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£27.00

10.5" CARBON STEEL WOK (12322002)

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    Recipes

    Wasabi Stem Stir Fry

    Delicious, fresh, flash fried wasabi stems with garlic, ginger and chilli!
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    Glazed Chinese Greens with Oyster Sauce

    A super simple yet flavourful recipe using Pak Choi. These greens are great as part of a feast or enjoyed by themselves as a snack.
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    Glass Noodle Chicken Salad

    This delicious Asian-style Glass Noodle Chicken salad is a delightful twist on your usual Summer Salad!
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    Crispy Pork Roll

    A crispy, cheesy, savoury pork roll sandwich
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    Taiwanese Chicken Soup

    Warm your soul with this delicious soup that's packed with flavour.
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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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    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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    Lemon Chicken

    A zesty take on a takeout classic, this lemon chicken recipe promises nostalgic flavour and pizzazz aplenty (without the added MSG).
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    Filipino Garlic Fried Rice (Sinangag)

    Perfect your wok technique with this delicious Filipino garlic fried rice recipe
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    Spinach and Paneer Paratha

    Today we’re joined by Chetna Makan, showing us a deliciously simple recipe from her latest cookbook “easy Indian vegetarian”.
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