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10.5" CARBON STEEL WOK (12322002)

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    Recipes

    Thai Boat Noodle Soup

    A big warming bowl of noodle soup, packed with deep savoury and aromatic flavours
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    Twice-Cooked Squid

    In many parts of China and Hong Kong, cuttlefish are actually more popular than squid and, as cuttlefish have much thicker meat than squid, the double-cooking process detailed here is essential.
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    Thai-style Fried Chicken

    Crispy chicken thighs with a peppery kick in a light and crunchy batter
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    Cashew Chicken

    A true classic, this stir-fry is sure to be a winner every time!
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    Pork Belly & Cola Stir Fry

    Aromatic pork belly slices wok-fried until crispy & served in a caramelised cola sauce.
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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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    Beef Bulgogi

    Whether it’s for rice bowls, bibimbap or quick midweek dinners, this is bulgogi done right.
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    Potato Massaman

    Marni's version of Massaman curry with crispy hassleback potatoes with a velvety spiced coconut curry sauce.
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    Korean Mandu

    Juicy and plump kimchi dumplings with a tasty soy and vinegar dipping sauce
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    Shaking Beef Salad

    This episode of School of Wok on Tour, we went to visit The Watercress Company so learn all about the growing, and harvesting of fresh watercress and cook up a delicious shaking beef salad!
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