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10.5" CARBON STEEL WOK (12322002)

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    Recipes

    Sambal Fish

    Delicate, flaky Plaice with a hot and fragrant sambal
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    Crispy Pork Belly

    Learn how to make crispy Chinese pork belly with juicy meat and fluffy skin using step-by-step blanching, scoring, and roasting techniques
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    Buffalo Wings with a Korean Twist

    Experience the perfect fusion of Korean spice and classic Buffalo wing crunch! Learn how to create irresistibly spicy and crispy wings with a unique Korean twist
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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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    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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    Hainanese Chicken Rice

    A culinary gem! Tender poached chicken, fragrant rice cooked in chicken broth, and flavorful condiments create a harmonious and satisfying dish.
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    Thai Grilled Chicken (Gai Yang)

    This popular Thai street food recipe is packed full of lemongrass flavour and a perfect dish for a BBQ with family and friends
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    Panang Chicken Curry

    Rich and spicy Panang chicken curry
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    Sweet and Sour Chicken Balls

    Enjoy our Sweet and Sour Chicken Balls – crispy, sweet, and tangy bites of perfection!
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    Fan Tuan (Stuffed Rice Roll)

    A comforting breakfast dish stuffed with shredded pork, pickled veggies and fried dough
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