"Wok Chan" usually refers to a wok chuan, the traditional metal spatula with a wide, slightly curved edge designed perfectly to fit the contours of a Chinese wok. Alternatively, it may refer to high-quality iron woks and kitchen tools from the famous Hong Kong brand Chan Chi Kee (CCK). Essential Traditional Wok Tools • Wok Chuan (Spatula): Features a shove-like, shovel shape with a lip to scoop, flip, and push food along the curved sides of the wok. It comes with a long handle (often with a wooden tip) to protect your hands from high radiant heat and flare-ups. Cooking Styles • Dry vs. Saucy Stir-Frying: A chuan (spatula) is ideal for dry dishes like fried rice, chow mein, or egg foo young because it easily scrapes food off the metal surface without tearing it. A hoak (ladle) is preferred for building and portioning saucy dishes like chop suey or kung pao chicken Wok Chuan (spatula) sizing codes determine the exact physical measurements used by chefs. Choosing the correct model number depends entirely on the size of the wok you are using: • #1: Large commercial size measuring 5.25″ wide × 20″ long. It is built for massive, heavy-duty restaurant burners. • #2: Standard commercial size measuring 5″ wide × 19″ long. It is the most common size found in professional kitchens. • #3: Medium home/commercial size measuring 4.5″ wide × 18″ long. It is perfect for large home setups. • #4: Standard home kitchen size measuring 4.25″ wide × 17″ long. It is widely considered the best size for a standard 14″ wok. • #5: Compact apartment size measuring approximately 4″ wide × 16″ long. It is designed for small 12″ woks and tight home stove spaces