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10.5" CARBON STEEL WOK (12322002)

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    Recipes

    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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    Watercress in Superior Broth

    A warming, umami-rich Cantonese-style soup packed with earthy greens and creamy, savoury egg.
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    Hong Kong Fried Noodles

    Glossy, silky Hong Kong–style noodles packed with veg and savoury flavour. Learn the School of Wok technique for bouncy, charred, perfectly fried noodles.
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    Curried Fish Balls

    This much loved street food classic will take you back to the streets of Hong Kong
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    Pork and Mushroom Noodle Stir Fry

    A delicious stir fry perfect for a mid-week meal
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    Northern Thai Laab

    A peppery, spicy and aromatic pork salad where we embrace the “less desirable” cuts.
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    Sweet and Sour Ribs

    These melt-in-the-mouth sweet and sour pork ribs are sticky, full of flavour and taste as good as they look. There's no tidy way to eat these delicious ribs - so get stuck in!
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    Char Siu Tofu Banh Mi

    Tofu slices, marinated in char siu sauce, pickles and a dash of maggi sauce. This Banh Mi gives you a different layer of flavour on every bite.
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    Braised Chilli Tofu

    This Korean-style braised tofu recipe is the perfect winter warmer!
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    Hoisin & Chilli Aubergine

    Perfectly cooked aubergine packed with flavour thanks to Jeremy's ultimate BBQ marinade
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