Did I Season My Wok Wrong

Discussion in 'Food & Cooking' started by orihara, Jun 8, 2014.

  1. orihara

    orihara

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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
     
  2. ordo

    ordo

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    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:

     
  3. kokopuffs

    kokopuffs

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    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.
     
  4. phatch

    phatch Moderator Staff Member

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    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. 
     
  5. phatch

    phatch Moderator Staff Member

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    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.
     
  6. kokopuffs

    kokopuffs

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