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10.5" CARBON STEEL WOK (12322002)

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    Recipes

    Tao Cheo Whole Steamed Fish

    This quick and easy Chinese-style steamed fish recipe uses Tao Cheo or fermented soy bean paste which accentuates the sweet saltiness in this fish dish.
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    Pei Pa Tofu

    Perfectly crispy tofu, savoury spices, and incredible flavours in every bite.
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    Crispy Shredded Chicken

    Super crispy, deep-fried chicken, stir-fried into a deep and savoury sauce with garlic and spring onions... What's not to love?
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    Vietnamese Caramel Pork Shoulder

    This Caramalised Vietnamese Coconut Pork is sure to leave your friends and family wanting more! A huge thank you to Monsoon Valley Wines for sponsoring this video!
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    Banchan (Korean Side Dishes)

    A tasty assortment of easy to make cold and hot Korean style side dishes
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    Crispy Cream Cracker Pork

    The Crispiest Pork Recipe You'll Ever Try!
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    Turmeric & Dill Fish

    Discover the richness of exotic flavours infused into fresh fish, creating a golden delight that will leave you craving for more!
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    Potato Massaman

    Marni's version of Massaman curry with crispy hassleback potatoes with a velvety spiced coconut curry sauce.
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    Gaeng Hung Lay

    A rich Northern Thai curry made with tender pork, ginger, garlic, and warm spices, no coconut milk, just deep, savory-sweet flavor with a tangy kick.
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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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