 Tongs, slotted spoons, wooden spoons, and sieves may be used to remove or separate foods from the hot oil.Japanese deep frying tools include long metal chopsticks; the "agemono-nabe" deep frying pot, which is heavy for retaining heat and deep for holding oil; the "ami-shakushi" net ladle used for scooping out batter debris; and the "abura-kiri" oil drying rack pan.Deep-fried foods are common in many countries, and have also been described as "a staple of almost all street cuisines on all continents".