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Did I Season My Wok Wrong

post #1 of 6
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I purchased a carbon steel wok about a month or so ago, and have been using it regularly. Yet, food still sticks to it and it has not begun to develop a black coating. Did I season it wrong? Is there a way to re-season it? Any help

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post #2 of 6

No problem re-seasoning. On the contrary, it helps to build a patina. Scrub the wok under hot water with a metal sponge and remember to heat the wok until hell temperature before oiling. Repeat the seasonig at least 5 times. This video can help:

 

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #3 of 6

Go to WOKSHOP.com and lookup their seasoning method.

 

Me what I do two times is rub down the entire wok with either lard or peanut oil and place into a preheated oven at 450F for around three hours.  After three hours turn off the oven and allow the wok to cool down inside.  Once cool, the wok is wiped off and rubbed with another coat of lard or peanut oil and reseasoned at 450F using the same procedure.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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post #4 of 6

It looks like you've burned through the oil layer. Keep reseasoning and let the patina build. It takes time and use and will get better over time. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #5 of 6

And to return to the technique discussion from another of your posts, there's an chinese cooking phrase that translates along the lines of, "Hot pan, cold oil, food won't stick."

 

Heating the oil in a cold pan does not give nearly the performance of adding oil to a pan that is already hot. And again, on western stoves, let the meat cook without agitating it or moving it for a little bit first before stir frying.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #6 of 6
Quote:
Originally Posted by phatch View Post...And again, on western stoves, let the meat cook without agitating it or moving it for a little bit first before stir frying.

I forgot about that and was wondering the reason why my wok meat wasn't cooking, oops, woking properly!

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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