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22 votes

Is this Wok ruined or just needs to be seasoned?

That's not coppery, that's rust. Your roommate didn't clean and dry it after use, evidently. Steel rusts. Naughty roommate, don't do that to pots that are not yours...and get scrubbing! The link ...
Ecnerwal's user avatar
  • 18k
13 votes

Is this Wok ruined or just needs to be seasoned?

This is rust. Seeing as it looks like the wok is still wet a while after it was washed up, this is not surprising. Carbon steel, like cast iron, will rust quickly if left wet and so always needs to be ...
Tristan's user avatar
  • 585
9 votes
Accepted

Pan roasted meats: burned fond

If your fond is burning, your pan is too hot. Preheat your pan over medium or low heat. Add your protein. Monitor the cooking so that you get browning, even deep browning, but not burning. It is ok ...
moscafj's user avatar
  • 75.8k
8 votes

Why season the bottom or handle of a cast iron / carbon steel pan?

Seasoning the handle and outside helps resist RUSTING your cast iron. The 'varnish' (partially oxidized/polymerized oils) is hydrophobic, and helps avoid rusting your iron. But do please dry your ...
Catalyst's user avatar
  • 392
8 votes
Accepted

Why season the bottom or handle of a cast iron / carbon steel pan?

It helps keep the pan clean. I know in my cooking, there's always a chance of something dripping, something splashing, few drops running down the side, which might need wiping up with a damp towel ...
Megha's user avatar
  • 11.8k
8 votes

Does my carbon steel need to be perfectly clean before re-seasoning?

It’s a good idea to remove any rust before treating the surface, and extremely thick caked-on deposits (the sort that flake off when scratched with a thumbnail) should also be removed, but otherwise ...
Sneftel's user avatar
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6 votes
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Should I maintain a carbon steel knife with oil?

I write it as a seasoned carbon steel knife user and a hobbyist knifemaker. Use edible oil or nothing Safety first. You can use any oil as long as you are really, really sure you wouldn't mind it ...
Mołot's user avatar
  • 1,612
6 votes

Seasoning a carbon steel wok

It sounds to me like you are using too much heat to allow the seasoning process to work, instead the oil is burning off before it can polymerize and form the seasoning layer. The bits that are ...
bob1's user avatar
  • 15.3k
5 votes
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Can you season over some thin flash rust and get a usable pan as a result? What are the downsides of doing so?

An iron pan is one single piece of substance. It just stays the way it was cast. A patch of rust is a brittle, powdery substance. It will crumble with time, pieces of it falling off, no matter if they ...
rumtscho's user avatar
  • 139k
4 votes

Seasoning refuses to stick to carbon steel pan. Tried various techniques

Before you go scouring your pan with steel wool. When you said you followed the instructions, did you follow the manufacturer's instructions, or some other website? Because although random websites ...
Joe's user avatar
  • 80.9k
4 votes
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de buyer mineral b carbon steel seasoning

I have the same pan. Are you following the instructions that come with it? The center is too burned. Flaky is not good. The border is not seasoned. The border is not rusty. Is your fire big enough ...
BaffledCook's user avatar
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4 votes

Can I eat a sauce that ruined my carbon steel pan seasoning

You have some misconceptions here. First, coconut milk doesn't neutralize any acid, it is just fat in water, probably with a very mild acidic pH itself. For neutralizing an acid, you need a base (and ...
rumtscho's user avatar
  • 139k
4 votes

Problems heating up pans on an induction hob

Any electrical device that is used to maintain a constant temperature (ovens, induction hobs, immersion cookers, even thermostat-based space heaters) does so by first sensing whether the current ...
LSchoon's user avatar
  • 4,869
4 votes
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How to season a carbon steel pan on an electric hob

To the question as asked: No, there are no more tricks. When you use the wrong tool for the job (in this case a too-small electric hob), then you can't expect the job to go well. Nevertheless, there ...
rumtscho's user avatar
  • 139k
4 votes
Accepted

Preventing flash rust after tempering a carbon steel wok

Your first picture might be the beginnings of a seasoning layer, though a bit lumpy & uneven from poor technique. "it was probably just burnt oil and nothing to worry about" - yeah… but ...
Tetsujin's user avatar
  • 29.8k
3 votes

How do I clean a vintage carbon steel pastry cutter?

Look up what has been written on restoring carbon steel knives, similar techniques apply. To clean up loose rust, steel wool, sandpaper and wire brushes will help; afterwards, you might want to try ...
rackandboneman's user avatar
3 votes

Seasoning refuses to stick to carbon steel pan. Tried various techniques

I knew the source of your problem the second I saw "flaxseed oil". Been there. Done that. It seems to either work for people or it does not. For me it did not. Tried it on several pans and ...
Pamela Guevara's user avatar
3 votes
Accepted

Bumps on carbon steel seasoning, can I repair it

I think you are fine. I personally feel the best way to continue to season a pan is to actually just to cook in it. The first things I like after the oven or range top seasoning is to use onions, ...
JG sd's user avatar
  • 1,346
3 votes

Choice of new seasonable cookware (iron/carbon steel, pan/wok)

Your stove is a significant factor in whether a wok is worthwhile versus a flat bottomed pan. Woks benefit from very high heat. Some people think you need a professional stove to use a wok properly ...
mattm's user avatar
  • 2,474
3 votes
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Choice of new seasonable cookware (iron/carbon steel, pan/wok)

I think any of the suggestions you made are great. I would add, what type of food/style are you cooking or interested in? More into the stir-frying, than a wok would be a good choice, besides they ...
JG sd's user avatar
  • 1,346
3 votes

How to maintain a smooth seasoning on carbon steel skillets?

I wonder if the bigger problem here isn't the seasoning: it's that you are searing steak (at high temperatures) with olive oil, which has a really low smoke point. It's going to burn and polymerise ...
Sam's user avatar
  • 31
3 votes
Accepted

Baking Steel/Pizza Steel Design

1) How thick should Baking Steel be? Opinions vary. Standard thicknesses for these seem to be in the 1/4 inch to 1/2 inch range. Advantages for thicker: Heat at faster rate for the initial burst ...
Athanasius's user avatar
  • 32.2k
3 votes
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Prevent sticky residue from oiling seasoned pan before storage

You really have to combine all those stages in one. If you have to wet it at all, rather than just wipe it out after use, then dry it on the heat, wipe round some oil [the smallest amount you can ...
Tetsujin's user avatar
  • 29.8k
3 votes

Are there any drawbacks to covering a carbon steel pan while seasoning to reduce smoke?

If you have an oven and your pan is oven-safe (meaning all metal handles), you can follow this guide from SeriousEats and season your pan in the oven instead of over your burner. That should reduce ...
John Doe's user avatar
  • 3,793
2 votes

What material wok did I get while thrifting today?

Mine was purchased a few days ago at HKD128 (discounted) at IKEA. It's definitely not aluminum as magnets are attracted to it very strongly. It feels like steel but not sure if it's carbon steel. It ...
Ray's user avatar
  • 21
2 votes

What material wok did I get while thrifting today?

IKEA cast iron skillet that sells for about $179. Going to look different because it’s not as heavy as a cast-iron frying pan. But it is indeed a cast-iron pot and you have to treat it the same way as ...
Sharon Campbell's user avatar
2 votes

Why would I prefer carbon steel (rust prone) kitchen knife?

I have a a few of each I don't k ow much about the science behind the making of them but personally I find I can get a super sharp edge on my carbon steel knives in no time at all which they hold well ...
Andy's user avatar
  • 21
2 votes

Should I cook in the old carbon steel skillets I just bought at a flea market? And can I use them for campfire cooking?

You can season these pans by heating with salt in the pan until it is extremely hot. The salt is abrasive and will remove any particles when you rub it around the pan with a dry cloth. Be very careful ...
LeighC22's user avatar
2 votes

Choice of new seasonable cookware (iron/carbon steel, pan/wok)

I'd recommend a Lodge Cast Iron Skillet (12" or 15 1/4") and a Lodge Cast Iron Wok. Both options are fantastic values, will last literally forever, and are a joy to cook with.
Caleb's user avatar
  • 2,818
2 votes

Choice of new seasonable cookware (iron/carbon steel, pan/wok)

I would choose cast iron and pan, but I don't know that my preferences have much to do with what you should buy. I have a steel wok - can't recall the last time I used it; I last used the cast iron ...
Ecnerwal's user avatar
  • 18k

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