Is this a "Carbon Steel" wok?
2045648
due to the blue tint which is evident once the wok is used on the stove which I believe is indicative of carbon steel.
324139
thit comes with a layer over it which needs to be scrub off before use. and yes it is carbon steel
2248792
The bottom is completely rounded so a ring is advisable. The wok does tend to rust a bit in the center bottom if you don't keep it dry and/or oiled but that's what you'd expect from carbon steel and it's easily prevented. It really is a great wok and heats quickly and evenly and you can't beat it at twice the price.
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
1939307
No. It is Carbon Steel. However, it does have a good blade and handles nicely.
1217344
No, it is steel but not stainless. We love ours, but you have to understand that it builds up a dark finish that makes it look stained. Scrubbing that off is hard work and counterproductive. The finish is non stick with it, and sticky without it. It also works best on the grill, or on a stovetop that has equal size burners front and back, or even better the oval burner that runs the whole length of the pan. With unequal size burners you have to move the food around to get it to cook evenly. I have a large family and this cut the time I spend cooking bacon in half.
1874999
Hi Andrea, yes, it is a carbon steel blade. In fact, here is some more information about it. I hope this helps!http://www.excaliburcutlery.com/fromm-straight-razorCheers!Cathy
787280
Hi, yes, its from cast iron. I cant remember the coating. I just remember once I got it, I washed it really well, then coated with olive oil and put it in the bbq to "bake" it a little. Then washed it again ( no soap this time), and began using. It is nice wok, I still have it, and use it.
299864
You are correct. The handles are made of metal and will heat up as the wok warms up. I find myself not needing to use the handles while cooking since the wok never moves due to the weight. Still going on strong in our house :)
1594332
No. It is stainless. Yes, technically it has carbon in it (it's steel), but by the common vernacular among cutlery enthusiasts, this is "stainless" versus simple "carbon" (non-stainless). Jamal and Tom are correct.
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.
193480
It is an actual wok just Americans don't use that word for their pans. Has a center flat spot about 6 inches across then slanted sides so it cooks well in a larger area like a wok... We think it works wonderfully for stir fry, which we use it for every night being big veggie eaters. There is no nonstick surface to come off in the food, it's stainless steel, cleans up great, even if you burn just use ajax or comet with a scrubby. I was buying "woks" from Walmart once a month (nonstick surface coming off etc) then found this pan and haven't needed a new pan in months! Worth $100 to me and it was so much less!
435778
No. This wok is not as good as it promised. it start to stick after one or two months
813798
I don't know. I assume it's steel since it's fairly solid/heavy. I have been using this for several months now and am quite happy with it! I try not to leave water sitting in the kettle when I'm done. Highly recommended product. I really like the insulated, perfect-fitting (tight) lid.
579783
This is a fair observation. I love this pan, but strictly speaking it is not a wok at all :)
907648
It's high-carbon stainless steel. To prolong it's life, it would be best to sharpen this knife with a ceramic sharpener. But I used a manual hand held one. The choice is up to you.
350193
No, it really is pretty light, nothing like a heavy cast iron skillet. I use the wok at least twice a week and the way it conducts heat makes it well worth the extra price. I highly recommend it.