1

I tested the wok with magnets and they stick, so aluminum is ruled out. It definitely is not cast iron, and it has a small “china” text etched into the small handle connector. Not a complete round bottom but it is already seasoned, I think. I may still season it though, I'm planning to use it on a large fireplace because I do not have a gas stove as well, so finding out the material may help.

enter image description here

Improve this question
5
  • 1
    For practical purposes the only magnetic metal is ferritic ( and martensitic) steels, AKA ordinary steel. That includes Ferritic stainless steels , usually 13 % chrome and cutlery grades 420, 440 , etc.
    – blacksmith37
    Feb 7 at 19:57
  • Looks like steel with a nonstick coating to me, but it COULD be preseasoned carbon steel. @Tetsujin's test will help you tell which. If it's nonstick, I wouldn't use it in a fireplace.
    – FuzzyChef
    Feb 10 at 21:01
  • Mild steel is not the same thing as carbon steel.
    – FuzzyChef
    Feb 13 at 19:28
  • Tetsujin: that is absolutely false. I'm an artist blacksmith. "carbon steel", as used in cookware (including pans and knives) is what's called "high carbon steel", containing .7 to 2% carbon. That high carbon content gives it its hardness and rigidity. Mild steel is low-carbon and low-nickel, is quite soft, and and you would never use it for cookware because it would leach metal flavor into the food as well as getting dented and scratched to heck.
    – FuzzyChef
    Feb 15 at 23:04
  • Thank you. I determined it was carbon steel. Although I accidentally burned the secondary handle, it is good.
    – Compreturnum
    Feb 23 at 16:10

0

Reset to default

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service and acknowledge that you have read and understand our privacy policy and code of conduct.