Editing Wok (section)

====Carbon steel====
Currently, carbon steel is the most widely used material, being relatively inexpensive compared with other materials,<ref>{{cite web|url=http://bestwok.org/|title=Get the Best Wok for the Job|publisher=Best Wok|access-date=4 March 2012|archive-date=15 August 2018|archive-url=https://web.archive.org/web/20180815063304/http://bestwok.org/|url-status=dead}}</ref> relatively light in weight, providing quick heat conduction as it has a low [[specific heat capacity]], and having reasonable durability. Their light weight makes them easier to lift and quicker to heat. Carbon steel woks, however, tend to be more difficult to [[Seasoning (cookware)|season]] than those made of cast-iron ('seasoning', or carbonizing the cooking surface of a wok, is required to prevent foods from sticking and to remove metallic tastes and odors).<ref name="YOU"/> Carbon steel woks vary widely in price, style, and quality, which is based on [[:wikt:ply|ply]] and [[Sheet metal forming|forming technique]]. The lowest quality steel woks tend to be stamped by machine from a single 'ply' or piece of [[Stamping (metalworking)|stamped steel]].<ref name="YOU"/> Less expensive woks have a higher tendency to deform and misshape. Cooking with lower quality woks is also more difficult and precarious since they often have a "hot spot". Higher quality, mass-produced woks are made of heavy gauge (14-gauge or thicker) steel, and are either machine-hammered or made of spun steel.<ref name="YOU"/> The best quality woks are almost always hand-made, being pounded into shape by hand ("hand hammered") from two or more sheets of carbon steel which are shaped into final form by a ring-forming or hand-forging process.<ref name="YOU"/><ref>{{cite web|url=http://www.lovethatkimchi.com/Articles/What_Makes_A_Quality_Wok.html|title=Choose Your Wok Wisely|last=Stewart|first=Randy|date=19 July 2009|publisher=Love That Kimchi.com|access-date=4 March 2012}}</ref>