"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Cookware
Click Here to Login
Thread Tools Display Modes
Old 12-26-2009, 09:32 AM   #1
Assistant Cook
Join Date: Dec 2009
Posts: 2
Steaming with wok, please help!

I got a carbon steel wok that is seasoned. I used it for steaming. Afterward, some of the seasoning comes off in powder form when I wipe my finger on it. What am I doing wrong?

I doubt that is normal. If it was, then it means I would have to clean off the black powder each use. And then reapply a coating of seasoning to maintain the carbon steel. That does not sound very convenient.

How do cooks switch from stir-frying to steaming and vice versa so easily?


leoncook is offline   Reply With Quote
Old 12-26-2009, 09:34 AM   #2
Head Chef
Join Date: Dec 2008
Posts: 2,297
I just re-season it with a light film of oil, heat the wok gently on the stove. Wipe out with paper towel.
Or use something else to steam.


Wyogal is offline   Reply With Quote
Old 12-26-2009, 09:39 AM   #3
Head Chef
GrillingFool's Avatar
Join Date: Jun 2007
Location: usa
Posts: 2,223
Is this inside or outside the wok?
My carbon steel wok stays bright and shiny on the inside.
I just do as Wyogal does.

GrillingFool is offline   Reply With Quote
Old 12-26-2009, 10:13 AM   #4
Assistant Cook
Join Date: Dec 2009
Posts: 2
Or use something else to steam.
Have no extra space. The kitchen is shared with 3 others. So I really do not feel like getting a new wok/pot that is 12".

The 10" steamer is slightly bigger than my 10" pot. So it does not seat properly. If I use that anyways, the steam just gathers on the steamer walls and drip out. So I have to use my wok that is bigger.

Also, the selection of steamer is limited to 10" or 6". 6" is too small.

Is this inside or outside the wok?
Of course the inside.
leoncook is offline   Reply With Quote
Old 12-27-2009, 07:01 AM   #5
Head Chef
sparrowgrass's Avatar
Join Date: Jun 2004
Location: Highest point in Missouri
Posts: 1,820
I bought an aluminum steaming ring. It fits between the pot and steamer, and accomodates differing pan sizes. Amazon.com: Helen Chen's Asian Kitchen 11-Inch Steaming Ring: Home & Garden

You will be able to use a different pan, and not have to worry about the seasoning on your wok. You will, however, have that white powdery residue--I think that is calcium from hard water, and a little splash of vinegar will remove it easily.
I just haven't been the same
since that house fell on my sister.
sparrowgrass is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 08:17 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.