Help! Did I Ruin My New Carbon Steel Wok?

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Q: After years of trying to make stir fries in inadequate pans, I finally bought myself an awesome carbon steel wok. I read the directions for seasoning and thought I understood. But after heating the oil in it for 10 minutes, this is what the bottom looked like! I tried starting over and scrubbing to get rid of the sticky spot, but nothing worked. I'm afraid that if I continue to season it and use it, food will stick to that spot. Any advice?

Sent by Sarah

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Related: How to Season a Wok

(Image: via Sarah)

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.

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