Fix an "unseasoned" spot on my carbon steel wok?

Question

I recently purchased the USA Made pow wok from Wokshop. I went to season it today according to the youtube instructions. I used grapeseed oil. Then I stirfried garlic, onions and chinese chives as instructed. When the veggies got charred, they left a spot that looked somewhat burned in the wok. This are began to rub off when I cooked with it later on and when cleaning. A bare silver spot began to show. I tried to reapply a layer of oil and put it back in the oven at 450 for 20 minutes. It helped slightly but then when cooking again the spot rubed off once again. 

Should I rescrub this area and if so, with what type of material? How do I get the nonstick surface to stick to this area?

Thanks for advice! Also, are the deBuyer mineral pans made of the same material?

Answer

Ok. When you run your finger across this spot, do you feel a height difference? I am worry that you over-seasoned your wok, and now there is a very hard crust on the wok, and it is start to peel off like wall paint -- chipping. I had run into this problem when I was new to carbon steel seasoning and I was too enthusiastic and overdid it. If you don't feel a noticeable difference, then you are probably like. Instead of doing an oven seasoning. I would do a stovetop seasoning. I think I have mentioned this to you or someone. Specifically heat up this spot, then pour the oil, swirl the oil around until it starts to smoke, turn off the heat, continue to swirl, if necessary life the wok so the smoke is not too excessive. Yes, DeBuyer mineral pans are made of carbon steel. Maybe not exactly the composition, but generally similar enough.

Answer

Can apply yellow mustard with bubble wrap to put a dark pattern on new carbon steel knifes. Let mustard sit on a few minutes and wash off. Repeat the process if do not like result first try. There is something about cheap American mustard that blackens the metal so no rust - otherwise carbon knives do.

For cast iron pans I apply oil and bake in the oven at 325°F (to stay below the smoke point of oil used as oven cycles). Steel takes many applications of 'oil' before 'soaks' into the 'pores' of the metal to preserve. It takes multiple applications especially when getting a new pan going. They become more and more non-stick over time. Be patient, it takes lots of years. My newer cast pans will try to rust if leave dirty or wet a few days - is best to rinse out immediately after cook in them with hot water only (no soap or steel wool) then dry completely (I towel dry then heat on a burner or in oven). Pans as 'season' become more durable and tolerant to abuse. After a few decades of normal home use they are more non-stick so less oil is needed.

With good care your new wok will last lifetimes.

Answer

Here is a CHOW video on wok care: http://www.chow.com/videos/show/youre-doing-it-all-wrong/#!/show/chow-tips/54719/seasoning-a-wok

Answer

Hi,

Grace Young (whose cookbook Breath of a Wok is awesome) recommends doing a wok "facial scrub" with salt and oil. That's what I do and it works extremely well. The salt acts as an abrasive and the oil seasons the pan at the same time. Directions are under "steps to resurrect your wok" at http://articles.chicagotribune.com/2010-09-22/features/sc-0917-food-wok-20100922_1_carbon-steel-wok-properly-seasoned-wok-grace-young

Enjoy!

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Fix an "unseasoned" spot on my carbon steel wok?

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