Cookware
Choose a pan, pot or steaming setup for the job. Start with what already fits in your kitchen.
On the stove
Nonstick skillet
For eggs, tofu slices or delicate fish, choose enough flat space to turn the food without crowding it. Use the recipe's heat setting and stay within the pan maker's limits.
Lidded saucepan
A well-fitting lid matters for the rice method. For soup or tea, choose the capacity specified so there is room to stir and pour without filling the pot to its rim.
Heavy lidded pot
For pork adobo, use a saucepan or small Dutch oven that holds the meat snugly with liquid partway up it. An oversized shallow pan loses liquid differently; keep checking during the simmer.
Wide boiling pot
Long gai lan stems need room to fit and move. Check that you can lift the vegetables out with tongs and drain them safely before heating the water.
For steam & oven heat
Steaming rack
Use a stable, purpose-made rack that fits the pot and is compatible with its lining. Keep the food dish above the water and leave space for steam around it. Never let the pot boil dry.
Shallow heatproof bowl
A solid bowl holds egg custard where a perforated basket cannot. Use a dish its maker permits for steaming, with room to lift it out safely using dry heat protection. Microwave-safe alone is not enough.
Rimmed baking sheet
The rim contains juices from the lemongrass chicken. For cookies, use the tray size and spacing in the recipe; don't crowd a full batch onto a much smaller sheet.