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10.5" CARBON STEEL WOK (12322002)

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    Recipes

    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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    Wasabi Stem Stir Fry

    Delicious, fresh, flash fried wasabi stems with garlic, ginger and chilli!
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    Tantanmen Ramen

    Get ready to slurp your way to spicy bliss with this sensational Ramen recipe.
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    Cashew Chicken

    A true classic, this stir-fry is sure to be a winner every time!
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    Drunken Noodles

    Looking to binge in deep, tasty Thai flavours? These powerful better-than-a-takeaway noodles should do just the trick.
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    Karaage Don

    A Japanese fried chicken rice bowl with a delicious onsen egg!
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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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    Shaking Beef Salad

    This episode of School of Wok on Tour, we went to visit The Watercress Company so learn all about the growing, and harvesting of fresh watercress and cook up a delicious shaking beef salad!
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    Vegetarian Crispy Wontons

    The crispy skins of deep-fried wontons are irresistible. With vegetarian filling option, you can make them at home to treat your guests.
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    Vietnamese Lemongrass Beef Banh Mi

    Crunchy and moreish- this Lemongrass Beef Banh mi with pickled carrot and daikon is a great fragrant alternative to your everyday sandwich!
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