Patina peel off on newly seasoned wok

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Asked 4 years, 1 month ago

Modified 4 years, 1 month ago

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I just bought a carbon steel wok. I follow seasoning instruction in this video

Basically

wash the wok
Burn until yellowish blue
Add 2 spoons of veg oil , rub with paper towel and burn on very high heat for 10 mins, and repeat this 3 times

After finishing season, the wok looked polishing dark and i was happy.

But when I used it for the first time ,the black patina peel off during cooking. I had to throw away the food.

My questions are what did i do wrong during seasoning processes and what should I do to rectify it?

asked Oct 29, 2020 at 2:28

Tune Aksornthong

11 bronze badge

Are you sure the wok didn't come with some sort of non-stick coating?
– GdD
Commented Oct 29, 2020 at 9:16
1

Many carbon steel pans & woks come with a waxy or plasticy coating designed to prevent rusting between the manufacturer and you. That anti rust coating needs to be scrubbed and removed before use. My wok came with instructions to boil water in it for a few minutes first, then scrub with a stiff brush or steel wool... Just to remove the coating before seasoning. How thoroughly did you wash your wok before seasoning?
– AMtwo
Commented Oct 29, 2020 at 10:52
1

Welcome to SA! We have a lot of questions/answers here about wok patina. Does one of these answer it for you? cooking.stackexchange.com/questions/84247 cooking.stackexchange.com/questions/30808 cooking.stackexchange.com/questions/34491 cooking.stackexchange.com/questions/58350 cooking.stackexchange.com/questions/94626
– FuzzyChef
Commented Oct 31, 2020 at 0:15
3

Does this answer your question? How did I strip the patina off my wok?
– FuzzyChef
Commented Nov 3, 2020 at 1:42

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