Is it safe to cook with a carbon steel wok?
Yes. Carbon steel is essentially iron. It doesn't shed plastic or PFAS and barely leaches metals.
What's actually in it
Carbon steel is iron with a small amount of carbon. Like cast iron, it's seasoned with oil to create a slick cooking surface. It adds a tiny bit of iron to food, which is usually beneficial. It doesn't contain PTFE, PFAS, or plastic.
A seasoned wok develops its own naturally non-stick surface that holds up better than any coated pan for stir-frying.
What the research says
A 2025 study in Int J Environ Health Res tested cooking surfaces and found iron-based cookware leached iron (helpful for most people) but not lead, cadmium, or nickel at problematic levels. A 2025 study in J Hazard Mater documents what PTFE nonstick sheds: carbon steel skips all of it.
Season a new wok before first use, don't soak it (rust!), and dry with heat. A well-cared-for carbon steel wok lasts a lifetime.
The research at a glance
| Study | Journal | Year |
|---|---|---|
| Heavy metal transitions from cooking utensils to different solutions. | Int J Environ Health Res | 2025 |
| Polytetrafluoroethylene microplastics induce oxidative stress in human intestinal cells. | J Hazard Mater | 2025 |
What to use instead
Browse our vetted, non-toxic alternatives. Every product is third-party certified.
Shop Non-Toxic Kitchen