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10.5" CARBON STEEL WOK (12322002)

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    Recipes

    Yunnan Little Pot Rice Noodles

    This one-pot wonder holds intense flavours from the pickles and the fermented bean paste, which are mellowed out by the sweeter balance of the sweet soy sauce.
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    Japanese Croquettes (Kare Korokke)

    Deliciously crispy curried potato and beef croquettes, great for a tasty 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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    Garlic Shoots and Mustard Greens

    Super simple and packed with flavour, these mustard greens and garlic shoots stir-fry is a great side dish for any meal.
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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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    Stir-Fried Black Bean Chicken

    A modern Chinese takeaway classic in its own right, check out this mouth-watering Black Bean Chicken recipe to recreate a healthier, more flavourful and tastier version at home.
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    Mala Chicken (Firecracker Chicken)

    A classic Sichuan Chicken stir fry recipe with smoky, spicy flavours
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    Salt and Pepper Squid

    Light, golden batter, fragrant garlic, fresh chillies, and that signature salt-pepper crunch
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    Kimchi Stew (Kimchi Jjigae)

    This easy recipe is packed with spicy, sour, and savoury flavours that will satisfy your cravings.
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    Chilli Paneer

    Paneer is an Indian-style cheese. We are making this vegetarian-friendly course that saves Indian taste with guest chef Urban Rajan.
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