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-   -   Did I ruin my "nonstick" wok? (http://www.discusscooking.com/forums/f89/did-i-ruin-my-nonstick-wok-83931.html)

artofcooking 01-20-2013 08:43 PM

Did I ruin my "nonstick" wok?
 
2 Attachment(s)
So I got a used wok as a gift and they told me that they got it from Macy's and that is nonstick.
The writing on the bottom is barely legible and it says Martha Stewart Collection and something about exclusively for Macy's. Also it is 13 inches in diameter.

However, when I was trying to cook Pad Thai the other day (I am still a new cook), I made a mistake in leaving a pool of oil in the wok for like 10 minutes on medium-low heat. I think this caused burning on the wok.

Anyhow, shortly after this incident, while I was cooking the Pad Thai I burned minced garlic/onion and scraped it hard with my bamboo cookware to break it off while adding in the other ingredients.

After cooking, I scrubbed the wok really hard with a nonscratch net sponge, but still a lot of black gunk remained on the wok. I soaked it overnight in the dish soap and tried again, but still the gunk remained. I then placed water inside the wok and boiled it, hoping this would dislodge the junk, but still no dice.

Finally, I took a spoon and started scratching off the gunk, but stopped as I thought this might ruin the nonstick. I could even see the black color come off and become silver.

Now, my questions are:
1. Is this pan really nonstick?
2. Did I ruin it with leaving the oil burning for like 5 minutes?
3. What should I do? Discard it? Clean it--if so, how?

Thank you!!

Andy M. 01-20-2013 08:51 PM

Quote:

Originally Posted by artofcooking (Post 1231074)
...

Now, my questions are:
1. Is this pan really nonstick?
2. Did I ruin it with leaving the oil burning for like 5 minutes?
3. What should I do? Discard it? Clean it--if so, how?

Thank you!!


1. Yes, it is.
2. If not ruined, damaged.
3. Jut try to cook with it again and see what happens.

artofcooking 01-20-2013 09:03 PM

Thanks!

1. So, was the burning oil the main cause of the damage?
2. Is it bad for my health to use this pan now?

jennyema 01-20-2013 09:03 PM

Artofcooking,

I would throw it away.

For the simple reason that a nonstick wok is a ridiculous idea. Woks need to be heated to VERY high temps for them to do their magic. Nonstick cookware is not supposed to be heated to high temps. Who invented such anomalous device?

One doesn't need nonstick for a wok even if it could be heated to 500. In fact it's the patina or seasoning on a steel wok that gives food cooked in it it's special flavor.

So if you want to cook in a wok, I'd throw your current one away and buy a carbon steel one. They aren't that pricey and they last forever. And it will actually work a lot better for you!

Personally I wouldn't continue using damaged nonstick. But that may depend on if it keeps flaking or sloughing

Kayelle 01-20-2013 09:05 PM

Quote:

However, when I was trying to cook Pad Thai the other day (I am still a new cook), I made a mistake in leaving a pool of oil in the wok for like 10 minutes on medium-low heat. I think this caused burning on the wok.
Ten minutes? Ykies....I think it's toast if
Quote:

Finally, I took a spoon and started scratching off the gunk, but stopped as I thought this might ruin the nonstick. I could even see the black color come off and become silver.

artofcooking 01-20-2013 09:05 PM

Thanks Jenny. I think I will get a carbon steel one, but still my questions hold:
1. So, was the burning oil the main cause of the damage?
2. Is it bad for my health to use this pan now?

jennyema 01-20-2013 09:08 PM

Quote:

Originally Posted by artofcooking (Post 1231083)
Thanks Jenny. I think I will get a carbon steel one, but still my questions hold:
1. So, was the burning oil the main cause of the damage?
2. Is it bad for my health to use this pan now?

I'd say probably to both.

Dawgluver 01-20-2013 09:13 PM

Medium low heat wouldn't usually cause burning on anything, but the scraping of the gunk, turning it from black to silver, likely rendered the "non-stick" wok useless. As has been previously stated, woks are supposed to handle high heat.

artofcooking 01-20-2013 09:16 PM

Wow thank you everyone for the quick responses! All my questions are answered.

I'll look into buying a new wok that is not nonstick.

Andy M. 01-20-2013 09:17 PM

Quote:

Originally Posted by artofcooking (Post 1231074)
...I could even see the black color come off and become silver...

I missed this before. Toss the wok.


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