School of Wok 13/33cm Round Bottom Pre Seasoned

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WOK'S INCLUDED? - 13” Pre-Seasoned Carbon Wok with a round bottom - the traditional shape used in Asian cooking. With perfect heat distribution to evoke those delicious smoky aromas. Comfortable Bamboo handle which doesn’t transfer heat, perfect size to create meals for 2-3 people. Gas hob users can easily use this by pairing it with our specially designed Wok Ring (available separately). WOK-HEY SMOKEY - Our carbon steel wok helps unlock delicious flavours that Asian stir-fry is famous for. The Carbon Steel heats up quickly and allows for very high heat - giving your dishes a caramelised flavour. Also suitable for making curries, stews and deep frying. PRE-SEASONED - No need to season at home, the hard part is done for you! A pre-seasoned wok will give you the benefits of non-stick without having a non-stick layer that can scratch and wear out. Hand wash only, dry thoroughly before storing. CELEBRITY CHEF - Developed by Chef Jeremy Pang: Today, Jeremy can often be spotted on TV shows such 'Ready Steady Cook' and is the author of two best-selling cookbooks ‘Chinese Unchopped’ and ‘Hong Kong Diner’. SCHOOL OF WOK - At our award winning school we’ve become known as the UK’s Asian cookery hub and with the launch of our new kit range we’re excited to be bringing our flair for demystifying oriental cookery into people’s own kitchens

Harts of Stur

This School of Wok Round Bottom Pre-Seasoned Wok (13) has a flat bottom and is suitable for modern hobs including induction.There is no need to season at home, the hard part is done for you! Just get straight to cooking delicious meals with this pre-protected wok.A pre-seasoned wok will give you the benefits of non-stick without having a non-stick layer that can scratch and wear out. It comes with a comfortable bamboo handle which doesn't transfer heat, and is the perfect size to create meals for 2-3 people.This carbon steel wok helps unlock delicious flavours that Asian stir-fry is famous for. The carbon steel heats up quickly and allows for very high heat - giving your dishes a caramelised flavour. Also suitable for making curries, stews and deep frying.Developed by the charismatic Chef - Jeremy Pang, from Covent Garden's School of Wok cookery school.