---
product_id: 52918113
title: "School of Wok - Skinny Wok 12\"/30cm Carbon Steel Flat Bottom Wok, Induction Hobs with Bamboo Wooden Handle, Use Less Oil"
brand: "school of wok"
price: "€ 93.75"
currency: EUR
in_stock: true
reviews_count: 5
url: https://www.desertcart.pt/products/52918113-school-of-wok-skinny-wok-12-30cm-carbon-steel-flat
store_origin: PT
region: Portugal
---

# Flat bottom fits induction & gas hobs Innovative dimple design uses less oil 12" carbon steel for rapid heat-up School of Wok - Skinny Wok 12"/30cm Carbon Steel Flat Bottom Wok, Induction Hobs with Bamboo Wooden Handle, Use Less Oil

**Brand:** school of wok
**Price:** € 93.75
**Availability:** ✅ In Stock

## Summary

> 🥢 Elevate your stir-fry game with the wok that’s as smart as your lifestyle!

## Quick Answers

- **What is this?** School of Wok - Skinny Wok 12"/30cm Carbon Steel Flat Bottom Wok, Induction Hobs with Bamboo Wooden Handle, Use Less Oil by school of wok
- **How much does it cost?** € 93.75 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.pt](https://www.desertcart.pt/products/52918113-school-of-wok-skinny-wok-12-30cm-carbon-steel-flat)

## Best For

- school of wok enthusiasts

## Why This Product

- Trusted school of wok brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Pro-Grade Carbon Steel:** 12" wok heats up fast and evenly, delivering restaurant-quality results every time.
- • **Built to Last & Perform:** Seasonable carbon steel ensures a natural non-stick surface that improves with every use.
- • **Chef-Approved Excellence:** Created by celebrity chef Jeremy Pang, bringing expert culinary flair straight to your home.
- • **Effortless Healthy Cooking:** Dimpled surface lets you stir-fry with minimal oil, locking in authentic Asian flavors without the guilt.
- • **Versatile Heat Compatibility:** Flat-bottom design works seamlessly on induction and gas stovetops—perfect for modern kitchens.

## Overview

The School of Wok Skinny Wok is a 12" carbon steel pan featuring a unique dimpled design that reduces oil usage while preserving flavor. Its flat bottom ensures compatibility with induction and gas stovetops. Developed by celebrity chef Jeremy Pang, this wok combines professional-grade performance with healthy cooking innovation, making it an essential tool for millennial food enthusiasts seeking both wellness and authenticity.

## Description

School of Wok - Skinny Wok, Carbon Steel, Healthy Eating Wok, Use Less Oil, 12"/30cm

## Features

- WOK'S INCLUDED? - 12" Carbon Steel Wok with comfortable bamboo handle which allows you to use less oil when cooking.
- HEALTHY STIR FRYING - The innovative dimple design of our Skinny Wok allows you to use less oil but maintain the delicious flavour of Asian dishes. The wok is flat-bottomed and suitable for induction hobs.
- WOK SEASONING - Follow the on-pack instructions as to how to 'season' your wok - this will make your wok last longer and give it a non-stick coating and should be done before first use. Hand wash only.
- CELEBRITY CHEF - Developed by Chef Jeremy Pang: Today, Jeremy can often be spotted on TV shows such 'Ready Steady Cook' and is the author of two best-selling cookbooks ‘Chinese Unchopped’ and ‘Hong Kong Diner’.
- SCHOOL OF WOK - At our award winning school we’ve become known as the UK’s Asian cookery hub and with the launch of our new kit range we’re excited to be bringing our flair for demystifying oriental cookery into people’s own kitchens

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Brand | School of Wok |
| Model Number | 12322008 |
| Colour | Silver |
| Diameter | 30 Centimetres |
| Capacity | 5 litres |
| Material | Steel |
| Compatible Models | Smooth Surface Induction, Gas |
| Special Features | Gas Stovetop Compatible |
| Item Weight | 1.36 kg |

## Product Details

- **Brand:** School of Wok
- **Material:** Steel
- **Special feature:** Gas Stovetop Compatible
- **Colour:** Silver
- **Capacity:** 5 litres

## Images

![School of Wok - Skinny Wok 12"/30cm Carbon Steel Flat Bottom Wok, Induction Hobs with Bamboo Wooden Handle, Use Less Oil - Image 1](https://m.media-amazon.com/images/I/81atbuhQlVL.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ Highly recommend this!
*by E***E on 3 October 2020*

So so glad I got this. I was getting tired of using so called non stick pans where the non stick coating fades over time, loses their effectiveness and needs replacing. This wok is what a good quality carbon steel pan should be and as a Chinese person with a family of chefs, I’d like to think I know what I’m talking about. It needs to be ‘seasoned’ (prepped) well before first use (instructions are on the packaging and also very easy to do). On each use, make sure to heat the wok up so that it’s hot and starting to smoke before putting any oil in. This will ensure the pan has a non stick quality. The best thing about this is that you can use metal utensils without the worry of damaging the pan. Most importantly to know, carbon steel pans must be cared for in a particular way! You must always completely dry the wok after each use - do not let any moisture sit on the surface as this can cause rusting! Best and most effective way is to wash as normal and rinse off any soap (ideally don’t use washing up liquid at all, just hot water), then place back on the heat to get rid of and dry out all of the water. Swipe a dry cloth over if necessary. Once dry hot, turn off the heat - you can get a paper towel with a tiny amount of cooking oil on it and coat the pan. This will help to protect the pan from moisture while stored away and will also assist with the non-stick quality on the next use! These pans are supposed to darken and discolour and only get better with use. All the reviews that complain about rusting are not caring for their pans properly and those complaining about darkening clearly don’t have a clue about carbon steel pans! These woks are designed to actually work and last for years, not sit and look pretty. It is a lightweight wok that heats up quickly and distributes heat well. It does bow a little after seasoning so is no longer completely flat on the base but works perfectly fine on a ceramic/flat cooker top, it would be even better on a gas cooker though! I have absolutely nothing bad to say about this and if you are serious about cooking and want a good quality pan that will last, I highly recommend this!

### ⭐⭐⭐⭐ Better than expected so far
*by Y***U on 18 May 2020*

The media could not be loaded. I bought this based on the weight, and the size of the base. It is wider than most electric stoves which is rare. Weight is great. Wooden handle insulate the heat well. The non stick elements, well that depends on your seasoning skills. This is my first carbon steel and managed to get a really good coat on it all round using a portable butane stove.

### ⭐⭐ Not convinced it's worth the time or effort...and def not with induction
*by L***L on 1 September 2021*

Really wanted to try this (we love Jezza) and not use a non-stick (coated) pan. I've watched countless seasoning videos and used our induction hob, gas bbq, and a plumber's gas torch to try to season this to the point it was non-stick using 3 or 4 different oils (including linseed), and while it's fine for greasy foods i can't say it's anything like a non-stick wok - stuff burns on every time in the same place on the bottom at which point you must clean it properly and then go through the (long) cycle of re-seasoning.It looked great brand new and is very light but it's that thin steel that makes it a 'mare to cook with - esp. on induction. Our old gas range cooker might have been fine, but on an induction hob it does warp on the base (i tried to counter this by heating very slowly first time and hitting the bottom 'in' with a mallet when it started to expand) and therefore just spins uselessly on the smooth glass. The thin steel also heats up immediately in the base (hence burns) but the sides take a lot longer.I'd say for induction you need a heavier flat base (even slightly concaved) and ignore the claims of being non-stick in the traditional sense and just think this is better for the environment a little bit. I do think the rippled effect helps with food sliding around, just not anywhere near as much as a good teflon (or other trade name) coating does.If Jezza wants to send me a much heavier based one, i'd be happy to try that on induction and give my 2p worth....

## Frequently Bought Together

- School of Wok 12" Skinny Wok | Flat Bottom | Carbon Steel | Bamboo Handle with Loop Hook | Dimple Surface to Spread Oil Thinly |12in/30cm
- FJNATINH Spatula & Ladle Wok Tool Set, 14.2-15 inches Wok Utensils, Stainless Steel Wok Spatula
- The Wok: Recipes and Techniques

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*Product available on Desertcart Portugal*
*Store origin: PT*
*Last updated: 2026-01-22*