Ken Hom Excellence Carbon Steel Wok — 32cm

The one-pan workhorse you’ll use more than you think

This isn’t just for stir-fries.

It’s for tossing noodles, building quick curries, steaming dumplings, and pulling together fast, high-heat meals without overthinking it.

👉 One pan. High heat. Big flavour.

Why this wok works in real homes

A lot of traditional woks don’t suit modern kitchens — they wobble, don’t heat evenly, or just feel awkward.

This one fixes that.

• Flat base — sits steady on gas, electric, and induction
• Carbon steel construction — heats fast, responds quickly
• Lightweight feel — easy to control, even at high heat
• Built for movement — toss, stir, reduce, build flavour properly

👉 It’s the kind of pan that earns its place — not sits in the cupboard.

Chef Ian’s Take

If I had to strip a kitchen back to basics — a good knife and a wok would be right at the top.

I had the chance to meet Ken Hom a few years ago, and he’s exactly what you’d hope — a true gentleman with a genuine passion for cooking and sharing it with others.

He was one of the first to bring Chinese cooking into home kitchens through TV back in the 1980s, showing people that this style of cooking wasn’t complicated — just fast, fresh, and full of flavour.

👉 That philosophy still holds true today — and this wok is built for exactly that.

What you can do with it

• Laksa and noodle dishes
• Quick stir-fries
• One-pan curries
• Steaming (with a basket)
• Even searing proteins at high heat

👉 This is where fast food becomes good food.

Product Details

• Traditional carbon steel wok — builds natural non-stick patina over time
• 1.8mm gauge steel — fast, even heat response
• Flat base — suitable for all cooktops including induction
• Beech wood handle + helper handle for control and balance
• Metal utensil safe

Seasoning & Care (Simple, No Fuss)

Before first use
Remove the protective coating:

• Soak in hot water (5 mins)
• Scrub with scourer + detergent
• Don’t forget the base (important for induction/glass tops)

Seasoning (quick method)

• Dry over heat
• Heat until water evaporates instantly
• Add oil, swirl to coat
• Rinse (no soap), dry, light oil to finish

After cooking

• Wash with hot water (mild detergent if needed)
• Dry thoroughly
• Light oil before storing

👉 That’s how you build the natural non-stick surface.

Specs

• Material: Carbon steel
• Diameter: 32cm
• Base diameter: 15cm
• Dimensions: L57 × W32.5 × H14cm
• Handle: Beech wood + helper handle

The Bottom Line

👉 A proper wok that works in a real kitchen — fast, responsive, and built to be used, not stored.