Carbon Steel

Carbon steel is an alloy composed primarily of iron with 1-2% carbon content, offering an excellent balance of durability, heat conductivity, and versatility for cookware production. In manufacturing, carbon steel pans and woks are typically formed through stamping or spinning processes, creating lightweight yet robust cooking vessels. Unlike stainless steel, carbon steel develops a natural non-stick patina through seasoning (polymerization of oils), enhancing its cooking performance over time. Manufacturers appreciate its relatively low cost compared to copper or cast iron, while still providing superior heat retention and distribution properties. Modern carbon steel cookware often undergoes specialized treatments to improve corrosion resistance and accelerate the seasoning process.