"Distorted Vision" > ha scritto nel messaggio
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>I bought a new 14" carbon steel wok yesterday. I seasoned it until the
> whole of the inside developed a black patina. However after I made my
> first dish I was concerned that some of the patina had come off in
> patches mostly around the base. The recipe involves bringing a sauce
> to the boil in the end. Is this the reason? I then reseasoned it
> before putting away. Should I just reseason it to restore the patina?
> I'm guessing I should use the stainless steel wok for things that
> require boiling.
Just go on using it. Don't worry about a perfect finish all the time. The
seasoning isn't like a perfect enamel finish, and although it may look a bit
sketchy, unless you scour it off or soap it off it's working and improving
all the time. Boiling and deep frying don't hurt it.
Try cleaning with hot oil and salt after saucing. Rinse with hot water,
drain, put on burner, when dried add oil then salt and use a paper towel to
scrub any residue safely out. When cooled, use the towel to dust the oily
salt into the sink. Hang up the wok until the next time. I've used mine
continuously for 40 years without ever having to reseason.