The best qualities of carbon steal are that they are stick free, once seasoned, super durable (will be handed down to your kids, and possible, their kids), can cook any type of food, including acidic,, starchy, watery (woks are often used as steaming vessels), etc. Seasoning is easily done on the stove top, or in the oven, but will produce some smoke and so should be done with vents blowing and windows open. Once seasoned, there should be no more smoking. Carbon steel is great for searing meats, or for high-heat applications such as stir fry's, but can be used with low heat for simmering, stewing, poaching, etc. Carbon steel is very versatile, more so than stainless steel, IMHO. Except for Griswold Cast Iron, it's my favorite cooking implement.
Seeeeeeya; Goodweed of the North
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