The Beginner's Wok

The Mei is designed to make everything cooked in it taste good.

 

Tradition

Handmade iron woks from ZhangQiu (章丘) are hammered 36,000 times before they are commissioned.

 

A Versatile Cooking Vessel

You can improve the taste of dishes from any cuisine by cooking them in a wok instead of a pan.

The News

clam in a wokChinese Stir FryFish and SeafoodStir FryThe Mei Wok News
August 4, 2020

Clam in a wok/pot

This is the simplest way to cook clams or mussels or any shell fish. The secret to having them open up is to heat up the pan up really hot,…
sashuka in a wokEditorialThe Mei Wok News
July 24, 2020

Why Should I Get a Wok?

Any Chinese chef worth their salt knows the importance of owning and cooking with a good quality wok. You might have heard of the wok from reading about stir-frying- after…
stir fry anything in 6 stepsAsian InspiredChinese Stir FryEditorialStir FryThe Mei Wok News
July 23, 2020

Stir Fry anything in Six Steps

To stir fry is to cook rapidly over a high heat while stirring briskly. This method of cooking can be used for all kinds of meat and vegetables. The trick…
The Mei Wok News
July 23, 2020

What is wok hei?

In Asia we describe taste a little differently. The Japanese have their umami. In other parts of Asia, we have wok hei. The literal translation of 'wok hei' from Cantonese…

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2000 Years of History in Handmaking Iron Woks

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