Hi all, I always cook with wok, and have been using typical carbon steel type from Asian grocery store. Even though I seasoned the wok before and used many times, you still get the "black bit" came off during cooking, especially when cooking soupy stuff.
I found out there are some factory pre seasoned wok out there. Is it really worth the bigger price tag? Is it better? Don't mind spending more if it's better.
Looking for some recommendations and bargain during eofy.
I think it's the cleaning that kills them & not reseasoning properly
Agree, but I think the black scale can deposit on a wok that isn't properly seasoned when new.
Could very well be. I bought one years ago & once the black flakey bits appeared, I was so grossed out that I binned it, thinking I had ruined it. Apparently, even if it rusts, it can be resurrected.
Might need to revisit your seasoning technique.
How much salt should you add?
Best woks I’ve used are the carbon steel ones from the Asian grocers
Its not what you’re supposed to do but I’m a clean freak and it’s something I’ll use every few weeks. As such I will clean them thoroughly and then season with a good grade oil then it’s ready to go again. It’s not ‘perfect’ from what you’re supposed to do but I also don’t like the idea of something I use 2/3 times per month not being cleaned with soap and then put in a drawer.
Preseason wont save you if you’re seasoning/cleaning incorrectly. Just strip it back and start again.
Share your tips please
I'd suggest the salt (per @jv) & potato method recommended by Matfer Bourgeat for their fine carbon steel pans
What about stainless steel type wok? Can it be seasoned the same way? Carbon steel just rust too easily
Properly seasoned carbon steel woks don't rust if you heat dry after use - and clean only with water.
clean only with water
You're frying using oil & food - water ain't gonna get the wok clean
Seasoned wok is non-stick, I only need water to clean mine
@sumyungguy: OK. I've bookmarked that link that you've provided above. I'm gonna buy another carbon steel wok & 'trust no one the process' & better not see black flakey bits again!
Thank-you!
@[Deactivated]: Took me a while to sift through all the misinformation on YouTube, to find a decent sequence of wok cooking & cleaning
I seasoned our carbon steel wok using the "oil/warm it up/cool it down" method. It's gone well over the last five years, getting this nice deep black patina. I also take @Gunnar's approach above. I clean it after every use, but never with abrasives.
Might need to revisit your seasoning technique. I've been using the same carbon steel wok for more than 30 years.