School of Wok 12″/30cm Carbon Steel Wok Flat Bottom Bamboo Handle Silver 3L

Description

School of Wok 12″/30cm Carbon Steel Wok Flat Bottom Bamboo Handle Silver 3L

• Durable carbon steel: 1.2mm carbon steel construction designed for rapid heating and high-temperature cooking, with seasoning helping develop a natural non-stick cooking surface over time.
• 12″/30cm flat-bottom design: 3-litre capacity and practical size for preparing meals for approximately 2–3 people.
• Bamboo handle: Comfortable bamboo handle designed to remain cooler during cooking and provide controlled handling.
• Versatile hob compatibility: Flat base is suitable for gas, smooth electric/surface hobs and induction cookers.

The School of Wok 12″/30cm Carbon Steel Wok is a versatile flat-bottom wok designed for high-heat Asian cooking in the modern home kitchen. Developed in association with School of Wok and chef Jeremy Pang, it combines traditional carbon steel wok cooking with a flat base suitable for contemporary hobs, including induction.

Made from carbon steel, the wok heats quickly and is suited to the high temperatures required for stir-frying. The responsive cooking surface helps create the characteristic caramelised flavours and smoky aromas associated with wok cooking. Carbon steel also develops improved cooking properties through regular seasoning and use, allowing a natural patina to build on the surface.

The 30cm diameter and approximately 3-litre capacity provide a practical cooking area for meals serving around 2–3 people. The sloped sides make it suitable for stir-frying, sautéing, steaming and other high-heat cooking techniques, while the flat bottom provides stability on modern stovetops.

A bamboo handle provides a comfortable grip and helps reduce heat transfer to the hand during normal stovetop use. The handle design also makes the wok convenient to manoeuvre while tossing and stirring ingredients.

Before first use, the carbon steel cooking surface should be seasoned according to the manufacturer’s instructions. Proper seasoning is important for developing the wok’s natural patina and improving its resistance to sticking. The wok should be hand washed rather than placed in a dishwasher, and it should be dried thoroughly after cleaning to help prevent corrosion.

The School of Wok 30cm wok is particularly suited to stir-fries, fried rice, noodles, vegetables, meat and seafood, while its high-temperature carbon steel construction also makes it useful for curries, stews and deep-frying.

Product Benefits

• Rapid response to high cooking temperatures for stir-frying and searing.
• Flat bottom provides compatibility with modern gas, electric and induction hobs.
• Carbon steel can develop a natural seasoned cooking surface with regular use and care.

Features & Specifications

• Brand: School of Wok
• Product Type: Carbon steel wok
• Diameter: 30cm / 12 inches
• Capacity: 3 litres
• Material: Carbon steel
• Handle Material: Bamboo
• Cooking Surface: Seasoned carbon steel; no synthetic non-stick coating
• Base: Flat bottom
• Hob Compatibility: Gas, smooth-surface/electric and induction
• Oven Safe: Yes, with the bamboo handle removed where applicable
• Dishwasher Safe: No
• Care: Hand wash only
• Recommended Serving Size: Approximately 2–3 people
• Colour: Silver / steel
• Country/Brand Association: School of Wok, London, UK

Measurements

• Wok diameter: 300mm / 12 inches
• Overall product dimensions: approximately 510mm L × 310mm W × 100mm H including the handle, based on the manufacturer’s listed dimensions.
• Flat cooking-base diameter: approximately 140mm
• Bamboo handle length: approximately 165mm
• Capacity: 3 litres
• Suitable for: approximately 2–3 servings
• Gender use: Unisex / suitable for all adult users

Materials & Care Instructions

• Wok: Carbon steel, approximately 1.2mm thick.
• Handle: Bamboo, designed for comfortable handling and reduced heat transfer. The manufacturer’s current specification describes the handle as detachable and finished with Danish wood oil.
• Seasoning: Season the wok before first use according to the supplied/on-pack instructions. Continued seasoning and use help develop the natural patina that provides improved release properties.
• Cleaning: Hand wash only. Do not place in a dishwasher.
• Drying: Dry thoroughly immediately after washing. For carbon steel cookware, avoid leaving the surface wet because moisture can cause rust.
• Maintenance: Periodic re-seasoning is recommended if the surface becomes dry, sticky or develops signs of oxidation.

Included Components

• 1 × School of Wok 12″/30cm Carbon Steel Flat-Bottom Wok
• 1 × Bamboo handle
• Retail/on-pack seasoning and care instructions