13 minutes ago, KennethT said:
Main vessel... or only! But the good thing about the wok is that it cleans fast (just a quick rinse in hot water) and the stir fried veg cook super fast, so you can plate your braised dish (typically family style), clean the wok and cook the veg and the braised dish will have barely cooled down. That's my experience anyway..
What I was trying to say, you have done more eloquently.
Only one thing. Few Chinese home kitchens have a hot water supply.