School of Wok 13-inch Carbon Steel Round-Bottom Wok with Bamboo Handle
Gift type: Cookware
Perfect pick for: Cooking enthusiasts, Asian cuisine lovers, Home cooks, Foodies, Culinary students
Estimated Price: £29.95
The allure of authentic Asian cooking begins with the right wok.
This 13-inch carbon steel wok from School of Wok combines traditional design with modern practicality. Featuring a round bottom for ideal heat distribution, it evokes those sought-after smoky aromas essential to masterful stir-frying. The bamboo handle is carefully crafted to stay cool, providing comfort and safety during use. Designed to serve three to four people, this wok promises versatility for family meals or intimate gatherings.
Hand-seasoning before first use enhances its non-stick qualities and longevity. Compatible mainly with gas hobs via an optional wok ring, it brings the essence of street food and restaurant flair into your kitchen. Developed by celebrated chef Jeremy Pang, this wok reflects years of culinary passion and expertise in Asian cuisine.
- Material: Carbon steel with bamboo handle
- Dimensions: 33 cm diameter, 18 cm height
- Round bottom suited for gas hobs (wok ring sold separately)
- Handle stays cool, providing comfortable grip
- Serves 3-4 people
- Requires hand seasoning before use
- Hand wash only; not dishwasher safe
- Developed by Jeremy Pang, TV chef and author
- Ideal for stir-frying, rice pots, noodles, and more
The School of Wok 13-inch carbon steel wok offers a classic cooking experience that many Asian cuisine enthusiasts will appreciate. Being carbon steel, it benefits from excellent heat conduction and retention, allowing for those signature ‘wok-hey’ smoky flavours in your dishes. Reviewers who have mastered the seasoning process commend its performance, highlighting how the patina builds over time improving non-stick qualities.
👀 Read more...Seasoning is crucial; this wok is not for those seeking a low-maintenance, non-stick pan out of the box. Users report that if left wet, rusting occurs quickly, emphasising the need for thorough drying and regular oiling. Conversely, those familiar with cast iron or carbon steel skillets find the maintenance straightforward and rewarding.
Its round-bottom design is authentic but does require a gas hob and a wok ring for safe, stable cooking. Some users note this might not suit electric or induction cookers. The bamboo handle is a standout feature, offering a comfortable, heat-resistant grip. Developed by Jeremy Pang, the wok embodies a genuine connection to Asian culinary traditions, making it a favourite among home cooks aspiring to elevate their stir-fry game.
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