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BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  Is carbon steel safe?
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Is carbon steel safe?
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JJR
Tuesday, January 25, 2011, 2:47am Report to Moderator Report to Moderator

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Kyosha Nim
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I saw some very reasonably priced woks today, but I wasn't sure about carbon steel.  I have no clue what the difference is between stainless and carbon.

Anybody got the skinny?


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"Finally brothers, whatever is true, whatever is honorable, whatever is just, whatever is pure, whatever is lovely, whatever is commendable, if there is any excellence, if there is anything worthy of praise, think about these things." - Phillipians 4:8
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Lola
Tuesday, January 25, 2011, 2:51am Report to Moderator Report to Moderator

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KimonoKat
Tuesday, January 25, 2011, 3:17am Report to Moderator Report to Moderator

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Kyosha Nim
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Carbon steel rusts.  It's like, what your car is made of.


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ABJoe
Tuesday, January 25, 2011, 3:29am Report to Moderator Report to Moderator

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Sun Beh Nim
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Carbon steel is fine as long as you keep it oiled so it doesn't rust.  It will cure and season much the same as cast iron does...

Stainless is better because it doesn't need to be kept oiled to prevent rust.


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ABJoe  -  Tuesday, January 25, 2011, 4:05am
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JJR
Tuesday, January 25, 2011, 4:43am Report to Moderator Report to Moderator

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Kyosha Nim
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So it's not toxic, as long as you season it properly and not let it rust it seems?


The poster formerly known as "ABNOWAY"

"Finally brothers, whatever is true, whatever is honorable, whatever is just, whatever is pure, whatever is lovely, whatever is commendable, if there is any excellence, if there is anything worthy of praise, think about these things." - Phillipians 4:8
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Victoria
Tuesday, January 25, 2011, 4:56am Report to Moderator Report to Moderator

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Sun Beh Nim
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I have a couple of carbon-steel knives.  I never let them stay wet in the sink.  They get cleaned immediately and frequently oiled.  They're wonderful for chopping with, and they hold an edge very well.  Very old knives. .



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battle dwarf
Tuesday, January 25, 2011, 5:55pm Report to Moderator Report to Moderator

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they are the best you can get in a knife unless you can aford a damasacus blaid of course. they are strong, flexable, and hold an edge longer than most. as for the carbon steel wok i would treat it like a light weight cast iron.


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Victoria
Tuesday, January 25, 2011, 6:44pm Report to Moderator Report to Moderator

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Sun Beh Nim
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Carbon steel loves to be oiled.  It purrrrs like a kitten.  



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JJR
Wednesday, January 26, 2011, 4:25am Report to Moderator Report to Moderator

33% Nomad, calories calories!!!!!!
Kyosha Nim
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I think I might have to try one.  They had them for $9.99 at a store by us.  It seems too good to be true.


The poster formerly known as "ABNOWAY"

"Finally brothers, whatever is true, whatever is honorable, whatever is just, whatever is pure, whatever is lovely, whatever is commendable, if there is any excellence, if there is anything worthy of praise, think about these things." - Phillipians 4:8
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