So, I bought a joyce chen carbon steel wok, and I've seasoned it - I didn't season it till it's completely black because it's not that practical where I live, smoke alarm, etc... but it was pretty brown. The season holds up fine when I cook meat, but if I cook eggs, the seasoning usually starts to come off when I clean the pan, I usually clean my pan with a paper towel, oil and salt, just like I do with my cast iron pot. I cooked chicken today, season was fine, but then I cooked vegetables, and the seasoning started to come off. What am I doing wrong? thanks in advanced!
post #1 of 5
10/8/08 at 8:15pm