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What's wrong with my Wok?

post #1 of 4
Thread Starter 

I just got finished making a chicken stir-fry, and this happened. Why has this happened?
post #2 of 4

Checkout how to season a wok.  It's located at Wokshop.com.

 

Your photo seems to show a patina that naturally occurs and spreads as the wok is used over time.  Checkout the websites that are listed above.

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)
 
Reply
post #3 of 4

Scratches in the patina are common in a carbon wok. Especially just up from the lower areas where the heat is not as intense. Further, with the less intense heat, moisture from the food and sauces has more opportunity to weaken the patina making it more prone to scratch.

 

I have a flat bottom carbon steel wok that I mostly use on my induction burner. I seasoned it originally over gas and had a good dark patina well up the sides. With use on the induction burner that has no heat up the sides at all, that part of the patina soon scratched away. It still cooks fine and yours will too.  Just keep it oiled and used often. Un-used woks are the most prone to rust. 

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 #4 of 4

In addition to Phatch's comment that some foods tend to cause that, it is also caused by using metal utensils.  Were you using a metal paddle?  I do, and I see that kind of minor scratching (or whatever you want to call it) every once in a while.  But it is generally just an "appearance defect" and doesn't really impair future use of the wok.  Whatever you do, don't rush into any re-seasoning unless you are absolutely sure that is required.  Based on your pic, it is not. 

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