For the most authentic experience of cooking Chinese food at home, this 33cm Carbon Steel Wok with Rounded Base is perfect. With its rounded base, it is designed to be just like those used throughout Asia for making mouth-watering meals in no time at all.

Made from carbon steel, this wok is quick to heat up and easy to use. Super durable, with some care and attention to season your wok, it will last you for years to come. And with its large 33cm diameter, the wok can serve up portions for up to 4 people, so you can keep the whole family well fed with modern day Asian classics in no time at all.

As this wok has a rounded bottom, it must be used with a wok ring and is only suitable for gas hobs.

Seasoning Your Wok

To help your wok develop a naturally non-stick surface, youll 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 its done.

For an example of some of the tongue-tingling meals you can make in this wok, take a look at some of Jeremy Pangs recipes:

• Salmon Bites in Xo Onion Sauce
• Stir-Fried Sichuan Chicken
• Stir-Fried Prawn, Edamame and Pine Nut Lettuce Wraps
• Flash-Fried Venison and Broccoli with Ginger and Spring Onion

About School of Wok

Be a wok star! You dont need to attend Covent Gardens 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.