What will happen if you use scouring powder on wok made of carbon
steel?

How do I get the wok (carbon steel) to the original color when bought
so that i can just re-season it evenly through out the wok? What
should I use?

Anyone used calsite (brand name Bon Ami) in pot washing?

In article
>,
Manda Ruby > wrote:

> What will happen if you use scouring powder on wok made of carbon
> steel?
>
> How do I get the wok (carbon steel) to the original color when bought
> so that i can just re-season it evenly through out the wok? What
> should I use?
>
> Anyone used calsite (brand name Bon Ami) in pot washing?

Oven cleaner and sunlight.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/home?tab=mq>

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On Oct 9, 4:17 pm, Manda Ruby > wrote:
> What will happen if you use scouring powder on wok made of carbon
> steel?
>
Probably, you'll get it clean and also remove all the seasoning.
Unlikely that you will damage the surface.

> How do I get the wok (carbon steel) to the original color when bought
> so that i can just re-season it evenly through out the wok? What
> should I use?
>
It doesn't matter what color it is, just get it clean, then reseason
it. With proper maintenance you won't ever have to do it again. -
aem

On Oct 9, 7:02*pm, aem > wrote:
> On Oct 9, 4:17 pm, Manda Ruby > wrote:> What will happen if you use scouring powder on wok made of carbon
> > steel?
>
> Probably, you'll get it clean and also remove all the seasoning.
> Unlikely that you will damage the surface.

Thanks for the re-assurance.
>

> > How do I get the wok (carbon steel) to the original color when bought
> > so that i can just re-season it evenly through out the wok? What
> > should I use?
>
> It doesn't matter what color it is, just get it clean, then reseason
> it. *With proper maintenance you won't ever have to do it again. * *

I accidentally used either Bon Ami or socuring powder the other day
and ntoiced that the flat part of the wok was going back to original
color. I also some rust that I could wipe with a paer twoel, obviously
because I didn't dry it.

Today, I used a lot of scouring powder and got the whole flat area
almost the same color as original color. I want the am result on the
side areas.. The reason is that when I was initally seasoning the wok
when bought, I left the wok too long on stove top at one point and so
it got overheated. Then one night, I left it overnight filled with
water and so it got rusted.

Ever since then, the cotaing is not even all the way around and looked
unpleasant. I want mine looks like the ones I saw on youtube, etc. So,
how do I make the sides to look like the way the flat area is lookig
now?

> aem


Okay

Manda Ruby wrote:
>
> Ever since then, the cotaing is not even all the way around and looked
> unpleasant. I want mine looks like the ones I saw on youtube, etc. So,
> how do I make the sides to look like the way the flat area is lookig
> now?

Scour it all down to the bare metal and reseason.
You have no other choice, if you want an even look.

Most of us would not care about the look, as long
as it performs well.

On Oct 9, 8:50*pm, Mark Thorson > wrote:
> Manda Ruby wrote:
>
> > Ever since then, the cotaing is not even all the way around and looked
> > unpleasant. I want mine looks like the ones I saw on youtube, etc. So,
> > how do I make the sides to look like the way the flat area is lookig
> > now?
>
> Scour it all down to the bare metal and reseason.
> You have no other choice, if you want an even look.
>
> Most of us would not care about the look, as long
> as it performs well.

Well..I also see that the burned are during initial seasoning has dark/
black material that can be wiped off with paper towel. So, these
burned dstull must have gotten into food. But then, some burned carbon
would always get into food anyway, right?

Manda Ruby wrote:
>
> On Oct 9, 8:50 pm, Mark Thorson > wrote:
> >
> > Most of us would not care about the look, as long
> > as it performs well.
>
> Well..I also see that the burned are during initial seasoning has dark/
> black material that can be wiped off with paper towel. So, these
> burned dstull must have gotten into food. But then, some burned carbon
> would always get into food anyway, right?

It sounds like: a) you are not cleaning it well
between uses, and b) you are at risk for carbon
poisoning. :-)

In article
>,
Manda Ruby > wrote:

> On Oct 9, 7:02*pm, aem <aem > wrote:
> > On Oct 9, 4:17 pm, Manda Ruby > wrote:> What will
> > happen if you use scouring powder on wok made of carbon
> > > steel?
> >
> > Probably, you'll get it clean and also remove all the seasoning.
> > Unlikely that you will damage the surface.
>
> Thanks for the re-assurance.
> >
>
> > > How do I get the wok (carbon steel) to the original color when bought
> > > so that i can just re-season it evenly through out the wok? What
> > > should I use?
> >
> > It doesn't matter what color it is, just get it clean, then reseason
> > it. *With proper maintenance you won't ever have to do it again. * *
>
> I accidentally used either Bon Ami or socuring powder the other day
> and ntoiced that the flat part of the wok was going back to original
> color. I also some rust that I could wipe with a paer twoel, obviously
> because I didn't dry it.
>
> Today, I used a lot of scouring powder and got the whole flat area
> almost the same color as original color. I want the am result on the
> side areas.. The reason is that when I was initally seasoning the wok
> when bought, I left the wok too long on stove top at one point and so
> it got overheated. Then one night, I left it overnight filled with
> water and so it got rusted.
>
> Ever since then, the cotaing is not even all the way around and looked
> unpleasant. I want mine looks like the ones I saw on youtube, etc. So,
> how do I make the sides to look like the way the flat area is lookig
> now?
>
> > aem
>
>
> Okay

Try some oven cleaner. That's what I've used in the past to strip cast
Iron prior to re-seasoning it from scratch. I've gone to re-seasoning
almost entirely with grapeseed oil. I've found it polymerizes faster
and gives me a more even coating.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/home?tab=mq>

Subscribe:

Om wrote:

> Try some oven cleaner. That's what I've used in the past to strip cast
> Iron prior to re-seasoning it from scratch. I've gone to re-seasoning
> almost entirely with grapeseed oil. I've found it polymerizes faster
> and gives me a more even coating.

Do you season carbon steel the same way you season cast iron? I season them
differently.

To season cast iron, I first coat it with shortening and bake it for about
half an hour. Then I cook a bunch of bacon in the pan. Then I use it for
frying chicken. After that, it's good to go -- and I got to eat bacon and
fried chicken, too!

To season carbon steel, I use the method espoused by Martin Yan: Heat it up
and wipe it again and again with a lightly-oiled towel.

Bob

In article >,
"Bob Terwilliger" > wrote:

> Om wrote:
>
> > Try some oven cleaner. That's what I've used in the past to strip cast
> > Iron prior to re-seasoning it from scratch. I've gone to re-seasoning
> > almost entirely with grapeseed oil. I've found it polymerizes faster
> > and gives me a more even coating.
>
> Do you season carbon steel the same way you season cast iron? I season them
> differently.

I don't.

>
> To season cast iron, I first coat it with shortening and bake it for about
> half an hour. Then I cook a bunch of bacon in the pan. Then I use it for
> frying chicken. After that, it's good to go -- and I got to eat bacon and
> fried chicken, too!
>
> To season carbon steel, I use the method espoused by Martin Yan: Heat it up
> and wipe it again and again with a lightly-oiled towel.
>
> Bob

For both, I coat them with grape seed oil and just cook with them. Two
or three applications and I'm good to go.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/home?tab=mq>

Subscribe:

"Omelet" wrote
> "Bob Terwilliger" wrote:

>> Do you season carbon steel the same way you season cast iron? I season
>> them
>> differently.

>> To season cast iron, I first coat it with shortening and bake it for
>> about
>> half an hour. Then I cook a bunch of bacon in the pan. Then I use it for
>> frying chicken. After that, it's good to go -- and I got to eat bacon and
>> fried chicken, too!

I only use cast iron. If I had other, I'd try same route. But then ago, I
got my cast iron set over 20 years ago and cured it once, right. Havent had
to cure it since.

On Oct 9, 10:57*pm, Omelet > wrote:
> In article
> >,
> *Manda Ruby > wrote:
>
>
>
>
>
> > On Oct 9, 7:02*pm, aem <aem > wrote:
> > > On Oct 9, 4:17 pm, Manda Ruby > wrote:> What will
> > > happen if you use scouring powder on wok made of carbon
> > > > steel?
>
> > > Probably, you'll get it clean and also remove all the seasoning.
> > > Unlikely that you will damage the surface.
>
> > Thanks for the re-assurance.
>
> > > > How do I get the wok (carbon steel) to the original color when bought
> > > > so that i can just re-season it evenly through out the wok? What
> > > > should I use?
>
> > > It doesn't matter what color it is, just get it clean, then reseason
> > > it. *With proper maintenance you won't ever have to do it again. * *
>
> > I accidentally used either Bon Ami or socuring powder the other day
> > and ntoiced that the flat part of the wok was going back to original
> > color. I also some rust that I could wipe with a paer twoel, obviously
> > because I didn't dry it.
>
> > Today, I used a lot of scouring powder and got the whole flat area
> > almost the same color as original color. I want the am result on the
> > side areas.. The reason is that when I was initally seasoning the wok
> > when bought, I left the wok too long on stove top at one point and so
> > it got overheated. Then one night, I left it overnight filled with
> > water and so it got rusted.
>
> > Ever since then, the cotaing is not even all the way around and looked
> > unpleasant. I want mine looks like the ones I saw on youtube, etc. So,
> > how do I make the sides to look like the way the flat area is lookig
> > now?
>
> > > aem
>
> > Okay
>
> Try some oven cleaner. That's what I've used in the past to strip cast
> Iron prior to re-seasoning it from scratch. I've gone to re-seasoning
> almost entirely with grapeseed oil. *I've found it polymerizes faster
> and gives me a more even coating.

I guess I'd have to buy grapeseed oil.

> --
> Peace! Om
>
> "Human nature seems to be to control other people until they put their foot down." *
> --Steve Rothstein
>
> Web Albums: <http://picasaweb.google.com/home?tab=mq>
>
> Subscribe: - Hide quoted text -
>
> - Show quoted text -

On Oct 9, 9:16*pm, Mark Thorson > wrote:
> Manda Ruby wrote:
>
> > On Oct 9, 8:50 pm, Mark Thorson > wrote:
>
> > > Most of us would not care about the look, as long
> > > as it performs well.
>
> > Well..I also see that the burned are during initial seasoning has dark/
> > black material that can be wiped off with paper towel. So, these
> > burned dstull must have gotten into food. But then, some burned carbon
> > would always get into food anyway, right?
>
> It sounds like: *a) you are not cleaning it well
> between uses,

I do clean it well between uses. It all started with the burning area
when seasoning initially whre I left it on the stovetop too long.
..
> and b) you are at risk for carbon
> poisoning. *:-)

On Oct 10, 12:12*am, "Bob Terwilliger" >
wrote:
> Om wrote:
> > Try some oven cleaner. That's what I've used in the past to strip cast
> > Iron prior to re-seasoning it from scratch. I've gone to re-seasoning
> > almost entirely with grapeseed oil. *I've found it polymerizes faster
> > and gives me a more even coating.
>
> Do you season carbon steel the same way you season cast iron? I season them
> differently.
>
> To season cast iron, I first coat it with shortening and bake it for about
> half an hour. Then I cook a bunch of bacon in the pan. Then I use it for
> frying chicken. After that, it's good to go -- and I got to eat bacon and
> fried chicken, too!
>
> To season carbon steel, I use the method espoused by Martin Yan: Heat it up
> and wipe it again and again with a lightly-oiled towel.
>
> Bob

I used the instruction that came with it. Wipe with oil and heat for
10 mins. Let it cool down all the way. Then repeat two more times.

In article
>,
Manda Ruby > wrote:

> > Try some oven cleaner. That's what I've used in the past to strip cast
> > Iron prior to re-seasoning it from scratch. I've gone to re-seasoning
> > almost entirely with grapeseed oil. *I've found it polymerizes faster
> > and gives me a more even coating.
>
> I guess I'd have to buy grapeseed oil.

Grapeseed oil is great for cooking. It has a higher smoke point than
Olive oil and it's what I always use for steaks if I'm pan frying them
instead of grilling them. It has a very light flavor too.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/home?tab=mq>

Subscribe:

In article >, Omelet > wrote:
>In article
>,
> Manda Ruby > wrote:
>
>> > Try some oven cleaner. That's what I've used in the past to strip cast
>> > Iron prior to re-seasoning it from scratch. I've gone to re-seasoning
>> > almost entirely with grapeseed oil. *I've found it polymerizes faster
>> > and gives me a more even coating.
>>
>> I guess I'd have to buy grapeseed oil.
>
>Grapeseed oil is great for cooking. It has a higher smoke point than
>Olive oil

I thought just about anything did. (Apart from butter :-).

>and it's what I always use for steaks if I'm pan frying them
>instead of grilling them. It has a very light flavor too.

I'm happy with peanut oil.

Cheers, Phred.

--
LID

(Phred) wrote in
:

> In article >,
> Omelet > wrote:
>>In article
>,
>> Manda Ruby > wrote:
>>
>>> > Try some oven cleaner. That's what I've used in the past to strip
>>> > cast Iron prior to re-seasoning it from scratch. I've gone to
>>> > re-seasoning almost entirely with grapeseed oil. *I've found it
>>> > polymerizes faster and gives me a more even coating.
>>>
>>> I guess I'd have to buy grapeseed oil.
>>
>>Grapeseed oil is great for cooking. It has a higher smoke point than
>>Olive oil
>
> I thought just about anything did. (Apart from butter :-).
>
>>and it's what I always use for steaks if I'm pan frying them
>>instead of grilling them. It has a very light flavor too.
>
> I'm happy with peanut oil.
>


There is soooooooooo much crap flying around out there about, "You have
to use this sort of oil to do this, and you have to use this sort of oil
to do that".

It's a crock of shit.

Really....... here's a poll for you Cathy.......... how many people on
this ng use a thermometer in every stage of their cooking???

When you're going to deep fry something.......... do you race for the
second draw and pull out the hand held thermometer to check the temp of
the oil before you put something in???

Do you spear your meat every time to test the internal temp??

If you do, that means two things.


1) You're a perfectionist, and

2) You can't cook for shit.



I've used all sorts of oil for stir frying. Grape, Rape, Peanut,
Canola..... at the end of the day it doesn't matter a shit what oil you
use.


Heat the *WOK* till it's smoking, then add the oil and as soon as it's
hot immediately add the veges/meat.


Cooking food is all about 'feel'. Situations and products change, and if
you can't adapt to the changes, you're a shit cook.

cshenk wrote:
> I only use cast iron. If I had other, I'd try same route. But then
> ago, I got my cast iron set over 20 years ago and cured it once,
> right. Havent had to cure it since.

A few days ago, I was going to make cornbread in a cast iron skillet,
but the bottom of the skillet was gummy. I used a silicone pan instead.
I was so rattled by finding a gummy skillet, that I forgot to put oil in
the cornbread batter. It still came out okay, by some miracle. lol


This is the 2nd time I have found a gummy cast iron skillet. What did I
do wrong? I use all kinds of cooking oil, so I do not know what I used
last.


Becca

"Becca" wrote
> cshenk wrote:

>> I only use cast iron. If I had other, I'd try same route. But then ago,
>> I got my cast iron set over 20 years ago and cured it once, right.
>> Havent had to cure it since.
>
> A few days ago, I was going to make cornbread in a cast iron skillet, but
> the bottom of the skillet was gummy. I used a silicone pan instead. I was
> so rattled by finding a gummy skillet, that I forgot to put oil in the
> cornbread batter. It still came out okay, by some miracle. lol

> This is the 2nd time I have found a gummy cast iron skillet. What did I
> do wrong? I use all kinds of cooking oil, so I do not know what I used
> last.

Some oils 'gummy up'. Vegetable ones notably. Best to drain them off into
a jar when done cooking then toss the jar. Bacon, duck, and 'generic pork'
fats rarely do that. Lard wont. Crisco may.

To fix, turn heat on high for about 1 min and turn back off. Wait 3 mins,
wipe with towel.

Fav cornbread here, starts with a heart rendering 1/2 cup pure bacon fat
rendered in a cast iron pan, then batter poured into that. Bake pan and
all. Lovely!

Needless to say, that will well cure a pan.

cshenk wrote:
>> This is the 2nd time I have found a gummy cast iron skillet. What
>> did I do wrong? I use all kinds of cooking oil, so I do not know
>> what I used last.
>
> Some oils 'gummy up'. Vegetable ones notably. Best to drain them off
> into a jar when done cooking then toss the jar. Bacon, duck, and
> 'generic pork' fats rarely do that. Lard wont. Crisco may.
>
> To fix, turn heat on high for about 1 min and turn back off. Wait 3
> mins, wipe with towel.
>
> Fav cornbread here, starts with a heart rendering 1/2 cup pure bacon
> fat rendered in a cast iron pan, then batter poured into that. Bake
> pan and all. Lovely!
>
> Needless to say, that will well cure a pan.

Thanks for your help. I seasoned the pan with bacon fat and so far, so
good.


Becca

Wayne Boatwright wrote:
>>
>>
>> This is the 2nd time I have found a gummy cast iron skillet. What did I
>> do wrong? I use all kinds of cooking oil, so I do not know what I used
>> last.
>>
>>
>> Becca
>>
>
> Solid fats generally won't do that, but most oils will if the vessel isn't
> used for a period of time. I only use crisco or lard in my cast iron, and
> since I don't use it that often, I smear a coating on the piece before
> putting it away.


Thanks for your help, Wayne, I will remember that.


Becca