Book Your Summer Team Event
Best seller

£27.00

10.5" CARBON STEEL WOK (12322002)

    Cookware categories:

    • All

    Recipes

    Leftover Curry Noodle Soup

    Curry is one of those unique dishes, like cold pizza, that seems to improve with time. This recipe transforms your leftovers into a flavorful broth, ideal for a delicious noodle soup.
    Read Recipe

    Szechuan Claypot Aubergine

    Szechuan Claypot Aubergine is a bold and comforting Chinese dish where aubergine is first seared to lock in texture, then braised in a savoury “fish fragrant” sauce. Despite the name, fish fragrant seasoning contains no fish; instead it balances chilli bean paste, vinegar, soy sauce and sugar to create a rich mix of salty, sour, sweet and spicy flavours. The aubergine absorbs the sauce as it simmers, becoming soft, fragrant and deeply savoury.

    Read Recipe

    Singapore Chilli Crab

    This rich and spicy delicacy is a culinary masterpiece that will ignite your taste buds and leave you craving more.
    Read Recipe

    Black Pepper Tofu

    Peppery perfection! Black Pepper Tofu: Crispy tofu in a savory Chinese vegan recipe. Bold flavors, satisfying textures. Get ready to spice things up!
    Read Recipe

    Peanut Butter French Toast

    This peanut butter french toast is so moreishly addictive you will not be able to resist tucking in for another bite.
    Read Recipe

    Tonkatsu - Japanese Pork Chop

    Crispy pork chops topped with tangy sauce. The perfect treat for a weekend meal!
    Read Recipe

    Pad Thai with a Twist

    A huge thanks to Monsoon Valley Wines & Eva Air for flying us out to Thailand for this very special episode of School of Wok On Tour, where we got to visit Monsoon Valley's amazing vineyard and cook a delicious Pad Thai from their menu using their shiraz Pad Thai sauce!
    Read Recipe

    Vietnamese Braised Pork Noodle Bowl (Cao Lầu)

    A Vietnamese-style noodle bowl with braised pork and fresh herbs
    Read Recipe

    Hong Kong Style Baked Char Siu Bao

    The ultimate labour of love - these fluffy bao buns are worth the wait!
    Read Recipe

    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.
    Read Recipe

      More about our cookware and woks