Hi, I just bought my first wok and have a lot of (kind of silly) questions about it. It's carbon steel, and I've never worked with it before. It's the 12-inch carbon steel wok from World Market. Anyways, here are my questions for now:
How do you know when all is of the lacquer is removed? Instructions that came with the wok said to use a grade 2 steel wool to scrub the interior but I don't know how to tell when it's all removed.
After (attempting to) remove the lacquer, I washed the wok and after drying it because rusted in spots. Should I worry about this? How would I prevent this is the future?
Also, can someone explain to me the point of "seasoning" and also how often I should do it? The wok came with instructions on how to season but is it just done everyone once in a while or before each meal?
Thanks in advance for all of your help!!
Sent from my SAMSUNG-SGH-I257 using Discuss Cooking mobile app
How do you know when all is of the lacquer is removed? Instructions that came with the wok said to use a grade 2 steel wool to scrub the interior but I don't know how to tell when it's all removed.
After (attempting to) remove the lacquer, I washed the wok and after drying it because rusted in spots. Should I worry about this? How would I prevent this is the future?
Also, can someone explain to me the point of "seasoning" and also how often I should do it? The wok came with instructions on how to season but is it just done everyone once in a while or before each meal?
Thanks in advance for all of your help!!
Sent from my SAMSUNG-SGH-I257 using Discuss Cooking mobile app