Hot Pot Utensils: What You Need and How to Use Them

Hot pot utensils are the tools used to cook and serve bite-size ingredients in a simmering pot of broth at the table. A ladle, long chopsticks, wire skimmers, and individual dipping bowls make the meal easier to manage, while the right equipment helps keep raw and cooked foods separate.

Hot pot varies across Chinese, Japanese, Korean, and other regional traditions, so there is no single required utensil set. This practical guide covers a simple setup for four diners, with alternatives if you do not own specialty tools.

Ingredients

1 heat-safe tabletop hot pot, about 3–4 qt (2.8–3.8 L), with a stable electric burner or induction-compatible base
1 heat-safe ladle, about 8–12 oz (240–355 ml)
4 pairs long cooking chopsticks, about 10–12 in (25–30 cm), or 4 long-handled cooking forks
2 wire skimmers or hot pot strainers, about 3–4 in (8–10 cm) wide, with long handles
4 individual dipping bowls, about 4–6 oz (120–180 ml) each
4 pairs of eating chopsticks, or 4 forks, kept separate from the cooking utensils
1 heatproof trivet, large enough to support the hot pot
1 pair heat-resistant oven mitts or pot holders
1 food thermometer, preferably instant-read
1 clean serving plate for cooked food and 1 separate plate for raw ingredients

Instructions

Check the pot and heat source. Confirm that the pot is made for stovetop, electric, or induction use as appropriate; a ceramic pot that is not induction-compatible will not heat on an induction burner. Set the burner on a flat, stable, uncluttered surface away from table edges, curtains, and children. Place the trivet nearby for the hot pot when it is removed from the burner.
Arrange utensils before cooking. Put the ladle beside the pot for serving broth. Place the cooking chopsticks and skimmers within easy reach, but keep their handles away from the flame or hot element. Give each diner a dipping bowl and separate eating chopsticks or a fork. Keep the clean cooked-food plate apart from the plate holding raw ingredients.
Heat broth safely. Add broth to the pot according to its capacity, leaving enough room to prevent bubbling broth from spilling over when ingredients are added. Bring it to a simmer on the burner, following the appliance and pot instructions. Keep broth hot enough to simmer during cooking; turn the heat down if it boils vigorously or splashes.
Cook ingredients in small batches. Use the long cooking chopsticks or a skimmer to lower ingredients into the broth. Avoid crowding the pot, which can cool the broth and make cooking times harder to judge. Use the skimmer to lift out delicate items such as leafy greens, dumplings, and thin slices of meat. Do not serve food with the utensil that handled raw ingredients until it has been washed.
Check doneness where needed. Thinly sliced meat should be cooked through, not merely dipped briefly. For whole cuts of beef, pork, veal, lamb, or goat, the USDA FSIS safe minimum is 145°F (63°C) followed by a 3-minute rest; ground meat must reach 160°F (71°C), and poultry must reach 165°F (74°C). Fish should reach 145°F (63°C). Use a food thermometer when the piece is thick enough to check reliably; otherwise cook small pieces thoroughly and avoid serving raw or partly cooked meat. Follow package directions for prepared dumplings and other filled items.
Serve carefully. Transfer cooked food to the clean plate with a clean skimmer or cooking chopsticks. Let it cool briefly, then eat with the separate personal utensils and dipping sauce. Use the ladle for broth, taking care not to lean over the pot or pass hot liquid over another diner.

Tips

Skip specialty tools if needed. A long-handled slotted spoon can replace a wire skimmer, and sturdy, long cooking chopsticks can replace cooking forks. Avoid short table chopsticks for retrieving food from a deep, hot pot.
Keep raw and cooked tools apart. Mark or place cooking utensils for raw food on the raw-ingredient side of the table. Wash them with hot, soapy water before using them for cooked food; never put cooked food back on a plate that held raw meat or seafood.
Choose materials for the pot. Silicone, stainless steel, and heat-resistant wood are useful choices. Avoid plastic tools that are not rated for hot liquids, and check whether metal utensils could scratch a coated pot.
Prevent burns and spills. Keep cords secured, use a stable trivet, and do not fill the pot to the brim. Children should not handle the burner, hot pot, or long utensils near the simmering broth.

Serving Suggestions

Set out dipping sauces in the individual bowls before the broth reaches the table. Common options include sesame paste, soy sauce, chili oil, minced garlic, scallions, or a vinegar-based dip; offer them separately so diners can adjust to taste. Arrange raw vegetables, tofu, noodles, and uncooked proteins on separate platters, and provide clean serving tongs or chopsticks for each platter. Keep raw poultry and seafood separate from ready-to-eat ingredients, and do not let raw juices drip onto other foods.

Serve cooked ingredients as they are lifted from the broth, with rice or noodles on the side if desired. If the hot pot is shared, each person should use personal eating chopsticks only for food already cooked and placed in their bowl—not for reaching into the communal pot.

Variations

For a compact setup, use one ladle, two skimmers, and one pair of long cooking chopsticks for a small group, while still giving every diner separate eating utensils. A tabletop electric hot pot may combine the vessel and heater; follow its manual for fill limits and cleaning. If no tabletop burner is available, cook the broth and ingredients on the stove in batches, then serve them at the table in heat-safe bowls. The meal remains hot pot-inspired, but it will not be cooked communally at the table.

For a divided pot with two broths, use a separate ladle for each side to keep flavors distinct. Add color-coded handles or keep each ladle parked on its own side. For guests who prefer not to use chopsticks, provide long-handled forks or tongs for cooking and ordinary forks for eating.

Storage and Reheating

These utensils are reusable equipment, not a prepared dish; clean them after the meal rather than storing them with food. Wash utensils that touched raw meat, poultry, seafood, or eggs promptly with hot, soapy water, then dry fully. Follow the manufacturer’s instructions for the pot and burner, and do not immerse an electric base or cord in water. Store all pieces dry and away from heat.

For leftover broth and cooked ingredients, refrigerate within 2 hours of cooking (within 1 hour if the room is above 90°F / 32°C). Store in shallow, covered containers and use within 3–4 days. Reheat leftovers to 165°F (74°C), checking with a food thermometer. Discard food left at room temperature longer than 2 hours; do not use the simmering pot as a way to hold leftovers overnight.

Frequently Asked Questions

What utensils are essential for hot pot?
A heat-safe pot and stable heat source, a ladle, long cooking chopsticks or forks, skimmers, individual bowls, and separate eating utensils cover the basics. A trivet and heat-resistant mitts make handling the hot pot safer.

Can I use regular chopsticks to cook hot pot?
Use long cooking chopsticks made for handling food in hot broth, rather than short personal eating chopsticks. Keep cooking and eating utensils separate to reduce cross-contamination between raw and cooked food.

Do I need a special hot pot strainer?
No. A small wire skimmer is convenient for retrieving greens, dumplings, and other small pieces, but a long-handled slotted spoon works too. Choose a tool that fits the pot without requiring your hand to hover over the broth.

Can I use metal utensils in a nonstick hot pot?
Check the pot’s care instructions first. Metal can scratch some nonstick coatings, so silicone or wood is a safer choice when the manufacturer does not explicitly allow metal utensils.

How do I keep raw meat utensils from contaminating cooked food?
Use dedicated cooking tools for raw ingredients and clean them with hot, soapy water before using them for cooked food. Keep raw and cooked plates separate, and never return cooked food to a plate that held raw ingredients.

Can I clean an electric hot pot in the dishwasher?
Only if the manufacturer says the removable pot and accessories are dishwasher-safe. Unplug the unit and keep its heating base, plug, and cord dry; wipe the base as directed in the manual.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).