a wok and, if you eat rice often, a rice cooker. Everything else depends on what you like to cook, and each section links to our guide for that kind of cooking.

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Asian kitchen equipment laid out: carbon-steel wok, bamboo steamer, rice cooker, cleaver, mortar and pestle, sushi mat, split hot pot and matcha whisk

Start here

Popular choices are well-reviewed products with a long track record on Amazon UK; we haven’t tested them ourselves. Our guides explain how to stir-fry at home and how to cook perfect rice.

Carbon steel wok

Carbon steel heats fast and becomes non-stick once seasoned. Match the base to your hob: flat for electric and induction.

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Rice cooker

If you eat rice most days, a rice cooker pays for itself in consistent rice and one less pan to watch.

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Steaming and dumplings

A bamboo steamer is the most useful cheap upgrade in an Asian kitchen: dumplings, bao, fish and vegetables.

Our guides: How to use a bamboo steamer · How to make dumplings · How to make bao buns

Prep: knives, pounding and temperature

Three tools that make curry pastes, chilli oil and fast stir-fry prep much easier.

Our guides: Thai curry pastes · How to make chilli oil

Japanese cooking

Small, inexpensive tools for sushi nights, miso soup and matcha.

Our guides: How to make sushi at home · Matcha guide

Hot pot and Korean barbecue

For cooking at the table. Always use tabletop heat in a well-ventilated room.

Divided hot pot

A split pot lets spicy and mild eaters share one table. An electric one needs no separate hob.

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Portable induction hob

For hot pot and Korean barbecue at the table, or as an extra ring in a small or shared kitchen. Safer indoors than a gas burner.

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Our guides: Hot pot at home · Korean BBQ at home

Prefer to see it in person? Many Asian supermarkets sell woks, steamers and rice cookers too. Find a store near you.