Southeast Asian Wok Spatula

A flat, slightly angled metal turner used for stir-frying in a wok, similar in function to China's wok chan but often paired with slightly different regional wok shapes and cooking styles.

Material & Construction

Stamped steel with a flat, broad blade and a long handle, frequently sold as part of a wok set alongside a matching ladle.

Traditional Uses

Tossing and turning ingredients quickly over high heat, scraping the wok's sides, and folding sauce through stir-fried dishes at the end of cooking.

Modern Availability / Equivalents

A Chinese wok chan or any flat metal turner is functionally interchangeable; the tools are near-identical across the wider region's wok traditions.

Care & Maintenance

Hand-wash and dry promptly to prevent rust; avoid harsh scrubbing on a seasoned carbon-steel blade.