I hope that this is the right place to ask this kind of question. I'm still pretty new to cooking for myself at home, and I'm getting a lot of great information (and recipes!) from around the internet. I've recently started using my wok more, and reading up on proper care and technique, and I've run into this problem:
I can't tell if my wok is getting seasoned, or if it's just plain ol' greasy and dirty!
I've read that woks go through a transitional phase for about a year, and in that time it is likely to look greasy or even be gummy while building up its patina. At the same time, I'm a little afraid of cleaning my wok too much for fear of scrubbing off the seasoning that it's already building up. When I run my finger along the sides of the wok it feels smooth and metallic... but I dunno, it looks so very not right.
I am attaching a photo of where my wok is at now, in case anyone can help me recognize if this is normal or cause for concern. I'd appreciate anyone's thoughts; am I heading in the right direction for a lovely, seasoned, no-stick wok? I'd like to keep using it as much as possible.
Updated 2 months ago | 6
Updated 5 hours ago | 10
Updated 4 days ago | 6
Updated 2 months ago | 1
Updated 1 month ago | 8