For making stir fries, curries and even deep frying in your wok, a wok ladle is a useful tool. Much like a traditional ladle except with a shallower bowl and an extra long handle, the wok ladle is designed reaching to the curved bottom of a wok while keeping the chef's hand far away from the high-heats of wok cooking. There are several styles of wok ladles available. A simple, machine-made model is the most economical option. The hand hammered and hand-forged ladles are more durable and attractive, and are constructed from one piece of stainless steel with extra metal reinforcement near the bottom of the handle - the place where the most pressure is put on the ladle.
Unlike regular ladles, wok ladles have a larger angle at the point where the shallow bowl meets the handle. This keeps cook's hands away from the area directly above the wok, keeping the hot steam and oils from burning hands. Use a solid wok ladle for making curries or Asian dishes heavy in sauce. Use a perforated model for deep frying or boiling in the wok.