I seasoned this carbon steel pan a few months ago, but after several times I cooked, the seasoning coating started to flake. I wonder are the residues harmful? Can I remain the way it is or should I scrub off all of them and re-season again? Thank you so much!
Perhaps the jury is still out on whether the black bits are harmful or not, but they will break off into whatever you cook now so.... The best way might be to start over again - to clean the pan Simmer one quart of water in the pan on your stove. When the water is simmering, add 1 tbsp cream of tartar, 1 tbsp lemon juice and 1 tbsp white vinegar. Simmer for 15 minutes. Turn off the heat and allow the mixture to cool. Then carry out the seasoning process again as per the following; Complete initial washing with soap and water to remove any residue from the above process. thanks Preheat the wok over high heat. ... Perform a water test by throwing a drop of water on the pan. ... Add in about 2 tablespoons of oil and reduce heat to medium-high. Add aromatics like chopped onions, ginger, and garlic to the pan. ... Reduce heat to medium.