I dug up my old wok and it was a bit rusty so I sanded out the rust and cleaned it. It was never properly seasoned before which explains the rust. I gave it a go today. The seasoning looks drippy but the surface does seem non-stick.
Is this acceptable?
I charred up some green onions to make sure it didn't have a metallic taste and it felt like the seasoning was doing its job properly.
I imagine it will get better as I use it but I just want to know if I'm making a mistake by not doing it over.
Thanks.
Posts: 45854 | Location: Pennsyltucky | Registered: December 05, 2001
I can't say whether that's the beginnings of a season, or what Oz said.
Cook in it regularly and on the highest heat you can generate. My 35 year old wok is cast iron black on the inside everywhere except the top edges. You'll get there.
______________________________________________ Aeronautics confers beauty and grandeur, combining art and science for those who devote themselves to it. . . . The aeronaut, free in space, sailing in the infinite, loses himself in the immense undulations of nature. He climbs, he rises, he soars, he reigns, he hurtles the proud vault of the azure sky. — Georges Besançon
Posts: 11502 | Location: Denver and/or The World | Registered: August 30, 2004
What kind of oil did you season it with. That looks like my paella pan the first time i tried to season it. To much of the wrong oil. Light coat. High heat. Use a quality high temp oil.
Posts: 6633 | Location: Virginia | Registered: December 23, 2010
Originally posted by DSgrouse: What kind of oil did you season it with. That looks like my paella pan the first time i tried to season it. To much of the wrong oil. Light coat. High heat. Use a quality high temp oil.
Olive oil
Sanded, brillo, washed with Dawn, dried, coated, oven @ 425° for 25 minutes, cooked green onions until charred, wiped clean.
Posts: 45854 | Location: Pennsyltucky | Registered: December 05, 2001
Originally posted by SIG4EVA: You need a lot more heat than that. Also, a really good way to get it started is pop it in the oven coated in oil for the initial seasoning.
425° in the oven isn't hot enough? That's what is recommended according to what I've seen.
Posts: 45854 | Location: Pennsyltucky | Registered: December 05, 2001
So, should I redo it or just cook in it and let the seasoning happen naturally?
Yes by all means, use a bit of doc bonner tea tree oil soap to remove the burnt olive oil. The choose a high grade hi temp food oil. I have always done the 400 in the oven also. In your case only thin film, let cool, repeat.
Burnt olive oil has some pretty icky things in it.
Posts: 6633 | Location: Virginia | Registered: December 23, 2010
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Posts: 16178 | Location: Ivorydale | Registered: January 21, 2005
Several months ago I bought a carbon steel pan from a thread in this forum. I seasoned it with Flaxseed Oil as recommended in a youtube video. Wholly cow! It was a very long process that took a couple of days to complete and I’m here to tell you that once it was seasoned, it became the stickiest pan I’ve ever owned. Hope this isn’t considered a thread hijack, but how would I go about removing all the seasoning I’ve done to the poor thing and reseason with a proper oil?
That chart is very helpful. Bookmarked that page and will probably print it and put it in the kitchen.
Originally posted by wingspar: Several months ago I bought a carbon steel pan from a thread in this forum. I seasoned it with Flaxseed Oil as recommended in a youtube video. Wholly cow! It was a very long process that took a couple of days to complete and I’m here to tell you that once it was seasoned, it became the stickiest pan I’ve ever owned. Hope this isn’t considered a thread hijack, but how would I go about removing all the seasoning I’ve done to the poor thing and reseason with a proper oil?
That chart is very helpful. Bookmarked that page and will probably print it and put it in the kitchen.
Use the doc bonners tea tree oil soap i mentioned above. Soak it over night. Thin oil coat. Put in oven for 20. The use. Coat with thin oil just before use. Cook like you normally would. Wash with water. Dry fully, and put away. Thin coat of oil before use. And repeat.
Storing with excess oil, or seasoning with to much oil will lead to sticky pans, or the photo in the first post. Season it when you get it, then lightly oil before use. Wash and store completely dry.
Posts: 6633 | Location: Virginia | Registered: December 23, 2010
Originally posted by DSgrouse: Use the doc bonners tea tree oil soap i mentioned above. Soak it over night. Thin oil coat. Put in oven for 20. The use. Coat with thin oil just before use. Cook like you normally would. Wash with water. Dry fully, and put away. Thin coat of oil before use. And repeat.
Storing with excess oil, or seasoning with to much oil will lead to sticky pans, or the photo in the first post. Season it when you get it, then lightly oil before use. Wash and store completely dry.
Would Dawn do the same job? What is the advantage to Dr Bronner's Tea Tree Soap?
