Print Topic - Archive

BTD Forums  /  Cook Right 4 Your Type  /  Is carbon steel safe?
Posted by: JJR, Tuesday, January 25, 2011, 2:47am
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?
Posted by: Lola, Tuesday, January 25, 2011, 2:51am; Reply: 1
Posted by: KimonoKat, Tuesday, January 25, 2011, 3:17am; Reply: 2
Carbon steel rusts.  It's like, what your car is made of.
Posted by: ABJoe, Tuesday, January 25, 2011, 3:29am; Reply: 3
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.
Posted by: JJR, Tuesday, January 25, 2011, 4:43am; Reply: 4
So it's not toxic, as long as you season it properly and not let it rust it seems?
Posted by: Victoria, Tuesday, January 25, 2011, 4:56am; Reply: 5
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. .
Posted by: battle dwarf, Tuesday, January 25, 2011, 5:55pm; Reply: 6
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.
Posted by: Victoria, Tuesday, January 25, 2011, 6:44pm; Reply: 7
Carbon steel loves to be oiled.  It purrrrs like a kitten.  ;)
Posted by: JJR, Wednesday, January 26, 2011, 4:25am; Reply: 8
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.
Print page generated: Saturday, April 21, 2018, 9:51am