Wok Chan

A shovel-like spatula with a slightly curved edge, shaped specifically to match the curve of a wok's interior for the fast tossing and scraping motion central to stir-frying.

Material & Construction

Stamped or forged steel with a wide, gently curved blade and a long handle, often wrapped or capped in wood to insulate against heat from a hot wok.

Traditional Uses

Tossing, flipping, and scraping food against the wok's curved sides in the rapid, continuous motion characteristic of stir-frying over very high heat.

Modern Availability / Equivalents

A flat Western spatula can substitute but doesn't match the wok's curve as closely; dedicated wok chan are widely sold internationally alongside woks.

Care & Maintenance

Hand-wash and dry promptly to prevent rust on carbon-steel versions; avoid abrasive scrubbing on a well-seasoned edge.