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10.5" CARBON STEEL WOK (12322002)

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    Recipes

    Kung Pao Cauliflower

    Kung Pao Cauliflower recipe. Chef Jeremy Pang’s easy vegan alternative to Kung Pao Chicken uses roasted, crispy cauliflower in a spicy, Kung Pao sauce.
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    Cantonese Roast Chicken

    Experience the incredible with our Crispy Cantonese Roast Chicken – a recipe that delivers unmatched deliciousness!
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    Filipino Roasted Pork Belly (Lechon Liempo)

    This Filipino Lechon Leimpo is the best pork you will ever have.
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    Bao Dough Recipe

    This brilliant bao dough recipe from Chef Jeremy Pang will teach you how to make the Asian street-food sensation of soft, fluffy steamed bao buns - from scratch!
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    Chinese Chive Pockets

    Delicious pan-fried dough filled with fragrant Chinese chives
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    Glazed Chinese Greens with Oyster Sauce

    A super simple yet flavourful recipe using Pak Choi. These greens are great as part of a feast or enjoyed by themselves as a snack.
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    Japanese Chashu Pork

    Take a journey with us into the world of Japanese cuisine, learn tips and tricks that you can take home, and find out why this chashu pork is such a hit!
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    Haddock With Soy And Ginger

    Tender haddock infused with the flavors of soy and ginger.
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    Seafood Pad Cha (Ta Lay Pad Cha)

    Pad Cha in Thai refers to the practice of making your wok so hot that when you add the ingredients, they literally explode. That’s what makes this dish so tasty. The flavours, especially the chilli, suddenly explode. This dish can be made with mixed seafood or just lobster! A thank you to Chef Saiphin Moore from [Rosa's Thai Cafe](http://rosasthaicafe.com/) for the recipe!
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    Thai Coconut Soup Tom Kha Gai

    Tom Kha Gai , an aromatic simple fragrant soup and is perfect for a mid-week meal.
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