So I gave my father a De Buyer Mineral B carbon steel wok recently.
He already owns 3 other De Buyer carbon steel pans and I own 5 De Buyer Mineral B carbon steel frying pans. Experience 4+ years now, so no rookie behaviour here.
I’ve seasoned this wok like I do with all my other carbon steel pans. I’ve used the wok 4 times now, so still new but I manage to build a very solid almost uniform dark brown seasoning on it.
Yesterday I wanted to sauté mushrooms, chillis, sugar snaps and 6 ripe cocktail tomatoes. No tomato sauce, no acidious stuff. Just 6 whole tomatoes. Well after stir frying them for less than 5 minutes, the bottom of the woks seasoning was almost destroyed.
No sauce, no other acids - just 6 cocktail tomatoes was stir fried in the wok.
This is why carbon steel woks aren’t popular at my house and never will be so.
I do know acidic stuff is a NO-GO in carbon steel, but fast sautéing 6 small cocktail tomatoes should not cause a partly stripping of the seasoning like this, and if it doesn’t take more than that, then a wok is unusable in my home kitchen.
Close to a destroyed seasoning at the bottom of the pan from 6 small whole tomatoes. Take that, Claus.
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