S
Hello,
I just got a carbon steel wok and have been reading up on how to season
one, but the techniques vary and NONE of them explain how the wok
should look after the process, so I am terribly confused.
I have attempted to season my wok once already. What resulted was a
black oily looking finish. I cooked a meal using it and it turned out
just fine, but some of the food particles stuck to the wok. So,
following the instructions of a web, I tried to season it again, this
time, I managed to burn off a hole in the black oily looking finish;
maybe I used a bit too much heat. Now I'm not sure what I should do.
Should I reseason the thing again? Does the black oily finish sound
like it was properly seasoned the first time?
Thanks
I just got a carbon steel wok and have been reading up on how to season
one, but the techniques vary and NONE of them explain how the wok
should look after the process, so I am terribly confused.
I have attempted to season my wok once already. What resulted was a
black oily looking finish. I cooked a meal using it and it turned out
just fine, but some of the food particles stuck to the wok. So,
following the instructions of a web, I tried to season it again, this
time, I managed to burn off a hole in the black oily looking finish;
maybe I used a bit too much heat. Now I'm not sure what I should do.
Should I reseason the thing again? Does the black oily finish sound
like it was properly seasoned the first time?
Thanks