Editing Cookware and bakeware (section)

====Carbon steel====
[[File:Pfanne (geschmiedet).jpg|thumb|right|Carbon steel]]

[[Carbon-steel]] cookware can be rolled or hammered into relatively thin sheets of dense material, which provides robust strength and improved heat distribution. Carbon steel accommodates high, dry heat for such operations as dry searing. Carbon steel does not [[thermal conductivity|conduct]] heat efficiently, but this may be an advantage for larger vessels, such as woks and [[paella]] pans, where one portion of the pan is intentionally kept at a different temperature than the rest. Like cast iron, carbon steel must be [[Seasoning (cookware)|seasoned]] before use, usually by rubbing a fat or oil on the cooking surface and heating the cookware on the stovetop or in the oven. With proper use and care, seasoning oils polymerize on carbon steel to form a low-tack surface, well-suited to browning, [[Maillard reaction]]s and easy release of fried foods. Carbon steel will easily rust if not seasoned and thoroughly dried after cleaning, and should be stored seasoned to avoid rusting. Carbon steel is traditionally used for [[crêpe]] and fry pans, as well as woks.