Chinese FuShan made cast iron wok
it was all going well but today I used too high heat resulted in bumpy carbon build up after cooking, I scrubed with a scrotch brite and found some dull areas..
I wipe and see dark powder.. it will probably go away but I know the next few meals will have charcoal powder in the next few dishes I make..
Going to heat it up and wipe with some lard again hopefully get the shiny look back..
does this happen to anyone? I do use an outdoor turkey fryer burner so it can burn off the seasoning if not careful.
I also was wondering if carbon steel will be slicker and easier to work with?