I followed the cleaning instructions for my carbon steel wok, but the bottom still looks brown/burnt (not rust). Is that ok?
The bottom on the outside or the inside? If one the outside, don't worry about it. If on the inside, it should develop a brownish coating. Google images for 'seasoned wok', and there should be some pics to compare.
If you have twitter, follow and talk to StirFryGrace. She is a Wok Goddess and enthusiast. I just listened to her speak and the bottom of a wok can take on different colors based upon a lot of varying things. Also suggested is to youtube Wok Facial which should cover seasoning/reseasoning your wok. But StirFryGrace is a Wok Doc.
Check youtube - There is this amazing video of a chef in a chinese restaurant seasoning a new wok. I think your pan is just not finished yet!
Sam is a trusted home cook.
A good black bottom on a wok is great. The inside should also be well carbonized, so it's seasoned and 'non-stick'--that can take months to achieve. Don't get so picky about cleaning a wok..just removing the bits and scrubbing with water and salt--like a cast iron pan for the interior, and giving it light coating of oil for storage. A black bottom on a wok also helps with heat transfer.
A good wok looks like hell, and cooks like heaven.
Hey, isn't this the question that was posted by the staff at NPR for that article on the F52 Hotline?
Please enter a valid email address.
Well played. You deserve a cookie.
Ready in 45 minutes or less
20 of Our Speediest, Swooniest Summer Dinners
Why Chefs Love Carbon Steel Knives
22 Cheesy Recipes for Shavuot
Your Memorial Day Menu Made Easy
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)