School of Wok 30cm Carbon Steel Wok

School of Wok 30cm Carbon Steel Wok

Product number: 72169

Made from durable carbon steel, and designed to give you the most authentic experience of cooking Chinese food in your own home, this 30cm Carbon Steel Wok from the School of Wok range is ideal for speedy, Asian-inspired mid-week stir-fries, steamed veggies and sizzling chicken.

Quick to heat up, and with a little bit of care and attention when it comes to seasoning, this wok will last you for years to come. And with a flat bottom base made to suite European-style stovetops, this wok is suitable for use on all hob types, including induction. Strong, versatile and quick to heat up, this large wok lets you cook up 3-4 portions of mouth-watering food in no time at all.

Developed with celebrity chef Jeremy Pang, a master of modern day Chinese cooking, this wok is ideal for stir-frying, steaming and sizzling up mouth-watering meals which are sure to keep you and your nearest and dearest well fed.

Seasoning Your Wok

To help your carbon steel wok develop a naturally non-stick surface, you’ll need to season your wok before use. This can be done in 4 simple steps. Just give the wok a good scrub with a metal scourer, heat it on a high temperature until it turns dark grey or blue on the inside, let it cool and give the surface a thin coating of vegetable oil, and then heat again until it smokes and then let the smoke disappear. When your wok changes colour again, it is ready to use. If you want to see this in action, we made a helpful video to show you how it’s done.

About School of Wok

Be a wok star! You don’t need to attend Covent Garden’s award-winning School of Wok to cook Chinese food like a professional thanks to this special range of woks and accessories developed and endorsed by celebrity chef – and founder of the School of Wok – Jeremy Pang.

If you want to find out more about the man behind School of Wok, and pick up some invaluable tips for cooking authentic Chinese food at home and making the most of your wok, we caught up with Jeremy Pang to ask him all about his Chinese food revolution.