Greetings,
I've bought a Carbon Steel Wok and seasoned it about 2 years ago. I have been using it around once a week on average since then. It now has a lovely black patina, but also a little bit of buildup inside (so it is not a smooth patina). I notice that when I use it, I often get black flakes in the food, clearly coming from the wok. I have tried to do some research on what this is, but have not found anything I could call useful. Stir frying is considered quite healthy, and these flakes look awfully carcinogenic. I use rice bran oil, I heat the wok, put the oil in once it's hot, wait for the oil to start to slide around and JUST begin to smoke, and put the ingredients in. However, when I shuffle/stir it around, the flakes come off and though the food always comes out delicious, it makes me worried. Please advise!
I've bought a Carbon Steel Wok and seasoned it about 2 years ago. I have been using it around once a week on average since then. It now has a lovely black patina, but also a little bit of buildup inside (so it is not a smooth patina). I notice that when I use it, I often get black flakes in the food, clearly coming from the wok. I have tried to do some research on what this is, but have not found anything I could call useful. Stir frying is considered quite healthy, and these flakes look awfully carcinogenic. I use rice bran oil, I heat the wok, put the oil in once it's hot, wait for the oil to start to slide around and JUST begin to smoke, and put the ingredients in. However, when I shuffle/stir it around, the flakes come off and though the food always comes out delicious, it makes me worried. Please advise!