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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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    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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    Kung Pao Chicken

    A popular takeaway dish re-imagined by Jeremy with plenty of spice and texture!
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    Recipe Of The Month: Stir-Fried Sichuan Chicken

    Prepare your taste buds for a fiery kick of flavor with our tantalizing Sichuan chicken!
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    Fresh Spring Rolls (Popiah)

    A harmonious blend of vibrant ingredients and refreshing taste.
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    Korean Style Chicken Wings

    Enjoy BBQ season with our next level recipe for Korean style spicy chicken wings! Enjoy these tasty wings in the sun with family and friends.
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    Seafood Fried Rice

    Classic wok cooking at it's finest, here's a simple recipe for making the most deliciously savoury seafood fried rice!
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    Katsudon (Japenese Pork Bowl)

    The ultimate bowl of comfort food - with crispy pork cutlet, soft eggs, a sweet dashi sauce and sticky sushi rice.
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    Chinese Meat Pie (Xian Bing)

    Learn how to make authentic Xian Bing, a crispy and savoury Chinese meat pie.
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    Crispy Pork Belly

    Chef Jeremy Pang's Crispy Pork Belly: Succulent Chinese-style roast pork with crispy crackling. A culinary masterpiece from "Chinese Unchopped.
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