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Oriental Woks
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The Oriental woks are just about the most versatile cooking pan there is. It is used most for stir frying, but you can also use it for shallow frying, deep frying, steaming, making Chinese soups, and even smoking food with wood chips or tea leaves.
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Round Bottom Wok (Carbon Steel)
Round Bottom Wok (Carbon Steel)

The wok used most for stir frying, shallow frying, deep frying, steaming, making Chinese soups, and even smoking food with wood chips or tea leaves. The long single handle enables you to hold the wok steady with one hand while holding whatever you are stirring with in the other.
The round bottom wok is more suited to use in commercial kitchens, or cookers with a really good gas burner that can hold a round shape.
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CodeSizePriceQty
RBW1010"£5.90
CLRBW1212" £6.46
CLRBW14 14" £8.10


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