Carbon steel cookware can be rolled or rammed into a thin material while maintaining high strength. Can be heated quickly and hot. Carbon steel is not as hot as other materials but this is also an advantage of being used as a wok and a Spanish paella pan: when the pot is partially copper, other parts of the pot are intentionally kept at different temperatures. Like cast iron, carbon steel pans should be preheated and dried before use. The pan surface should be filled with oil (preferably lard oil) and the pots must be placed on the surface of the furnace for heating. After a period of time, the surface of the pan becomes black and does not stick. Carbon steel pots are often used in Chinese style wok.
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