Question about build-up after using newly seasoned wok


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Question about build-up after using newly seasoned wok

JMTimbers | Jan 9, 2012 09:33 AM

I just bought a great carbon steel wok from the wok shop and used the oven seasoning method presented in the breath of the wok where you coat the wok with oil, bake at 450 for 20 minutes and repeat. I did this five times and ended up with a nicely bronzed, non-sticky wok. I then sauteed a big handful of chinese chives and had a dark black bottom to my wok.

I then prepared thai basil chicken with it for the first time, and afterwards I have spots on the bottom of the inside of the wok which are no longer shiny black, but instead appear to be a little flat-black carbon build up from a bit of burning from the food. I washed the wok in hot water with a non-abrasive scrubber immediately after the meal and these spots remain. Is this normal, or most likely burnt on food that will cause me to have to scrub off and reseason? If it is, how would I avoid something like this in the future so that I don't immediately mess up my seasoning?

Another side question to this is the metal spatula left tiny little nicks in the seasoning where I can see the shiny silver metal. Does this normally happen as well? Thanks for any advice.

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