Distorted Vision wrote:
> 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.

Grace Young suggests frying some bacon fat and scallions in it after
seasoning it, and avoiding both boiling and acidic foods or condiments
the first few times you use it. Never use soap to wash it, of course,
and if any lumps remain that won't wash off with water, try shaking some
table salt on them, then scrub them with a paper towel. The salt should
be enough of an abrasive to remove them. Oil the inside.

Ian