0

I just bought a carbon steel wok. I follow seasoning instruction in this video

https://youtu.be/Ch2hhGi-9zc

Basically

  1. wash the wok
  2. Burn until yellowish blue
  3. Add 2 spoons of veg oil , rub with paper towel and burn on very high heat for 10 mins, and repeat this 3 times

After finishing season, the wok looked polishing dark and i was happy.

But when I used it for the first time ,the black patina peel off during cooking. I had to throw away the food.

peeled patina

My questions are what did i do wrong during seasoning processes and what should I do to rectify it?

Tune Aksornthong
  • 1
  • 1
  • Are you sure the wok didn't come with some sort of non-stick coating? – GdD Oct 29 '20 at 09:16
  • 1
    Many carbon steel pans & woks come with a waxy or plasticy coating designed to prevent rusting between the manufacturer and you. That anti rust coating needs to be scrubbed and removed before use. My wok came with instructions to boil water in it for a few minutes first, then scrub with a stiff brush or steel wool... Just to remove the coating before seasoning. How thoroughly did you wash your wok before seasoning? – AMtwo Oct 29 '20 at 10:52
  • 1
    Welcome to SA! We have a lot of questions/answers here about wok patina. Does one of these answer it for you? https://cooking.stackexchange.com/questions/84247 https://cooking.stackexchange.com/questions/30808 https://cooking.stackexchange.com/questions/34491 https://cooking.stackexchange.com/questions/58350 https://cooking.stackexchange.com/questions/94626 – FuzzyChef Oct 31 '20 at 00:15
  • 3
    Does this answer your question? [How did I strip the patina off my wok?](https://cooking.stackexchange.com/questions/84247/how-did-i-strip-the-patina-off-my-wok) – FuzzyChef Nov 03 '20 at 01:42

0 Answers0