hi, this is the first time i am using carbon steel wok. and I follow the instruction, try to have that black cover on it by seasoning. But my seasoning is not done very good enough, so some area is brown yellow, some area is black. but it is really impossible for me to make the whole 14''wok black with wood handel which can't taken down ...after the seasoning when i am cooking...I use stainless steel truner(is this the right word), and then sometimes i could see there is some small black and yellow thing in my dish. I know that is from the cover because some area of the cover
is not intact...
so what should i do? is that normal? and i am not even sure whether it is safe to eat my dish...
sorry for my english...I am an International student who just move to america...
is not intact...
so what should i do? is that normal? and i am not even sure whether it is safe to eat my dish...
sorry for my english...I am an International student who just move to america...