I got a carbon steel wok that is seasoned. I used it for steaming. Afterward, some of the seasoning comes off in powder form when I wipe my finger on it. What am I doing wrong?
I doubt that is normal. If it was, then it means I would have to clean off the black powder each use. And then reapply a coating of seasoning to maintain the carbon steel. That does not sound very convenient.
How do cooks switch from stir-frying to steaming and vice versa so easily?
I doubt that is normal. If it was, then it means I would have to clean off the black powder each use. And then reapply a coating of seasoning to maintain the carbon steel. That does not sound very convenient.
How do cooks switch from stir-frying to steaming and vice versa so easily?