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10.5" CARBON STEEL WOK (12322002)

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    Recipes

    Clay Pot Salmon Belly

    Crispy pan-fried salmon belly, gently steamed with ginger, garlic, and rice wine in a fragrant claypot. Rich, aromatic, and full of flavour.
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    Choy Sum With Braised Mushrooms

    Simple, delicious and easy to prepare - this Chinese staple makes for a perfect (and punchy) side dish.
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    Tomato Egg Drop Soup

    A simple Chinese classic soup, perfect as a starter before your main meal or even to have in-between as a refresher.
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    Steamed Rice and Chicken

    Steamed rice, with chicken wings, Chinese sausage and salted duck eggs. A great option for a quick and easy mid-week meal!
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    Hot & Sour Sesame Pork & Chinese Leaf

    Classic Wok Wednesday style cooking with a nice quick and easy hot & sour sesame pork stir-fry. A perfect meal for a mid-week dinner!
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    School Of Wok'S Stir-Fried Sichuan Chicken

    Chef Jeremy Pang's Stir Fry Sichuan Chicken: A fiery Chinese classic from "Chinese Unchopped." Bold flavors of Sichuan cuisine in every delicious bite!
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    Malaysian Sambal Prawns

    A homemade nutty and fragrant Malaysian style Sambal with sweet prawns
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    Chilli Paneer

    Paneer is an Indian-style cheese. We are making this vegetarian-friendly course that saves Indian taste with guest chef Urban Rajan.
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    Drunken Noodles

    Looking to binge in deep, tasty Thai flavours? These powerful better-than-a-takeaway noodles should do just the trick.
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    Vegan Bibimbap

    Korean Bibimbap - with a vegan twist! Learn how to make a vegan version of the classic Korean bibimbap, complete with bbq King Oyster mushrooms, with this new recipe from chef Jeremy Pang.
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