Dexam introduces new wok set for Christmas and Chinese New Year

Dexam has introduced a wok set in time for the Christmas Gifting period and Chinese New Year.

The set includes a 12″ Carbon Steel Pre-Seasoned Wok, two pairs of chop sticks, a bamboo spatula and 10 easy to make recipes from celebrity chef, Jeremy Pang.

The 12″ Carbon Steel Pre-Seasoned Wok unlocks delicious flavours that Asian stir fry is famous for, and can be used on all hobs, including induction. The spun carbon steel allows for very high heat – giving dishes a caramelised flavour – and provides the benefits of uncoated carbon steel and non-stick, without a coating that can wear out. Edible sunflower oil is used to prepare the wok.

The spatula is made from environmentally friendly, heat resistant bamboo, with a handy hanging hoop. The chopsticks are also made from the bamboo, and feature grooves in the tips for extra grip.

A small booklet completes the set with 10 authentic Chinese recipes by Jeremy Pang. Each is broken down into simple techniques, and recipes include Singapore noodles, salt & pepper chilli squid, and Sichuan-style aubergine.

Howard Bradley, commercial director at Dexam, commented: “This set is the perfect starter kit for any budding wok star. We’ve purposefully launched the product now to present retailers with a dual period to sell – the set is great for Christmas gifting and can then continue to be sold for Chinese New Year and beyond.

“In the recipe booklet Jeremy talks through his famous ‘Wok Clock’ technique, developed and used daily at the School of Wok to organise ingredients for quick cooking. Our School of Wok by Dexam Wok Clock launched earlier this year and makes the perfect accessory to accompany the wok set.”

Nev Leaning, director of the School of Wok, added: “We’ve loved working with Dexam to bring this wok set to market. It is just what you need to start cooking delicious Asian dishes at home. At the School of Wok we believe every day is a learning day. The set is an opportunity for chefs new to Asian cooking to try something new in the kitchen with the right equipment for the job.”

 

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