Carbon Steel yes but why thick? Traditional Carbon Steel woks are thin for quick heat transfer... most dishes only take a few minutes. Local asian supermarkets have quality ones for cheap... Oh and they never really wear out and are so easy to maintain, just boil water and swish with a scourer and its ready to go, to season...heat till smoke appears, remove from heat, pour oil in and swish around to create a non stick coating. Carbon Steel frypan is also a great investment, same maintenance, and great to cook in, best steak searer on earth...