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Old 01-04-2004, 10:34 PM   #1
Assistant Cook
Join Date: Jan 2004
Posts: 1
Did I ruin my new wok?

I was attempting to "season" my new wok as per the directions: brush on oil, then heat wok slowly until it turns "golden brown" then (presumably after it's cool) wash, dry, and repeat three times. On the first time, I wasn't sure how slowly "slowly" was, so I started on low, but the oil never got golden, went to medium, but it didn't get golden, and finally to med-hi, but when I looked, it was already beyond golden -- golden in places, brown/black in places.

Should I just keep going and do this again, or should I scrub the inside out with SOS pads until the dark color comes off (assuming it in fact WILL come off) and start over?

Any advice will be greatly appreciated.


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Old 01-05-2004, 07:07 AM   #2
Senior Cook
Join Date: Dec 2003
Location: Southeast NC
Posts: 474
Just start where you left off. Many instruction guides for seasoning cookware are a little misleading. The wok you have sounds like what is referred to as "black steel". This is just plain steel, no coating...not stainless. After seasoning (and a few years of use) your wok will get beautifully black all over.
"The odds of my being correct on any given issue are inversely proportionate to the proximity of my wife" BubbaGourmet
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