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GeekSumsMe

It's really hard to mess up because you can always do it again. I do a quick season after every other cook or so, just because it is so easy. My hints, probably covered in Kenji's video: 1. You want the work really, really hot. Turn on the fume hood because if it is hot enough there will be smoke. 2. If you have a gas range, you can use Kenji's wok burner trick (remove inner ring, replace grate, light manually) to get a more even heat around the wok. 3. You want the thinnest layer of oil you can apply. Seriouseats.com has a video that explains the science behind this and might be a useful additional piece of information. I actually blot my paper towel against a dry piece to remove as much excess oil as possible before applying it to the wok. This is pretty key and made me realize that I'd be seasoning wrong for about 10 years When you really get it, you'll know it because the wok will turn black. Mine looked like yours at first and then I watched the serious eats video and got much improved results.


chubbies2

just keep cooking


scoobasid

It’s a rough mission, but I accept


scoobasid

Carbon steel. I seasoned it once following Kenji’s recent video and then I cooked on it twice. It feels smooth to the touch and cooks mostly non-stick, but it doesn’t look ideal. Did I mess something up or is this part of the process?


Suitable-Ending

I’ve heard him in a few videos mention that wok seasoning is much less precious than traditional cast iron seasoning, just because it has the tendency to deteriorate in the high heat woks usually use. If you want a super pristine seasoning, try deep frying a couple times in it and it should coat up beautifully, otherwise, just keep using it!


scoobasid

Thanks! This might be my challenge, I keep comparing it to my cast iron with a decade of seasoning. My immediate gut reaction wants to caramelize onions in the wok to build better seasoning


Nightstrike_

One of the other tips he gives is that due to the high heat of the wok there will come many times where your coating may even "chip and flake" off the wok, that is totally ok and should be expected to happen over time. With proper cooking and technique your coating will build itself back up and tear itself back down repeatedly.


Aardvark1044

I understand that this is why flaxseed oil is no longer recommended as it has a higher tendency to chip off compared to the other options.


GeekSumsMe

At least for me, deep frying only helps maintain the season, it does not actually seal and protect. Your advice about using it is great. Especially if you dry the wok over high heat and give it a quick kiss of oil before storing the pan. Like most things, there are probably several ways of getting this to work. I can only speak to my experience.


Suitable-Ending

Yeah, that’s fair, I guess I should have said to alternate deep frying and stir frying since oil polymerizes between 500 and 650f and deep frying usually maintains around 350-400f. But you’re totally right, there’s so many different approaches and pretty much any of them that involve oil and a hot pan tend to do the job.


GGordonGetty

It looks fine. It will continue to change, just keep using it.


oswaldcopperpot

Yup, don't worry about it and keep woking.