WOK this way (was RE: [Sca-cooks] If you only had one cooking pot)

[Sandra Kisner]

>Huh. Mild steel shouldn't be brittle- it can't be- has no carbon (or minimal)
>to harden it up (given proper temperature treatment).

So is "mild steel" iron?  You said in a previous e-mail

>Iron and steel go through an interesting set of name changes. Iron is iron
>when it has no carbon in it at all, then becomes steel when it has 1 0r
>2/100th of a percent carbon in it- it's then rated as 10xx, the xx being the
>numbers (from 00 to 99) that indicate how many hundredths of a percent of
>carbon is in it, for simple steels, meaning they contain only carbon and iron.

Or is it something else?  I've got stainless steel and cast iron, and 
wonder what this mild steel is.

Sandra