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10.5" CARBON STEEL WOK (12322002)

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    Recipes

    Beggar's Chicken

    Beggar’s chicken, stuffed and marinated chicken cooked to perfection. You will never get chicken as juicy as this.
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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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    Spiced Lamb Skewers (Yang Rou Chuan)

    Get the BBQ ready this for Bank Holiday Easter weekend, these juicy lamb skewers are a winning dish.
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    General Tso's Chicken

    Discover the irresistible flavors of General Tso's Chicken by checking out the recipe and giving it a try for yourself!
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    Fish Ball & Prawn Thai Green Curry

    A fragrant, fiery Thai curry made from scratch with homemade fish balls and a vibrant green curry paste.
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    Beef Brisket Noodle Soup

    Learn how to make Beef Brisket Noodle Soup! This simple recipe from chef Jeremy Pang makes the Chinese version of Vietnamese Pho, using succulent stewed beef with noodles.
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    Korean Pork Tacos

    Juicy, soft and melt in the mouth Korean-style pork belly served with homemade corn tacos and quick pickled onions.
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    Crispy Aromatic Duck Legs

    Sweet and salty crispy shredded duck legs with a hint of aromatic spice
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    Chinese Takeaway-Style Chicken Curry

    A School of Wok favourite – nostalgic, flavour-packed and made from scratch!
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    Garlic & Xo Fried Rice

    Indulge in the irresistible combination of fragrant garlic and savory XO sauce in this delightful fried rice dish.
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