jambonsambo
Assistant Cook
Hi ,
Just thought I would try asking here if anyone has experience using a carbon steel wok ?, one of those woks that you have to season with a layer of burned on oil before you use it.
The thing is I hopr that have seasoned it correctly watching you tube videos so that it is gunmetal black all over . I used a gas cooker and applied oil with a kitchen paper wad until the oil stopped smoking.It looks good but most times when I cook anything with a sauce in it ir a fried rice dish the black oil coating comes off in the food and I end up having to re-season.
Is this normal or are sauces and fried rice/egg dishes not supposed to be used in a wok like this ? It cooks vegetables great but anything at all sticky like an egg or a stir fry sauce seems to pull off the seasoned layer .Am I using too high a heat maybe or should I not let the sauces cook so much in the wok ?
Just thought I would try asking here if anyone has experience using a carbon steel wok ?, one of those woks that you have to season with a layer of burned on oil before you use it.
The thing is I hopr that have seasoned it correctly watching you tube videos so that it is gunmetal black all over . I used a gas cooker and applied oil with a kitchen paper wad until the oil stopped smoking.It looks good but most times when I cook anything with a sauce in it ir a fried rice dish the black oil coating comes off in the food and I end up having to re-season.
Is this normal or are sauces and fried rice/egg dishes not supposed to be used in a wok like this ? It cooks vegetables great but anything at all sticky like an egg or a stir fry sauce seems to pull off the seasoned layer .Am I using too high a heat maybe or should I not let the sauces cook so much in the wok ?