I bought my wok 1 or 2 months ago. I seasoned it before I use it for the first time; it formed dark brown stain after it got seasoned, which the instruction manual said it is normal (I assume that it is patina). After I got done cooking in it, I noticed that there were a lot of light brown spots pretty much on the area that had been touched by the food and they didn't look like patina to me. I could not removed it by brushing it or even washed it with soap (which again, the instruction said it is ok for me to wash it with soap if I really have to, as long as I re-season it). The light brown stains were still there, so I tried to search on google. I read somewhere online that it is normal for the carbon steel wok to have discoloration when it is touched by food. When I read it I felt better, but every time I wanted to use my wok again I am so not confident to use it as I am not sure if the light brown stains are rust or not.
I attached some pictures so you can see what I meant. Please, please, please help me and give me your opinion and tell me what you think. I took the first two pictures before I re-season it. The last 3 pics is after I re-seasoned.
Thank you in advance!
I attached some pictures so you can see what I meant. Please, please, please help me and give me your opinion and tell me what you think. I took the first two pictures before I re-season it. The last 3 pics is after I re-seasoned.
Thank you in advance!