While shopping for a wok, you might be overwhelmed by all the different types out there. The most popular woks are carbon steel, stainless steel, and cast iron.

Carbon steel woks are lightweight and conduct heat incredibly well. They are also quite durable.

But people often wonder about the safety of woks, non-stick pans, and other cookware. They often have a factory coating or non-stick coating, which can contain toxic chemicals.

So, is a carbon steel wok safe?

Yes, it is non-toxic so it’s perfect for all kinds of cooking. Carbon steel woks are made up of about 99% iron and 1% carbon. The exact percentages depend on the manufacturer. Always read the owner’s manual or product page before purchasing your carbon steel wok.

Low-quality woks may have impurities in their metal. To avoid those products, look for a respected brand that has been in business for decades. If the product has a warranty, that’s a great sign.

Most cooking pans today are nontoxic. Non-stick coatings like Teflon and many others have innovated to make their materials non-toxic. Toxic cookware was a larger problem in the past but it’s not so ubiquitous now.

Carbon steel pans do not come with a non-stick coating. After seasoning the pan, the non-stick coating develops naturally. As you cook, a layer of oil polymerizes on the outside of your pan. This natural method of seasoning is completely non-toxic, unlike some non-stick coatings.

Seasoning lasts for years and rarely wears off. If the layer of oil starts to wear away, you can reseason the wok. But if your Teflon wears off, you can’t add a new non-stick coating to a pan. You’ll have to buy a new one. This is one reason people stray away from non-stick coatings and season their wok naturally.

Related Article: Do I need a wok?

What are the advantages of carbon steel woks?

Lightweight

Carbon steel woks are one of the most lightweight woks on the market. This is convenient because you have to move your wok around constantly to prevent your food from burning.

Environmentally friendly and non-toxic

Made up of exclusively iron and carbon, carbon steel is entirely nontoxic. When cooking, it doesn’t release harmful chemicals or radicals into the environment.

Natural non-stick coating

Carbon steel builds a non-stick coating over time after seasoning the pan. You use oil to season it which is completely non-toxic. Oil with a high smoke point is best, like peanut or canola oil. Avoid olive oil or extra virgin olive oil.

Durable

Carbon steel is a strong metal alloy made up of iron and carbon. Carbon steel woks and other cookware should last you several years.

Conducts heat quickly

Carbon steel responds well to changes in temperature. This reduces the risk that you burn your food if you’re watching the temperature carefully. But food won’t take long to cook in carbon steel woks because they heat up so fast. Always watch your wok and keep the food moving to prevent burning.

Dates back to about the 6th century BC

Carbon steel was first discovered and made in China around the 6th century BC. Throughout the Middle Ages, it was made in Europe for tools, weapons, and other uses.

With centuries of history to learn from, manufacturers have continued to improve on the production of carbon steel. Today, you won’t find many carbon steel woks with impurities.

What are the disadvantages of carbon steel woks?

Acidic foods break down the seasoning

Acidic foods will break down the oil coating on your wok. This won’t damage the wok. But if the seasoning wears down, it may start to rust. Your food may also start to stick. This is a sign that you need to reseason your wok.

Requires seasoning

You must season a carbon steel wok to prevent it from rusting. It also forms a non-stick coating which makes cooking and cleaning easy.

If you don’t want to season a wok, go with a frying pan instead. Here’s a complete guide on woks vs. frying pans.

Not dishwasher-safe

Carbon steel woks, along with other woks, are not dishwasher-safe. Dishwasher detergent breaks down the seasoning which means you’ll have to reseason the wok often. Instead, clean the wok with hot water.

Let it soak then wipe the interior with a soft sponge. You can use a scrubby sponge on the outside because it is not seasoned. Dry the wok over low heat for a couple of minutes and you’re done.

Is carbon steel wok better than non-stick?

Non-stick coatings today can withstand high heat and stay in good condition. But they will eventually wear down and cannot be replaced. So, a seasoned carbon steel wok is your best bet. With a naturally seasoned wok, you don’t run the risk of cooking with toxic chemicals.

Does carbon steel get rust?

Yes, about 99% of carbon steel is made up of iron which is prone to rust. Seasoning your carbon steel wok offers nice protection against rust for years to come.

Why is my carbon steel wok rusting?

You likely need to season your carbon steel wok. If left unseasoned, it can rust quickly. Most of your carbon steel wok is iron which rusts easily.

How do you remove the coating from a carbon steel wok?

Scrub the wok with a scrubby sponge and dish soap to remove the factory coating. Rinse it with water and dry it over low heat. Now you are ready to season your wok. 

Do you have to season a wok every time you use it?

No, you shouldn’t need to season your wok more than two to three times ever. If you season your wok but food still sticks, season it again to toughen the layer of oil.

Can you cook with unseasoned carbon steel?

It’s not recommended to cook with unseasoned carbon steel. It will eventually rust and your food may stick. This makes it difficult to clean and cook with.

What oil is best for seasoning carbon steel?

Use any oil with a high smoke point. This includes peanut oil, canola oil, or avocado oil to name a few.

That wraps up our article, Is a carbon steel wok safe? In short, it is! Just remember to season your carbon steel wok to prevent rust and help it develop a non-stick surface. Have fun stir-frying!