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Traditional rice steamers in Laos
Traditional rice steamers in Laos
Two types of steaming vessels, metal and wood with bamboo
Two types of steaming vessels, metal and wood with bamboo
A simple hearth with a metal pan holding two wooden steaming vessels and a wooden lid used in Japan
A simple hearth with a metal pan holding two wooden steaming vessels and a wooden lid used in Japan
A makeshift steaming vessel with lid removed; a frozen dish is placed on a metal frame in a single handled wok with water.
A makeshift steaming vessel with lid removed; a frozen dish is placed on a metal frame in a single handled wok with water.
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A wok being used for stir frying
A wok being used for stir frying
A wok (left) and karahi on a Western-style gas stove. Note that the karahi is sitting on an ordinary burner cover, while the round-bottomed wok is bal
A wok (left) and karahi on a Western-style gas stove. Note that the karahi is sitting on an ordinary burner cover, while the round-bottomed wok is balanced on a wok-ring.
A stick-handled flat-bottomed "Peking pan". While the surface looks like Teflon, it is actually well-seasoned carbon steel
A stick-handled flat-bottomed "Peking pan". While the surface looks like Teflon, it is actually well-seasoned carbon steel
An oiled kawah being preheated on a makeshift gas stove
An oiled kawah being preheated on a makeshift gas stove