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Did I ruin my new carbon steel wok? Need help seasoning!

carolinagirl17 | Dec 28, 201108:44 PM

I'm trying to season a new carbon steel wok. The directions say for the initial cleaning to scrub it in hot, soapy water to remove the factory lacquer coating. Then, you continue with heating with oil to season.

I didn't put a whole lot of elbow grease into scrubbing because the directions didn't make it sound as though I needed to. I simply gave it a wash with soap and scrubby sponge.

After one round of heating with oil, I noticed a smell that was not smoke or oil, so I was concerned I didn't get all the lacquer of and started reading more online. I read that getting rid of this lacquer was important and very difficult, and saw recommendations to boil water in the wok first for about 5 minutes to soften the lacquer, then scrub with steel wool. I tried this and the water was coming up to a boil I noticed the wok was getting black streaks down the sides and the bottom was getting quite dark. I'm really worried that I might have ruined it and it can't be properly seasoned now.

Any suggestions on where to go from here?

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