Carbon steel woks are versatile cooking tools commonly used in Asian cuisine. Made from a blend of carbon and iron, they are known for their excellent heat conductivity and ability to withstand high temperatures. This makes them ideal for stir-frying, searing, and deep-frying, allowing food to cook quickly and evenly. These woks require seasoning to create a natural non-stick surface and to prevent rust. With proper care, carbon steel woks can last for many years, improving their cooking performance over time. They are often lighter than cast iron woks, making them easier to handle during cooking.