Best seller

£27.00

10.5" CARBON STEEL WOK (12322002)

    Cookware categories:

    • All

    Recipes

    Thai Fishcakes

    Learn to make Thai fishcakes with bouncy texture and bold flavours using our easy red curry paste recipe
    Read Recipe

    Pad See Ew

    Flat rice noodles coated with a flavourful sauce.
    Read Recipe

    Wasabi Stem Stir Fry

    Delicious, fresh, flash fried wasabi stems with garlic, ginger and chilli!
    Read Recipe

    Black Bean Pork Belly

    This dish is a symphony of lightly spiced and deep savoury flavours. Perfectly balanced and bursting with authentic Cantonese goodness, it's a culinary journey you won't want to miss.
    Read Recipe

    Vegetarian Spring Rolls

    Learn how to make delicious and easy vegetable spring rolls with School of Wok. Perfect for a tasty and healthy snack!
    Read Recipe

    Mayak Eggs ( Korean Marinated Eggs)

    Learn how to make Mayak Eggs, a delicious and flavourful Korean marinated egg dish.
    Read Recipe

    Di San Xian

    From our #fakeaway series, a delicious vegan recipe meaning ;three treasures of the earth'
    Read Recipe

    Orange Chicken

    Orange chicken recipe. Chef Jeremy Pang’s version of the famous Panda Express orange chicken uses a mandarin sauce wrapped around pieces of deep-fried crispy chicken or tofu.
    Read Recipe

    Pineapple Fried Rice

    This is the ultimate Thai fried rice recipe, made with fresh pineapple and prawns, and served inside the pineapple itself
    Read Recipe

    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!
    Read Recipe

      More about our cookware and woks