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10.5" CARBON STEEL WOK (12322002)

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    Recipes

    Spinach and Paneer Paratha

    Today we’re joined by Chetna Makan, showing us a deliciously simple recipe from her latest cookbook “easy Indian vegetarian”.
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    Pork Belly Yakisoba

    A flavourful Japanese delight with crispy pork belly and stir-fried noodles.
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    Pineapple Fried Rice

    This is the ultimate Thai fried rice recipe, made with fresh pineapple and prawns, and served inside the pineapple itself
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    Cod, Kale & Pinenut Fun Gor in Chilli Broth

    A creation for AIA these succulent dumplings served in a spicy broth are a delicious showstopper!
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    Festive Crispy Pork Belly

    Looking for a new take on pork belly? Think delicious crispy crackling and succulent Chinese-style roast pork full of flavour with this sure-to-impress recipe.
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    Sambal Fish

    Delicate, flaky Plaice with a hot and fragrant sambal
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    Pom's Thai Green Curry

    Try Chef Pom's fragrant and creamy Thai green curry
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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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    Green Beans With Chilli Hoisin

    This vegetarian recipe for Stir-Fried Green Beans with Chilli Hoisin features in Jeremy’s first cookbook, ‘Chinese Unchopped’
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    Szechuan Beef Stir Fry

    The perfect fakeaway for the weekend! Tender beef in a Spicy, smokey and sour Szechuan-style sauce
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