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2. Chef's knife - Wikipedia

   en.wikipedia.org/wiki/Chef's_knife

   Carbon steel: An alloy of iron and approximately 1% carbon. Most carbon steel chef's knives are simple carbon iron alloys without exotic additions such as chromium or vanadium. Carbon steel blades are both easier to sharpen than ordinary stainless steel and usually hold an edge longer, but are vulnerable to rust and stains. Some professional ...

3. Kitchen knife - Wikipedia

   en.wikipedia.org/wiki/Kitchen_knife

   Kitchen knife made of Carbon steel, HRC 61.5 with typical stains. Carbon steel is an alloy of iron and carbon, often including other elements such as vanadium and manganese. Carbon steel commonly used in knives has around 1.0% carbon (ex. AISI 1095), is inexpensive, and holds its edge well.

4. Carbon Steel vs. Cast Iron: What’s the Difference Between ...

   www.aol.com/lifestyle/carbon-steel-vs-cast-iron...

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5. List of blade materials - Wikipedia

   en.wikipedia.org/wiki/List_of_blade_materials

   The blade is made of non-rustproof carbon steel, blue-plastered by hand and finely forged from the base to the tip of the knife. The 90 mm (3.5 in) long blade shows patina (dark spots) caused by decades of use. It can easily be sharpened to a shaving sharp edge. Carbon steel is a popular choice for rough-use knives and cheaper options.

6. 6 Foods You Should Be Cooking in a Cast-Iron Skillet ... - AOL

   www.aol.com/lifestyle/6-foods-cooking-cast-iron...

   We spoke with a food scientist to find out which foods you should always cook in cast iron. Meet Our Expert Bryan Quoc Le, Ph.D., food scientist and author of 150 Food Science Questions Answered

7. 11 Brilliant Tools for Cooking Eggs Perfectly Every Time

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