Ken Hom Carbon Steel Wok, 27cm, Classic, Non-Induction/Wooden Handle/Flat Base Pan, Includes 1 x Chinese Wok Pan, KH327001

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The long phenolic handle ensures it is easy to carry and perfectly balanced so won't topple over. It is secured tightly to the wok with two rivets so you can be assured it won't become loose and wobbly over time. The wok may be used in a dishwasher, however it is advisable to take the wok out of the dishwasher once the dishwasher cycle is complete and dry it thoroughly using a soft cloth. The Ken Hom Cleaver is the perfect knife for preparing meat. Great to use for chopping, slicing, dicing, and mincing, this is cleaver is exceptionally durable and can sustain use every day. Slice through tough pieces of meat or bone, this cleaver features a stone-finished handle and an ultra-sharp stainless steel blade. Chinesisch kochen (Droemersche Verlagsanstalt Th. Knaur Nachf. GmbH, München 2003) Gastronomische Akademie – Deutschland (GAD) Silver Medal Finished with a clear lacquer it is easy to clean and easy to carry even when full of delicious food. The handle is secured tightly to the wok with two rivets so you can be assured it won't become loose and wobbly over time.

Do not use any abrasive on the glass lid and ensure that it does not become scratched as this can lead to breakage.The beautifully crafted wooden handle is secured via two rivets to ensure you always have a sturdy handle that won't come loose. Finished with a hanging loop for easy storage The year 2021 marked the 35th anniversary of the Ken Hom Wok, the iconic piece of cookware which epitomises Ken’s style of cooking and which he commercially introduced to the British public in 1986 and it is one of the world’s longest best-selling branded cookware. It has sold over 8 million units globally in 72 countries, of which 5.43 million in the UK alone and continues to sell around 100,000 units per year. Through his pioneering television series Ken Hom demystified the secrets of Chinese cooking and taught the UK how to cook with a wok. Ken’s name is so intrinsically connected with the wok, that James Martin, long-time former presenter of BBC cookery programme ‘Saturday Kitchen’ affectionately described Ken Hom as ‘half man, half wok’. Should the items become severely overheated turn off the cooker and leave to cool before removing from the hob. Heat until the smoking stops, then you can add your next layer of oil. Once again, rub it across the whole wok. Make sure you're really careful with the kitchen towel and your fingers. A wok left to dry naturally, or that is left for a period of time in damp conditions may stain or discolor, therefore always dry thoroughly before storage.

Wok – Thailändisch Kochen (Augustus Verlag, München 2002) Gastronomische Akademie – Deutschland (GAD) Silver Medal Not suitable for the dishwasher. To clean, hand wash with hot water and mild detergent if desired. Thoroughly dry with a clean cloth A glass lid left to dry naturally, or that is left for a period of time in damp conditions may stain or discolor, therefore always dry thoroughly before storage. Bamboo Steamer is 20cm/7¾” in diameter and features two tiers. It also comes complete with two recipes.

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During his long career, Ken Hom has fronted a number of top restaurants world-wide, including the Yellow River group and the Oriental Restaurants group throughout the UK, the Maison Chin restaurant at the Bandara Hotel in Bangkok and most recently MEE restaurant at the Belmond’s Copacabana Palace Hotel in Rio de Janeiro. All restaurants won several prestigious awards, with MEE being awarded a Michelin star as well as winning ‘Best Asian Restaurant’ from the Eat and Drink awards and ‘Restaurant of the Year’ from the Brazilian Government Tourist Bureau.

Exploring China: A Culinary Adventure (with Ching He Huang) (BBC Books, 2012) **Winner Gourmand World Cookbook Award 2013 for Culinary Travel – Short listed for The Guild of Food Writers Awards 2013 for both the Food Broadcast of the Year Award and the Award for Work on Food and Travel Ken Hom’s restaurant MEE at the Belmond Copacabana Palace Hotel in Rio de Janeiro, Brazil, receives a Michelin star. One of only six to receive it in Rio de Janeiro (9 April 2015) Ken was born in 1949 in Tucson, Arizona, where his Cantonese parents had emigrated. After losing his father when he was just eight months old, his mother moved to Chicago to be with relatives. In 2022, Ken’s father was honoured with the award of a Congressional Gold Medal for his services during World War II. As Ken grew up, he found American food unpalatable compared to his mother’s cooking, so she used to send him to school with a flask of hot rice and stir-fried vegetables. To achieve maximum efficiency match up the correct size heating plate/ring to the size of the base.Truffles with Pierre-Jean Pébeyre (Serindia Contemporary, 2014) **Winner Gourmand World Cookbook Award 2015 for Best Mushrooms (USA) The flat base ensures the wok is well-balanced so doesn't topple over when sat on the hob. It is also suitable for cooking on all hob types including gas, electric, ceramic and induction.