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WOK Carbon Steel With Wood Handle 35cm

Carbon Steel Wok 35cm

Carbon Steel Wok 35cm

$59.95
$59.95 $59.95

In stock

A wok is a necessity in any kitchen. So light and easy to use, with its signature curved concave shape, this makes it ideal for not only tossing a stir-fry, but  a whole range of dishes. Try making sauces, chutneys, curries, steaming, pan frying, deep frying, poaching, boiling, braising, searing, stewing, making soup, smoking and roasting nuts.  You can even scramble, fry, poach and boil eggs in a wok so  you will wonder why you haven’t been using one everyday in every way!

  • Best suited to gas burners
    Flat base makes this also suitable for electric cook tops
    Made from High quality carbon steel
    Go to our care instructions for how to season a wok before use, and general care
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SKU:30153

New Recipes

Decadent Hot Chocolate

Decadent Hot Chocolate

Serves 6-8 INGREDIENTS 4L full cream milk 1 cup quality cocoa powder 1 cup caster sugar ½ tsp sea salt METHOD Place all ingredients into a 4L Cast Iron pot & whisk well to combine. Heat gently over medium heat, stirring occasionally, until hot & steaming. Do not boil. Reduce to the lowest heat setting & serve directly from the pot. Decorate with your choice of toppings.

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Chicken Soup

Chicken Soup

Serves 4-6 INGREDIENTS 1 whole cooked rotisserie chicken 3 tbsp olive oil 3 large carrots, peeled & diced 3 celery stalks, diced 1 very large onion, finely diced 8 garlic cloves, minced Large pinch of salt 1L chicken stock 4 cups water (1 litre) 1 bay leaf 2 cups short pasta or noodles of choice (we used spirals) Juice of 1 lemon, plus extra to serve ¼ to ½ cup fresh dill, chopped METHOD Prepare the chickenRemove & discard the skin from the rotisserie chicken. Shred the meat into bite-sized pieces & set aside. Sauté vegetablesHeat the olive oil in a large cast-iron pot (approximately 4.6L) over medium heat. Add the carrots, celery, and onion & cook, stirring occasionally, for 8–9 minutes until softened.Add the garlic & salt & cook for a further minute, or until fragrant. Add liquidsAdd the bay leaf, chicken stock, & water. Increase the heat to high & bring the soup to a boil.Reduce the heat to medium-low, stir in the noodles, & simmer for 10–15 minutes, or until the vegetables are tender & the pasta is al dente.Stir in the shredded chicken, fresh dill, & lemon juice. Season to taste, if needed.Serve hot with extra lemon juice on the side if desired. TOOLS Cast Iron Pot Garlic Crusher Kitchen Measuring Jug Wooden Sauté Paddle Lemon Squeezer

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Roasted Zucchini with Whipped Feta

Roasted Zucchini with Whipped Feta

Serves 6 as a side dish INGREDIENTS 4 zucchini, sliced lengthways into quarters (spears) Olive oil, for drizzling Salt & freshly ground black pepper, to taste 250g marinated feta 1 clove garlic Zest of 1 lemon 2 tbsp lemon juice 1 tbsp Greek yoghurt 1 to 2 tbsp olive oil from the marinated feta METHOD PreheatPreheat the oven to 200°C. RoastingArrange the zucchini spears on a baking tray. Drizzle with olive oil & season with salt & pepper. Roast for 15 minutes, or until tender & lightly golden. Prepare whipped fetaPlace the marinated feta, Greek yoghurt, garlic, lemon zest, lemon juice, and 1 to 2 tablespoons of the oil from the feta into a food processor or blender. Season with salt & pepper and process until smooth & creamy. To serveSpoon the whipped feta onto a platter or shallow bowl and drizzle with a little extra flavoured oil from the marinated feta. Arrange the roasted zucchini spears around the dip.Serve warm or at room temperature. TOOLS Non-stick baking tray Glass oil bottle Lemon squeezer Acacia wood salt pot

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