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10.5" CARBON STEEL WOK (12322002)

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    Recipes

    Oyakodon

    A comforting one-pot chicken and egg rice bowl, perfect for chilly nights!
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    Vegetable Samosas

    Seriously crispy samosas filled with deliciously spiced vegetables, perfect for a snack or a light meal. This recipe is super easy to make at home and fun for the whole family to get involved with.
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    Beef Bulgogi With Asian Pear Marinade

    Discover the speed and sizzle of Korean Beef Bulgogi! Chef Jeremy Pang shares his simple recipe for quick, BBQ-style bulgogi.
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    Duck Egg Fried Rice

    A simple fried rice with rich duck eggs and juicy prawns
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    Watercress in Superior Broth

    A warming, umami-rich Cantonese-style soup packed with earthy greens and creamy, savoury egg.
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    Chicken Kapitan

    A fragrant and hearty Malaysian curry with earthy spices, simmered in coconut milk
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    Pork and Prawn Wontons in Homemade Sichuan Chilli Oil

    Juicy pork and prawn wontons with handmade pastry, served with a aromatic chilli and ginger infused oil...what more could you want?
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    Black Bean Spare Ribs

    Marinated with black beans, these Chinese spare ribs in bamboo steamers are always popular in dim sum pushcarts.
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    Har Gow (Crystal Prawn Dumplings)

    Meaty and juicy steamed prawn dumplings - a popular choice at any Dim Sum restaurant
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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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