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£27.00

10.5" CARBON STEEL WOK (12322002)

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    Recipes

    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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    Leftover Christmas Turkey Stir-Fry

    An ingenious recipe for leftover Christmas turkey from chef Jeremy Pang, making a quick and easy spicy Sichuan turkey stir-fry with onions and red pepper.
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    Fresh Spring Rolls (Popiah)

    A harmonious blend of vibrant ingredients and refreshing taste.
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    Sichuan Hot Pot

    This Sichuan Hot Pot recipe is perfect for a cosy night in or as a fun and interactive meal with friends and family.
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    Lemongrass Grilled Chicken

    Take your Sunday dinner to another level with this tasty Laotian-style grilled chicken recipe
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    Festive Crispy Pork Belly

    Looking for a new take on pork belly? Think delicious crispy crackling and succulent Chinese-style roast pork full of flavour with this sure-to-impress recipe.
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    Har Gow (Crystal Prawn Dumplings)

    Meaty and juicy steamed prawn dumplings - a popular choice at any Dim Sum restaurant
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    Thai Coconut Soup Tom Kha Gai

    Tom Kha Gai , an aromatic simple fragrant soup and is perfect for a mid-week meal.
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    Red Braised Pork Ribs

    Tender, aromatic ribs that will delight your taste buds.
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    Miso Butter Corn Ribs

    Indulge in these succulent corn ribs, generously coated with a delightful blend of miso and butter.
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