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10.5" CARBON STEEL WOK (12322002)

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    Recipes

    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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    Soy Sauce Chicken

    A flavourful and satisfying meal that's sure to impress
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    Peanut Butter Chilli Oil Noodles

    These creamy, spicy noodles with a Sichuan peppercorn salt pack a punch with nutty richness, tingling heat, and aromatic depth.
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    Seafood Chow Mein

    The best Seafood Chow Mein Recipe you will ever have!
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    Minced Turkey Salad (Laab Gai Nuang)

    Learn how to make this minced turkey salad that has a Thai twist, with Saiphin Moore's recipe! The chilli powder does give this dish an incredible punch, and I think it’s definitely best when it is extra spicy, but you can reduce the quantity to suit your palate.
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    Black Bean Garlic Tiger Prawns

    Our chef's unique twist adds exceptional flavor to this dish. Indulge in the appetizing taste of our special Black Bean Sauce.
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    Sambal Fish

    Delicate, flaky Plaice with a hot and fragrant sambal
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    Spicy Gochujang Korean Mac & Cheese

    Discover the mouth-watering marriage of classic comfort and Korean flair with our delectable Korean Mac and Cheese recipe.
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    Crispy Prawns in Sticky Honey Sauce

    These deep-fried prawns are an old-school classic. With a batter that gives an irresistible crunch and honey sauce that is to die for, this meal never disappoints
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    Pad Thai With Prawns

    Saiphin Moore, renowned chef and founder of the UK's beloved Thai chain, Rosa's Thai Cafe, recently delighted us at School of Wok with an authentic Pad Thai cooking demonstration.
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