Filipino cooking is built around long braises, clay pot simmering, and saucing that reduces vinegar and soy into something completely different from either. The techniques are forgiving; the vessels matter.
A carbon steel wok handles the high-heat stir-fries. A clay pot (palayok) gives braises a mineral quality you can't replicate in stainless. A mortar and pestle is faster than a blender for small batches of garlic and ginger.
What we'd buy
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