Was this seasoned ages ago? The chainmail scrub sometimes also seems to scratch the seasoning surface, which I understand can be fixed with more seasoning, but I don't want to be seasoning by the moonlight for the rest of my life. Any advice? Special thanks to, © 2020 CHOWHOUND, A RED VENTURES COMPANY. However, as I seasoned the last areas during the second round, some of the black seasoning near the center of the wok began to "bulge" a tiny bit, and then flaked off when I brushed it with the paper towel, leaving the bare steel exposed. Is that the Lodge? I suggest scrub it down with a chain mail scrubber and/or oil + salt. You can hardly go wrong if the cookware is made of carbon steel. Non stick woks can not take the high temperatures true stir frying produces. All that's left is to maintain the pan well. I thought the chipping was from bees wax that got trapped in the seasoning, New comments cannot be posted and votes cannot be cast, More posts from the carbonsteel community. Then I fry some potatoes a couple of times. The potato peel, salt, and oil method works for seasoning a new carbon-steel pan and likely woks, too. FYI, I wash it without soap but I use a somewhat stiff bristled brush recommended for Lodge cast iron and chainmail scrub. Like cast iron, carbon steel have to be seasoned before use, usually by rubbing some oil on the cooking surface, like the way of seasoning cast iron. Just leave the pan on the heat until it starts smoking, then take a cloth moistened with the barest amount of seasoning fat and quickly swipe all over the inside, then take a clean cloth and wipe out the inside of the pan, wait a few minutes until that layer smokes out and the pan visibly darkens, then repeat a few … When you're cooking turkey, but also doing Friendsgiving - it's worth learning a butchering technique that will save you hours of work in the kitchen. Once you use a carbon-steel pan, wash/rinse it promptly with hot water to remove cooking residue. The 20 Best ALDI Finds for November Are All About Cookies & Thanksgiving. You can do this on your stovetop or on your grill. Special thanks to, The secret to a gorgeous evenly cooked turkey is trussing. It's a pain to season after every usage if it keeps coming off like that. I even got educated about the highly alkaline nature of all of these ingredients after a previous horror of citrus rash on my seasoning. Anything and everything about carbon steel cookware including woks, pans, etc. It efficiently enhances the life of both carbon steel cookware and cast iron cookware. Once you use a carbon-steel pan, wash/rinse it promptly with hot water to remove cooking residue. My Lodge pre-seasoned cast iron has been in that state from day one. If you bought a true carbon steel Wok, it would NOT have been non-stick. Myself I do 2 rounds in the oven with canola oil. Then I fry some meat and after washing the pan it becomes a blotchy mess. What am I not doing right? By the way, lightly scratching the bottom and sides of the steel pans will help in the non-stick properties. The Lodge pans have some weird textured coating that I don't understand. If you try to achieve this colour to fast then you run the risk of flaking. If this was seasoned ages ago and it only now started chipping, then it could be to high heat. Press question mark to learn the rest of the keyboard shortcuts. If you don’t do seasoning, carbon steel will easily rust. Pecan Pie or Pumpkin Pie: Which One Wins Thanksgiving? Deciding the country of origin is entirely a personal choice. Both seem to chip away at the seasoning. Carbon steel is carbon steel. Don't make the common mistake of confusing the colour of the pan with seasoning.