Carbon Steel

<h4 >Carbon Steel</h4>

Carbon steel</div>

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<p ><a href="http://en.wikipedia.org/wiki/Carbon_steel" title="Carbon steel" >Carbon steel</a>cookware can be rolled or hammered into very thin sheets of material, while still maintaining high strength and heat resistance. This allows for rapid and high heating. Carbon steel does not <a href="http://en.wikipedia.org/wiki/Thermal_conductivity" title="Thermal conductivity" >conduct</a> heat as well as other materials, but this may be an advantage for woks and <a href="http://en.wikipedia.org/wiki/Paella" title="Paella" >paella</a> pans, where one portion of the pan is intentionally kept at a different temperature than the rest. Like cast iron, carbon steel must be seasoned before use. Rub a fat (<a href="http://en.wikipedia.org/wiki/Lard" title="Lard" >lard</a> is recommended) on the cooking surface only and heat the cookware over the stovetop. The process can be repeated if needed. Over time, the cooking surface will become dark and nonstick. Carbon steel will very easily get rusted if not seasoned and it should be stored seasoned to avoid rust during storage. However, such a rust is not a threat to humans' health, because it is from rust from iron, but will shorten quickly the life of the cookware. Carbon steel is often used for woks and<a href="http://en.wikipedia.org/wiki/Cr%C3%AApe" title="Crêpe" >crêpe</a> pans.</p>