Why are my metal tools scraping off the patina of my wok?
Here's a picture of my wok and the scratches on the patina I seem to be making when I clean it with my metal spatula and my bamboo brush. I've only used it about 4 times, but the food seems to stick to it a little more each time and this time, it was pretty tough to get the sauce off of the wok.
Why is this this happening?
- Is there something wrong with the way I seasoned my work? I've been using vegetable oil over medium heat for 10 minutes and then repeating that 2-4 times after cleaning. Tonight I tried crisco for the first time.
- Am I only supposed to use metal and bamboo brushes on it after I've used it for a few months?
- Are these scrapes normal and unrelated to why my sauces are sticking to the bottom?
For reference, here's the only 2 recipes I've used on my wok. Perhaps they're too vinegary to be used this soon?
Best Answer
It can take years to build up a strong patina, and to smooth off your tools so they don't dig in
Relax, just wash it with a plastic scourer (3M green type), oil it and heat it up on your burner (tilt the wok to reach the high sides)
The damage seems mainly in the 'off' zone, so it shouldn't effect your cooking process too much
The main issue is that most woks are cheaply made, and not hand beaten, but 'metal spun', and have concentric groves which catch the tools. Not much you can do about it, and not worth worrying about
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Is it OK to use a metal spatula on a carbon steel wok?
As long as it doesn't have a nonstick coating, I think you'll be fine. The Wok Shop in San Francisco, my source for a lot of wok wisdom, routinely sells metal turners with their woks, which I use much of the time. Their turners are, however, constructed with a bit of a curve to them, to make them easier to work with.Can you use metal utensils on a seasoned wok?
You can use metal utensils with a carbon steel wok, not just wood and silicone, but it must always be thoroughly dried, to prevent rusting.Is it OK to use metal spatula on wok?
The most likely problem is that you let oil pool in the bottom of the wok during seasoning, so it didn't polymerize properly. Personally, I would scrub that portion off, and reseason only the bottom, using this method: Heat the wok to smoking hot.Can seasoning be scraped off my carbon steel wok with a stainless steel wok spatula?
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Answer 2
most likely your tool is cutting into the patina, causing it to break up and separate, so your sauces can penetrate between the patina and the metal.
Use wooden or plastic tools instead, without sharp edges.
Answer 3
I had the same problem. So I switched to bamboo spatula for stirring/cooking and a plastic spoon for scooping food out. I think after a strong build up is created then can go back to the metal spatula that came with the steel carbon wok.
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