My 5 basic cooking tools
The most useful cooking tool for me is cleaver. We eat a lot of green leafy vegetables, and we always cut vegetables or meat to bitable size.
Cleavers are among the most useful pieces of equipment that ever invented. The blade of a heavy cleaver is powerful enough to cut through bone, yet delicate enough to create paper thin slices of raw fish for sushi. the flat of the broad blade is ideal for crushing garlic or ginger, and the same blade can be used to convey the crushed items to the wok or pan.
A wok conducts and retains heat evenly and because of its shape, the food always return to the centre where the heat is most intense. This makes it ideally suited for stir-frying, braising, steaming, boiling and even for deep-frying. It requires far less oil than a flat-bottomed deep-fryer. It has more depth and a greater frying surface, so more food can be cooked more quickly. It is also much safer than a saucepan. As a wok has a larger capacity at the top than at the base, there is plenty of room to to accommodate the oil, even when extra ingredients are added, and it is not likely to overflow and catch fire.
A rice cooker. I cook a lot of rice, so I use modern electric rice cookers, it's easiest to cook rice. I just put rice in it, and add enough water, turn the power on, then need no more care till my dinner time. It will always keep the boiled rice warm if you don't turn off power.
A chopping board. This is used with the cleaver. Because I do a lot of cutting.
Wooden spoon or spatula. I do a lot stir fries. Unlike our poet Drax, what he can do is just to bit hard on the spoon to vent his dissatisfaction with the post modernist regime, but for me, wooden spoon is also one of my educational tools, too, because no laws in China has forbiden any parents to use a wooden spoon to teach their children a lesson. :)