This shovel-like apparatus is specifically designed for stir-frying in a wok, which, in Chinese cooking, involves turning the heat up to very high temperatures. Thus the spatula needs to keep the food moving so it doesn’t burn. Its round blade matches the shape of the wok, and the upturned sides help push and scoop up ingredients. Look for a spatula with a long, stiff handle that can reach into the depths of the wok, and if it’s a wood handle, check that the joint is tight and smooth.
(Stainless-steel wok spatula, $6.47; bridgekitchenware.com)
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