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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.

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    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

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