Carbon steel wok --- is this seasoning "good enough"?
I recently bought a carbon steel wok, and I've been trying to season it. I removed the protective coating (or at least, I hope I did) by getting it super hot on the hob, then scrubbing it with soap and steel wool. I dried it, then applied vegetable oil with some kitchen roll, buffed it in, and heated it all over until the smoking stopped --- I repeated this twice.
Now, I'm wondering if I've done it correctly --- the colour isn't uniform on the inside or outside, and there are definite streaks on the metal. My guess is that I've applied oil too liberally, and should maybe strip it and start again, but thought I'd check here.
Pictures
Questions
Have I seasoned the pan correctly? If not, what have I done wrong?
Even if it's not seasoned perfectly, is it ok to use? Can I go ahead and start using it with the hope that future cooking will provide additional seasoning? Or should I strip it and start from scratch?
Thank you in advance.
Best Answer
What you're seeing is the bare metal being exposed where the black coating has worn away.
That black coating is the factory's "pre-applied seasoning" - which is universally not a very good seasoning. The pre-applied seasoning is supposed to be a value-add, so a home chef can begin using the pan immediately. In my experience, this coating comes off easily and doesn't have much anti-stick properties - so you'll nearly always re-season the pan anyway. The pre-applied coating mostly serves as an anti-rust coating while sitting on the store shelf, in my opinion.
The lines you're seeing develop are likely from how you "buffed" in the oil during your seasoning - they look like streak and drip marks. The darker areas are thicker seasoning.
I season by pouring in my oil, rubbing it with a paper towel until the entire pan (inside and out) is coated lightly and the oil doesn't drip or run, then put it into the oven for an hour upside down (with a baking sheet on the floor of the oven to catch any drips). After an hour, turn off the oven and let the pan cool inside the oven. Repeat a couple times, then get cooking! If your wok has a wooden handle, you'll need to do it on the stove top instead, but the process is pretty similar.
Over repeated use (cooking, cleaning, re-oiling), the rest of the coating will come off and be replaced by your own developed seasoning. So, start cooking!
Just be careful how you clean it to not destroy your seasoning!
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Why is food sticking to my carbon steel wok?
After getting your pre-seasoned wok in the mail, you still need to season it! You do this by warming your ware while it is coated in oil repeatedly until it forms a patina layer with a nonstick quality and full-bodied flavor.Do you need to season a pre seasoned carbon steel wok?
There is no substitute for a good carbon steel wok. Not only is it relatively inexpensive, but it conducts heat evenly. While there many other types of woks on the market today\u2013aluminum, stainless steel, even copper\u2013experienced Asian cooks swear by carbon steel.How to Season a Wok and Maintain it for Everyday Use - Carbon Steel Wok
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Images: Tim Mossholder, Prince Photos, Julia Filirovska, HOT WOK