School of Wok 30cm Carbon Steel Wok School of Wok 30cm Carbon Steel Wok

School of Wok 30cm Carbon Steel Wok

star star star_border star_border star_border ( 3 reviews )

School of Wok 30cm Carbon Steel Wok

star star star_border star_border star_border ( 3 reviews )


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Product Features

  • 30cm carbon steel wok with flat base
  • Developed by chef Jeremy Pang
  • Cook Chinese food like a professional
  • Develops natural non-stick
  • Suitable for all types of hob
  • Lakeland 3 year guarantee included
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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.

Product dimensions

30cm Dia.

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Customer rating: 2
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"So annoyed!"

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I used this for the first time to make a curry, it stained and I left it to soak briefly - it is entirely rusted out! Unusable :(

support_agent A note from the team

Thanks for your review. We're sorry this happened. Our buying team have advised that any carbon steel wok will rust if left to soak. Depending on the level of rusting you may be able to rescue the pan. They advised to scour off the rust and then re-season the wok by following the instructions for seasoning. Anytime the wok needs scouring remove food debris, then we would recommend oiling lightly, heating briefly and then using kitchen roll to wipe the oil across the whole surface of the wok before storing.

"Very disappointed"

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I cooked with this wok last night for first time. Despite advertised as suitable for induction hobs it has left a mark on hob which I can't remove.

support_agent A note from the team

Thanks for your review. We're very sorry that it left a mark and we're not sure why this has happened.

"Not well balanced"

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The wok is great, the steel seasoned beautifully, and is light enough flip while being strong enough to stand up to deep frying. But... it's weight is not very well balanced, on my gas hob, unless it is in exactly the right place, it tips over, maybe it'll be less of an issue when full but I felt had to hold it in place while pre- seasoning it and it does make me nervous about puting oil in it for deep frying.

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