A carbon steel wok is made primarily of carbon steel, which is an alloy composed mainly of iron and carbon. Carbon steel is known for its excellent heat conductivity and retention properties, making it a popular choice for cookware, including woks. The carbon content in the steel is usually between 0.12% and 2.0%, which gives it its name.
In addition to iron and carbon, carbon steel may also contain small amounts of other elements like manganese, phosphorus, sulfur, and silicon. These elements can vary depending on the specific grade and manufacturing process.
Carbon steel woks are highly versatile and well-suited for high-heat cooking methods like stir-frying due to their ability to distribute heat quickly and evenly. They are relatively lightweight compared to traditional cast iron woks, making them easier to handle.
To prevent rusting and improve their nonstick properties, carbon steel woks often require seasoning before use. This involves applying a thin layer of oil and heating the wok until the oil bonds with the surface, creating a protective layer.
Overall, carbon steel woks are a popular choice among professional chefs and home cooks alike for their performance, durability, and affordability. They are a staple in many Asian kitchens and are used for a wide range of cooking techniques beyond stir-frying, including deep-frying, steaming, and braising.