Lol that's not a carbon fiber wok. OP are you a moron? >american buy 100% top quality carbon fiber wok use very good A+ >its cheap chinese shit coated in a chemical layer that comes off when heated >woah whats this cheap chemical coming off when I heat the wok
If it comes off easily like that it was a shitty seasoning and you're better off for it being removed
Now, either cook at hotter temperatures, or start seasoning it in your oven like cast iron autists, and get a real season on it
let it in vinegar for 40 min, washed it then put oil in it, a lot more than last two times. Oil started jumping so I threw it away and used napkins for a few more minutes
it is carbon steel. you are stripping the patina off. you are supposed to season a wok. if you have a commercial wok burner then you can do this every time you cook. at home the temps are lower so you need to put a layer of high smoke point oil on there and bake it in the oven for an hour. never use metal to clean it. NEVER USE SOAP.
no you don't need to bake anything, don't listen to that twat
have a gas stove?
put the wok on the gas stove, max flame, as long as you can until the smoke is wafting from the wok
yes, you will see white smoke turbulence
then swirl on around 7g of high smoke point fat and shut off the heat
tip the wok around to coat the inside evenly, use a piece of paper if you must
that's it, you just got the first seasoning layer
depends on the dish you do, you don't have to do this before cooking
for example, if you deep fry something with lots of oil (the food is not touching the bottom), then you don't need to do it, but it's good habit when you use a wok
picrel is mine, never had to bake or anything
i went to culinary school and worked on a wok line professionally. go frick your self. a home gas range does not get hot enough to create a carbon layer.
fricking carbon fiber this carbon fiber that now they are making CARBON FRICKING FIBER PANS?!?!? WHY
Makes the pan go faster.
I've never used a wok without it catching fire
Why would you ever use such a low smoke point oil in a wok?
Are you moronic?
Lol that's not a carbon fiber wok. OP are you a moron?
>american buy 100% top quality carbon fiber wok use very good A+
>its cheap chinese shit coated in a chemical layer that comes off when heated
>woah whats this cheap chemical coming off when I heat the wok
Lol. Fricking... lmao. Enjoy your cancer moron.
Lol you are an illiterate little homosexual.
Or just a zoomer.
brainless morons
It's a DeBuyer wok pan, made in France
>DeBuyer wok pan
its not carbon FIBER, moron. its carbon steel, all that black shit is carbonized oil and food residue. you are too stupid to live.
yea it's carbon steel I forgot
Are you a transgender? Why are you so angry?
Because you’re fricking stupid
y u mad tho
who r u
Why are you so angry? Relax and take a breather.
Throw that out immediately and switch to stainless steel.
You must not have read the info on that wok correctly because its fricking trash. You're eating the coating and shortening your life, moron.
it should be just carbon steel
will try this again
If it comes off easily like that it was a shitty seasoning and you're better off for it being removed
Now, either cook at hotter temperatures, or start seasoning it in your oven like cast iron autists, and get a real season on it
u mad
bro?
Still have gunk on my wipes, even after using apple cider vinegar and frying some olive oil...
guess I'll repeat but this time with a metal brush...
Go suck-start a penis, loser
it's free iron added to your diet. not seeing the problem here
Acid fricks up seasoning, apple cider vinegar is a strong acid.
let it in vinegar for 40 min, washed it then put oil in it, a lot more than last two times. Oil started jumping so I threw it away and used napkins for a few more minutes
Olive oil works for seasoning, but you put on too much and didn't let it actually polymerize.
Somebody fricking screen cap this. Anon has a carbon fibre wok Hahaha
it is carbon steel. you are stripping the patina off. you are supposed to season a wok. if you have a commercial wok burner then you can do this every time you cook. at home the temps are lower so you need to put a layer of high smoke point oil on there and bake it in the oven for an hour. never use metal to clean it. NEVER USE SOAP.
well I don't have an oven 🙁
no you don't need to bake anything, don't listen to that twat
have a gas stove?
put the wok on the gas stove, max flame, as long as you can until the smoke is wafting from the wok
yes, you will see white smoke turbulence
then swirl on around 7g of high smoke point fat and shut off the heat
tip the wok around to coat the inside evenly, use a piece of paper if you must
that's it, you just got the first seasoning layer
depends on the dish you do, you don't have to do this before cooking
for example, if you deep fry something with lots of oil (the food is not touching the bottom), then you don't need to do it, but it's good habit when you use a wok
picrel is mine, never had to bake or anything
won't fat spring up just like the olive oil at high temp?
>spring up
I don't think you know what this phrasal verb means
i went to culinary school and worked on a wok line professionally. go frick your self. a home gas range does not get hot enough to create a carbon layer.
>went to culinary school
oh so you did frick all
lol
that means you are too moronic to use home gas stove, idk, sort it out yourself, moron
do they really teach you not to properly wash your pans in culinary school?