what is the difference between carbon and stainless steel? Do you have to season stainless steel? I have a carbon wok & don't like the smell.
1582509
Stainless steel is very corrosion resistant (meaning it should never rust with normal use and does not require seasoning), but does not transfer heat as well carbon steel. Carbon steel, though, rusts very easily, so it must be seasoned before use. This wok is carbon steel. Carbon steel woks come from the factory with some kind of rust-blocking grease rubbed over the surface. This could be the "smell" you are referring to, so I would suggest scrubbing it vigorously with a brillo pad before seasoning, to make sure you get all that nastiness off. Go to youtube.com and search for "seasoning carbon steel wok" to see a plethora of videos showing you how to season properly. Stainless steel is very corrosion resistant (meaning it should never rust with normal use and does not require seasoning), but does not transfer heat as well carbon steel. Carbon steel, though, rusts very easily, so it must be seasoned before use. This wok is carbon steel. Carbon steel woks come from the factory with some kind of rust-blocking grease rubbed over the surface. This could be the "smell" you are referring to, so I would suggest scrubbing it vigorously with a brillo pad before seasoning, to make sure you get all that nastiness off. Go to youtube.com and... » Read More Stainless steel is very corrosion resistant (meaning it should never rust with normal use and does not require seasoning), but does not transfer heat as well carbon steel. Carbon steel, though, rusts very easily, so it must be seasoned before use. This wok is carbon steel. Carbon steel woks come from the factory with some kind of rust-blocking grease rubbed over the surface. This could be the "smell" you are referring to, so I would suggest scrubbing it vigorously with a brillo pad before seasoning, to make sure you get all that nastiness off. Go to youtube.com and search for "seasoning carbon steel wok" to see a plethora of videos showing you how to season properly. « Show Less
1582510
I do not know the difference. I do know that I'm having a hard time keeping my carbon steel walk seasoned correctly. I have followed all the instructions but for some reason the coding of seasoning keeps flaking away and I'm forced to remove it all and start over. I have done it about four times now. I'm getting close to throwing in the towel and going down a different road.
673230
My wok gets that way too. I dry my wok by putting it back over my gas burner and allow the heat to dry the cooking surface. If you have rust on your wok the next time you use it, just take a moist paper towel and wipe the inside of your wok. Allow the wok to be seasoned, everything cooks better. Don't use soap or a Brillo type pad to clean your wok
1564812
There is a stainless steel version of this knife and there is (the original) carbon steel version of this knife. The different number might indicate the difference between the two types of steel available.
1897868
The entire wok is stainless steel except the outer bottom casing that houses the electrical heating element, so, stainless steel is all that touches the food. I use this wok about 4 times a week... love it.
402826
There might be an easier way, but this is what I did and it definitely worked. First I warmed the wok over low heat, then (away from flame) I poured in a half cup of lacquer thinner and scrubbed thoroughly with coarse steel wool. Dump out the liquid and repeat. I also scrubbed the outside just to make it look more even when seasoned. For the actual seasoning, just hold over high heat until all the metal turns black, then wipe it down with cooking oil soaked rag(s) until they remain clean and no longer pick up any discoloration.
469077
The one that I have purchased was made in Taiwan. In my opinion it doesn't matter where it is made at ,but what is made of and put together. I have been a collector and knife maker for years. Carbon steel has always been the most practical for ease of sharpening and what I use. Yes it does rust , but a knife is a tool not a thing to set on a shelve and stared at. Take care of your tools and they will take care of you.
1708892
I k ow carbon is stronger then stainless steel . Percentage wise I'm not sure.
1082660
The blade is made of carbon steel - not stainless steel. Carbon steel is generally easier to sharpen and holds a better edge. The down side is that it requires one more step to finish after usage. You will need to wipe a thin application of either mineral oil or vegetable oil on it to prevent rusting. For me the trade off is worth it as I prefer carbon steel. You can renew that blade to near original look by polishing it with a very fine grade of sandpaper or emery cloth. Even a scotch brite pad will go a long way to brighten the blade. You still finish with mineral oil. Good luck, they are fine blade of the "old school" of manufacture at a reasonable price. The blade is made of carbon steel - not stainless steel. Carbon steel is generally easier to sharpen and holds a better edge. The down side is that it requires one more step to finish after usage. You will need to wipe a thin application of either mineral oil or vegetable oil on it to prevent rusting. For me the trade off is worth it as I prefer carbon steel. You can renew that blade to near original look by polishing it with a very fine grade of sandpaper or emery cloth. Even a scotch brite pad will go a long way to brighten the blade. You still finish with mineral oil. Good luck,... » Read More The blade is made of carbon steel - not stainless steel. Carbon steel is generally easier to sharpen and holds a better edge. The down side is that it requires one more step to finish after usage. You will need to wipe a thin application of either mineral oil or vegetable oil on it to prevent rusting. For me the trade off is worth it as I prefer carbon steel. You can renew that blade to near original look by polishing it with a very fine grade of sandpaper or emery cloth. Even a scotch brite pad will go a long way to brighten the blade. You still finish with mineral oil. Good luck, they are fine blade of the "old school" of manufacture at a reasonable price. « Show Less
1535390
Yes, to keep the wok from rusting and to keep it in good health, always wash it with a steel scrubber, dry it, and season it (I use peanut oil). For me, it's a happy ritual. My wok is already building a beautiful patina. Trust me -- it's worth the effort. :)
1455562
Okay. I had stir frying in mind & haven't been that happy w/ recent incarnations of cast iron (vs. my grandmother's stuff which I don't own.) I had one carbon steel wok that INSTANTLY rusted when I followed manufacturer's first-time use instructions so I feel like an idiot but I keep trying to find the solution. Thanks for your input.
1201074
I measured one of them @~1/16" thick. "high carbon" and "high carbon stainless" are not the kinds of terms I would look for. These knives are VG-10 Steel, which is a high performance stainless steel- with what could be called a "high carbon" content of ~1%. The chromium (@15%) is what makes it stainless, and in this case, vanadium, molybdenum, cobalt, and manganese factor into the overall steel equation. It holds an edge remarkably well, while offering superior corrosion resistance. I put mine to a honing steel somewhat regularly, and sharpen maybe ever 3 months- but I like to maintain a shaving edge on these knives. They take the edge easily and hold on to it fantastic (using DMT diamond and then ceramic stones to polish). I have to say, I think it really depends on your own habits. These probably aren't ideal if you like to cut with more tight gripped downward pressure than a balanced slice. They're exceptional performing knives, but I think they're meant as more of a finesse instrument than a chopping tool. In my opinion, the balance and weight is great, the quality of the construction is obvious, and these are some of the best kitchen knives on the market. With fine diamond stones (I prefer DMT) and ceramic, they are very easy to maintain (a few minutes is usually all it takes to get it back to a scary shaving edge)-- but I wouldn't use them as cleavers in any sense whatsoever. If you're into finesse and slicing over brute-force chopping, I couldn't recommend these higher.
1594331
I believe all steel has carbon. This is German 4116 stainless--"Krupp". Stainless is not 100% stainless. Proper care is the best thing you can do to keep your knife in good shape, This knife should be used for what it was made for. I love mine and treat it appropriatly.
1964292
It is Carbon Steel. Takes a nice bluing and will not rust after the bluing is done. I leave mine outside year round after the seasoning finished. Took about three uses to season real well.
567143
It's smooth, but it's not nonstick. This wok requires seasoning, and it's taking me a while to get it right. This is my first carbon steel pan, but it seems similar to having a cast iron pan that isn't yet seasoned. If you've ever had one, you know how long it can take to season it.
27172
My stainless cookwear is stainless on the outside not charcoal also all my pand have copper bottems, not sure what is ment by charcoal unless it is the outside of your stainless cookwear
964750
I use a carbon steel wok for many things other than stir fries and it's heat retention and seasoning retention have always been great. But for the times where something other than a wok is needed I turn to a fry pan. In this instance, the Cast Iron wins out over the DeBuyer. I hope this answers your question.
1236548
Charlene: Carbon steel refers to the actual composition of the metal while hand-hammered refers to how the wok is shaped from a flat piece of metal. And I love my Asian Kitchen Wok, just follow her instructions for seasoning and cleaning.