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10.5" CARBON STEEL WOK (12322002)

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    Recipes

    Hot And Sour Soup

    An easy, Chinese hot and sour soup recipe inspired by Chef Ken Wang. Packed full of ingredients, this spicy, sweet, chicken soup will hit all points on your flavour palate!
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    Twice-Cooked Squid

    In many parts of China and Hong Kong, cuttlefish are actually more popular than squid and, as cuttlefish have much thicker meat than squid, the double-cooking process detailed here is essential.
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    Korean Egg Bread

    Experience the fluffy and flavourful joy of this popular treat right in your own kitchen!
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    Thai Basil Prawns

    Pad Grapao Goong: A sweet, salty, spicy and fragrant Thai basil prawn stir-fry!
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    Hoisin And Cola Ribs

    Use Hoisin sauce and Coca-cola to sweeten the ribs while giving them a nice and tempting glaze.
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    Spicy Gochujang Korean Mac & Cheese

    Discover the mouth-watering marriage of classic comfort and Korean flair with our delectable Korean Mac and Cheese recipe.
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    Thai Style Pork Patties

    If you're craving the flavours of Thailand and only have 15 minutes, these small pork patties are the perfect solution to your problem!
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    Vegetarian Spring Rolls

    Learn how to make delicious and easy vegetable spring rolls with School of Wok. Perfect for a tasty and healthy snack!
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    Chinese Aubergine with Pork Mince

    Straight from Jeremy Pang's new book, Hong Kong Kitchen - this is all about bold flavours: ginger, garlic, chilli, and a meaty sauce that soaks beautifully into pan-fried aubergine.
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    Black Bean Pork Belly

    This dish is a symphony of lightly spiced and deep savoury flavours. Perfectly balanced and bursting with authentic Cantonese goodness, it's a culinary journey you won't want to miss.
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