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wrote:
> I recently bought a traditional cast iron wok from the Wok Shop in SF.
> I seasoned it in the oven according to their directions. I'd like to
> build up the black non-stick patina the pros talk about.
>
> I've been using the wok frequently for several weeks. When I finish
> stir frying, I find that when I wipe the heated wok out with oil and
> paper towels, a black residue comes off on the towel. (I cleaned it
> first with a soft sponge and water.) Is this black residue what is
> destined to become the patina? Should I not try to wipe the inside of
> the wok completely clean with paper towels? Is the black residue
> harmful?
>
> I've also seen seasoning suggestions which say the inside of the wok
> should be wiped clean with paper towels. I'd like to hear any ideas
> from the group.
>
> Richard
>
I don't think cast iron is traditional for a wok. It sounds as if your
doing fine. Kepp cooking in it and you'll build up a nice coating, just
as you would in a conventional cast iron pan.

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Regards

Louis Cohen

"Yes, yes, I will desalinate you, you grande morue!"

Émile Zola, Assommoir 1877