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25.01.17


THE RETURN OF THE WOK

2017 is set to be all about the wok as Lakeland, the home of creative kitchenware anticipates the growth of the trend for quick, easy and healthy one pan meals.

In Spring 2017, Lakeland will introduce a new range of woks, developed and endorsed by expert chef Jeremy Pang, who is on a mission to get the nation making and enjoying authentic Chinese cuisine at home.

The range of high quality carbon steel woks feature comfortable bamboo handles and come in a range of useful sizes, with a choice of non-stick or standard finish. Ideal for preparing all sorts of dishes, they’re quick to heat up and, with the exception of the round based version, suitable for all hob types.

The more traditional uncoated Carbon Steel Woks come with instructions on how to season and full care instructions, allowing customers to enjoy a truly authentic flavour to their food, safe in the knowledge that their wok will stand the test of time.

Chinese food soared in popularity throughout the 50’s and 60’s, and by the 80’s, Cantonese dishes such as sweet and sour pork had become national favourites. Today, with the rise of cookery programmes and the opening of specialist restaurants, home cooks are being inspired to put together adventurous flavours and create authentic-tasting Chinese food in their own homes.

A Lakeland Spokesperson said, ‘Stir frying is a fast, easy and healthy way to get good food on the table quickly. This new range of carefully selected woks will allow our customers to prepare healthy meals in next to no time. We’ve been sure to include full care instructions with all of our woks to help customers understand how to season and take care of their carbon steel woks to ensure that they get authentic-tasting food time after time.’

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