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Old 12-26-2009, 09:32 AM   #1
Assistant Cook
Join Date: Dec 2009
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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?


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Old 12-26-2009, 09:34 AM   #2
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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.


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Old 12-26-2009, 09:39 AM   #3
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Is this inside or outside the wok?
My carbon steel wok stays bright and shiny on the inside.
I just do as Wyogal does.

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Old 12-26-2009, 10:13 AM   #4
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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.
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Old 12-27-2009, 07:01 AM   #5
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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.
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