In order to make the nitriding wok with ordinary iron base material have antibacterial performance and improve people's food hygiene and safety. The steel developed in this paper achieved antibacterial performance by adding Cu on the basis of low carbon composition design. According to the influence of hot rolling coiling temperature， cold rolling annealing temperature and cold rolling annealing time on the microstructure and mechanical properties of steel plate， the hot rolling and annealing process parameters of cold rolling low carbon steel for antibacterial wok were determined by using optical microscope， scanning electron microscope， chamber electric furnace and tensile testing machine. The test results show that the hot rolled plate with coiling temperature of 640 ℃ has irregular grain shape and uneven size， and the cold rolled product has high strength and cannot meet the requirements of wok stamping. The mechanical properties of the steel sheet can meet the requirements of the wok stamping performance under the conditions of hot rolling coiling temperature greater than 680 ℃ and cold rolling annealing temperature greater than 710 ℃ and annealing time greater than 3 hours. The formability of the steel sheet is better with the increase of coiling temperature and annealing temperature and the extension of annealing time. Considering product quality and economy， the most suitable process parameters are coiling temperature 710 ℃， annealing temperature 730 ℃， annealing time 6 h； After adopting the most suitable process parameters for trial production of the prototype and nitriding the pot， the antibacterial rate of E.coli test can reach 100%， demonstrating excellent antibacterial performance.