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Wok Seasoning Question

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01 / Original postWok Seasoning QuestionCharles Goodman · 15 Mar 2004 02 / This pagePosts 1–8Page 1 of 1 · chronological order 03 / Latest replyPost #8Gary Flynn · 22 Mar 2004

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General fitness, health and nutrition
Published
15 March 2004
Last activity
22 March 2004
Original author
Charles Goodman
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  1. Original post
    Charles Goodman
    Archived post
    #1

    This is a multi-part message in MIME format.

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    I recently got a new carbon steel wok and have had some
    trouble = seasoning it. I used peanut oil and a combination
    of the stove top and = oven methods described in various
    newsgroup posts. After a few = oil/heat/cool cycles, the
    seasoned finish developed, but then the bottom = and first
    inch or so of the sides developed a handful of "blisters"
    and = it started to flake off. Subsequent seasoning efforts
    didn't work, with = new seasoned patches forming, while old
    seasoned places flaked off.

    I finally decided to start again and tried to remove the
    seasoned finish = and get back to bare metal. Several
    scrubbings with "Bar Keeper's = Friend" weren't getting very
    far, so I finally used a heavy duty paint = stripping wheel
    on my drill. I have successfully removed all of the =
    seasoning and am down to bare metal, however there are now
    "swirl marks" = visible on the wok from the stripping wheel.
    I can't feel them, but = they are visible and I'm confident
    the wok is not quite as smooth as = when I bought it.

    My first question has to do with why the seasoning might
    have flaked = off. Any ideas? Could it be the quality of my
    wok? My second question = is whether or not I need to polish
    or otherwise smooth out the interior = of the wok before
    trying to season it again. Will the "micro" scratches = be
    an issue? I'm hoping they won't be an issue, because I'm
    guessing = that polishing it would be a tedious process.

    Thanks in advance for any help/advice.

    Regards, Charles Goodman ------
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    Transitional//EN"> <HTML><HEAD> <META http-equiv=3DContent-
    Type content=3D"text/html; = charset=3Diso-8859-1"> <META
    content=3D"MSHTML 5.50.4937.800" name=3DGENERATOR>
    <STYLE></STYLE> </HEAD> <BODY bgColor=3D#ffffff>
    <DIV><FONT face=3DArial size=3D2>I recently got a new
    carbon steel wok = and have had=20 some trouble
    seasoning it. I used peanut oil and a
    combination of = the=20 stove top and oven methods
    described in various newsgroup posts. = After
    a=20 few oil/heat/cool cycles, the seasoned finish
    developed, but then the = bottom and=20 first inch or
    so of the sides developed a handful of
    "blisters" and = it=20 started to flake off.
    Subsequent seasoning efforts didn't work, = with
    new=20 seasoned patches forming, while old seasoned
    places flaked = off.</FONT></DIV>
    <DV><FONT face=3DArial size=3D2></FONT> </DIV>
    <DVI><FONT face=3DArial size=3D2>I finally decided to
    start again and = tried to=20 remove the seasoned
    finish and get back to bare metal. Several =
    scrubbings=20 with "Bar Keeper's Friend" weren't
    getting very far, so I finally used a = heavy=20 duty
    paint stripping wheel on my drill. I have
    successfully = removed all of=20 the seasoning and am
    down to bare metal, however there are now "swirl =
    marks"=20 visible on the wok from the stripping
    wheel. I can't feel them, = but they=20 are
    visible and I'm confident the wok is not quite as
    smooth as when I = bought=20
    it.</FONT></DIV>
    <DIV><FONT face=3DArial size=3D2></FONT> </DIV>
    <DV><FONT face=3DArial size=3D2>My first question has to
    do with why = the seasoning=20 might have flaked
    off. Any ideas? Could it be the quality
    of = my wok?=20 My second question is whether or not
    I need to polish or otherwise = smooth out=20 the
    interior of the wok before trying to season it
    again. Will the = "micro"=20 scratches be an
    issue? I'm hoping they won't be an issue,
    because = I'm=20 guessing that polishing it would
    be a tedious process.</FONT></DIV>
    <DVI><FONT face=3DArial size=3D2></FONT> </DIV>
    <DVII><FONT face=3DArial size=3D2>Thanks in advance for any
    = help/advice.</FONT></DIV>
    <DVIII><FONT face=3DArial size=3D2></FONT> </DIV>
    <DIX><FONT face=3DArial size=3D2>Regards,</FONT></DIV>
    <DX><FONT face=3DArial size=3D2>Charles =
    Goodman</FONT></DIV></BODY></HTML>

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  2. Louis Cohen
    Archived post
    #2

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    I think you can just start using your wok, and cleaning it
    gently. It = should develop a nice seasoning over time.

    --=20 -----------------------------------------------------------
    --------------=
    -------
    Louis Cohen Living la vida loca at N37=B0 43' 7.9"
    W122=B0 8' 42.8"

    "Charles Goodman" <[email hidden]>
    wrote in message = news:vgr5c.18068$_w.353630@attbi_s53...
    I recently got a new carbon steel wok and have had some
    trouble = seasoning it. I used peanut oil and a
    combination of the stove top and = oven methods described
    in various newsgroup posts. After a few = oil/heat/cool
    cycles, the seasoned finish developed, but then the bottom
    = and first inch or so of the sides developed a handful of
    "blisters" and = it started to flake off. Subsequent
    seasoning efforts didn't work, with = new seasoned patches
    forming, while old seasoned places flaked off.

    I finally decided to start again and tried to remove the
    seasoned = finish and get back to bare metal. Several
    scrubbings with "Bar = Keeper's Friend" weren't getting
    very far, so I finally used a heavy = duty paint stripping
    wheel on my drill. I have successfully removed all = of
    the seasoning and am down to bare metal, however there are
    now "swirl = marks" visible on the wok from the stripping
    wheel. I can't feel them, = but they are visible and I'm
    confident the wok is not quite as smooth as = when I
    bought it.

    My first question has to do with why the seasoning might
    have flaked = off. Any ideas? Could it be the quality of
    my wok? My second question = is whether or not I need to
    polish or otherwise smooth out the interior = of the wok
    before trying to season it again. Will the "micro"
    scratches = be an issue? I'm hoping they won't be an
    issue, because I'm guessing = that polishing it would be a
    tedious process.

    Thanks in advance for any help/advice.

    Regards, Charles Goodman ------
    =_NextPart_000_00C4_01C40AB9.582AE450 Content-Type:
    text/html; charset="iso-8859-1" Content-Transfer-Encoding:
    quoted-printable

    <!DOCTYPE HTML PUBLIC "-//W3C//DTD HTML 4.0
    Transitional//EN"> <HTML><HEAD> <META http-equiv=3DContent-
    Type content=3D"text/html; = charset=3Diso-8859-1"> <META
    content=3D"MSHTML 6.00.2800.1400" name=3DGENERATOR>
    <STYLE></STYLE> </HEAD> <BODY bgColor=3D#ffffff>
    <DIV><FONT face=3DArial size=3D2>I think you can just start
    using your = wok, and=20 cleaning it gently. It
    should develop a nice seasoning over=20
    time.</FONT></DIV>
    <DV><BR>--=20 <BR>--------------------------------------------------
    -------------------= -----------<BR>Louis=20
    Cohen<BR>Living la vida loca at N37=B0 43' 7.9"
    W122=B0 8' =
    42.8"</DIV>
    <DIV> </DIV>
    <DV> </DIV> <BLOCKQUOTE dir=3Dltr=20 style=3D"PADDING-
    RIGHT: 0px; PADDING-LEFT: 5px; MARGIN-LEFT: 5px; = BORDER-
    LEFT: #000000 2px solid; MARGIN-RIGHT: 0px">
    <DVI>"Charles Goodman" <<A=20
    =
    href=3D""][email hidden]">goodman.c-
    harles@comcast= nospam.net</A>>=20 wrote in message <A=20
    =
    href=3D"news:vgr5c.18068$_w.353630@attbi_s53">news:vgr5c.18-
    068$_w.353630@= attbi_s53</A>...</DIV>
    <DVII><FONT face=3DArial size=3D2>I recently got a new
    carbon steel wok = and have=20 had some trouble
    seasoning it. I used peanut oil and a =
    combination of=20 the stove top and oven methods
    described in various newsgroup = posts. =20
    After a few oil/heat/cool cycles, the seasoned
    finish developed, but = then the=20 bottom and
    first inch or so of the sides developed a
    handful of=20 "blisters" and it started to flake
    off. Subsequent seasoning = efforts=20 didn't
    work, with new seasoned patches forming, while old
    seasoned = places=20 flaked off.</FONT></DIV>
    <DVIII><FONT face=3DArial size=3D2></FONT> </DIV>
    <DIX><FONT face=3DArial size=3D2>I finally decided to
    start again and = tried to=20 remove the seasoned
    finish and get back to bare metal. Several=20
    scrubbings with "Bar Keeper's Friend" weren't
    getting very far, so I = finally=20 used a heavy
    duty paint stripping wheel on my drill. I
    have = successfully=20 removed all of the seasoning
    and am down to bare metal, however there = are
    now=20 "swirl marks" visible on the wok from the
    stripping wheel. I = can't feel=20 them, but
    they are visible and I'm confident the wok is not
    quite as = smooth as=20 when I bought
    it.</FONT></DIV>
    <DX><FONT face=3DArial size=3D2></FONT> </DIV>
    <DXI><FONT face=3DArial size=3D2>My first question has
    to do with why = the=20 seasoning might have flaked
    off. Any ideas? Could it be = the=20
    quality of my wok? My second question is whether or
    not I need to = polish or=20 otherwise smooth out
    the interior of the wok before trying to season =
    it=20 again. Will the "micro" scratches be an
    issue? I'm hoping = they=20 won't be an
    issue, because I'm guessing that polishing it would
    = be a=20 tedious process.</FONT></DIV>
    <DXII><FONT face=3DArial size=3D2></FONT> </DIV>
    <DXIII><FONT face=3DArial size=3D2>Thanks in advance for
    any=20 help/advice.</FONT></DIV>
    <DXIV><FONT face=3DArial size=3D2></FONT> </DIV>
    <DXV><FONT face=3DArial size=3D2>Regards,</FONT></DIV>
    <DXVI><FONT face=3DArial size=3D2>Charles=20
    Goodman</FONT></DIV></BLOCKQUOTE></BODY></HTML>

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  3. Notbob
    Archived post
    #3
    Louis Cohen said:

    oil/heat/cool cycles, the seasoned finish developed, but
    then the bottom = and first inch or so of the sides
    developed a handful of "blisters" and = it started to
    flake off.

    Sounds like you got one of them Americanized woks that have
    a film on them to prevent rusting prior to sale. Toss the
    old one (drill a buncha holes in it and use it in your K
    ...fer something 🙂 and go to an old dusty Chinese or
    Japanese store with plain ol' steel woks and start over.
    They aren't that expensive.

    nb

    Report
  4. Kswck
    Archived post
    #4

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    quoted-printable

    "Charles Goodman" <[email hidden]>
    wrote in message = news:vgr5c.18068$_w.353630@attbi_s53...
    I recently got a new carbon steel wok and have had some
    trouble = seasoning it. I used peanut oil and a
    combination of the stove top and = oven methods described
    in various newsgroup posts. After a few = oil/heat/cool
    cycles, the seasoned finish developed, but then the bottom
    = and first inch or so of the sides developed a handful of
    "blisters" and = it started to flake off. Subsequent
    seasoning efforts didn't work, with = new seasoned patches
    forming, while old seasoned places flaked off.

    I finally decided to start again and tried to remove the
    seasoned = finish and get back to bare metal. Several
    scrubbings with "Bar = Keeper's Friend" weren't getting
    very far, so I finally used a heavy = duty paint stripping
    wheel on my drill. I have successfully removed all = of
    the seasoning and am down to bare metal, however there are
    now "swirl = marks" visible on the wok from the stripping
    wheel. I can't feel them, = but they are visible and I'm
    confident the wok is not quite as smooth as = when I
    bought it.

    My first question has to do with why the seasoning might
    have flaked = off. Any ideas? Could it be the quality of
    my wok? My second question = is whether or not I need to
    polish or otherwise smooth out the interior = of the wok
    before trying to season it again. Will the "micro"
    scratches = be an issue? I'm hoping they won't be an
    issue, because I'm guessing = that polishing it would be a
    tedious process.

    Thanks in advance for any help/advice.

    Regards, Charles Goodman

    Sounds as though the heat was not evenly distributed over
    the entire = wok while seasoning. To season properly, you
    just don't add oil and = heat; rather you need to twist
    the wok so that each portion of the = surface is exposed
    to the heat evenly. ------
    =_NextPart_000_0066_01C40B59.2B56A4F0 Content-Type:
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    quoted-printable

    <!DOCTYPE HTML PUBLIC "-//W3C//DTD HTML 4.0
    Transitional//EN"> <HTML><HEAD> <META http-equiv=3DContent-
    Type content=3D"text/html; = charset=3Diso-8859-1"> <META
    content=3D"MSHTML 6.00.2800.1400" name=3DGENERATOR>
    <STYLE></STYLE> </HEAD> <BODY bgColor=3D#ffffff>
    <DIV><FONT face=3DArial size=3D2></FONT> </DIV>
    <BLOCKQUOTE dir=3Dltr=20 style=3D"PADDING-RIGHT: 0px;
    PADDING-LEFT: 5px; MARGIN-LEFT: 5px; = BORDER-LEFT:
    #000000 2px solid; MARGIN-RIGHT: 0px">
    <DV>"Charles Goodman" <<A=20
    =
    href=3D""][email hidden]">goodman.c-
    harles@comcast= nospam.net</A>>=20 wrote in message <A=20
    =
    href=3D"news:vgr5c.18068$_w.353630@attbi_s53">news:vgr5c.18-
    068$_w.353630@= attbi_s53</A>...</DIV>
    <DVI><FONT face=3DArial size=3D2>I recently got a new
    carbon steel wok = and have=20 had some trouble
    seasoning it. I used peanut oil and a =
    combination of=20 the stove top and oven methods
    described in various newsgroup = posts. =20
    After a few oil/heat/cool cycles, the seasoned
    finish developed, but = then the=20 bottom and
    first inch or so of the sides developed a
    handful of=20 "blisters" and it started to flake
    off. Subsequent seasoning = efforts=20 didn't
    work, with new seasoned patches forming, while old
    seasoned = places=20 flaked off.</FONT></DIV>
    <DVII><FONT face=3DArial size=3D2></FONT> </DIV>
    <DVIII><FONT face=3DArial size=3D2>I finally decided to
    start again and = tried to=20 remove the seasoned
    finish and get back to bare metal. Several=20
    scrubbings with "Bar Keeper's Friend" weren't
    getting very far, so I = finally=20 used a heavy
    duty paint stripping wheel on my drill. I
    have = successfully=20 removed all of the seasoning
    and am down to bare metal, however there = are
    now=20 "swirl marks" visible on the wok from the
    stripping wheel. I = can't feel=20 them, but
    they are visible and I'm confident the wok is not
    quite as = smooth as=20 when I bought
    it.</FONT></DIV>
    <DIX><FONT face=3DArial size=3D2></FONT> </DIV>
    <DX><FONT face=3DArial size=3D2>My first question has
    to do with why = the=20 seasoning might have flaked
    off. Any ideas? Could it be = the=20
    quality of my wok? My second question is whether or
    not I need to = polish or=20 otherwise smooth out
    the interior of the wok before trying to season =
    it=20 again. Will the "micro" scratches be an
    issue? I'm hoping = they=20 won't be an
    issue, because I'm guessing that polishing it would
    = be a=20 tedious process.</FONT></DIV>
    <DXI><FONT face=3DArial size=3D2></FONT> </DIV>
    <DXII><FONT face=3DArial size=3D2>Thanks in advance for
    any=20 help/advice.</FONT></DIV>
    <DXIII><FONT face=3DArial size=3D2></FONT> </DIV>
    <DXIV><FONT face=3DArial size=3D2>Regards,</FONT></DIV>
    <DXV><FONT face=3DArial size=3D2>Charles
    Goodman</FONT></DIV>
    <DXVI><FONT face=3DArial size=3D2></FONT> </DIV>
    <DXVII><FONT face=3DArial size=3D2>Sounds as though the
    heat was not = evenly=20 distributed over the
    entire wok while seasoning. To season properly, =
    you just=20 don't add oil and heat; rather you need
    to twist the wok so that each = portion=20 of the
    surface is exposed to the heat evenly.=20
    </FONT></DIV></BLOCKQUOTE></BODY></HTML>

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  5. Limey
    Archived post
    #5

    In reseasoning cast iron skillets, I have used solid
    shortening in a thin coat, even if I have to repeat the
    process. I have never felt that oil has enough "body". Just
    my thought.

    Dora

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  6. Charles Goodman
    Archived post
    #6

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    Thanks to all for the replies. I ended up scrubbing off the
    first = seasoning and seem to have had much better success
    on the second = go-round.

    In hindsight, I think I used too much oil and I also might
    have left it = in the oven for too long at one point. I like
    using the oven or putting = it upside down on my grill
    because it gives a more even finish over the = entire
    surface. The stovetop method only seems to season the bottom
    of = the wok. Anyway, on my second attempt, I used only a
    very thin coat of = peanut oil and I kept my heating cycles
    to 8-10 min. I let the Wok = completely cool after a heating
    cycle and applied another very light = coat of oil.

    Seems to have worked. Thanks again for the help. "Charles
    Goodman" <[email hidden]> wrote in
    message = news:vgr5c.18068$_w.353630@attbi_s53... I recently
    got a new carbon steel wok and have had some trouble =
    seasoning it. I used peanut oil and a combination of the
    stove top and = oven methods described in various newsgroup
    posts. After a few = oil/heat/cool cycles, the seasoned
    finish developed, but then the bottom = and first inch or so
    of the sides developed a handful of "blisters" and = it
    started to flake off. Subsequent seasoning efforts didn't
    work, with = new seasoned patches forming, while old
    seasoned places flaked off.

    I finally decided to start again and tried to remove the
    seasoned = finish and get back to bare metal. Several
    scrubbings with "Bar = Keeper's Friend" weren't getting
    very far, so I finally used a heavy = duty paint stripping
    wheel on my drill. I have successfully removed all = of
    the seasoning and am down to bare metal, however there are
    now "swirl = marks" visible on the wok from the stripping
    wheel. I can't feel them, = but they are visible and I'm
    confident the wok is not quite as smooth as = when I
    bought it.

    My first question has to do with why the seasoning might
    have flaked = off. Any ideas? Could it be the quality of
    my wok? My second question = is whether or not I need to
    polish or otherwise smooth out the interior = of the wok
    before trying to season it again. Will the "micro"
    scratches = be an issue? I'm hoping they won't be an
    issue, because I'm guessing = that polishing it would be a
    tedious process.

    Thanks in advance for any help/advice.

    Regards, Charles Goodman ------
    =_NextPart_000_0033_01C40C6E.B3676490 Content-Type:
    text/html; charset="iso-8859-1" Content-Transfer-Encoding:
    quoted-printable

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    Transitional//EN"> <HTML><HEAD> <META http-equiv=3DContent-
    Type content=3D"text/html; = charset=3Diso-8859-1"> <META
    content=3D"MSHTML 5.50.4937.800" name=3DGENERATOR>
    <STYLE></STYLE> </HEAD> <BODY bgColor=3D#ffffff>
    <DIV><FONT face=3DArial size=3D2>Thanks to all for the
    replies. I = ended up=20 scrubbing off the
    first seasoning and seem to have had much better =
    success on=20 the second go-round.</FONT></DIV>
    <DV><FONT face=3DArial size=3D2></FONT> </DIV>
    <DVI><FONT face=3DArial size=3D2>In hindsight, I think I
    used too much = oil and I=20 also might have left it
    in the oven for too long at one point. I =
    like=20 using the oven or putting it upside down on
    my grill because it gives a = more=20 even finish
    over the entire surface. The stovetop method only
    seems to = season=20 the bottom of the wok.
    Anyway, on my second attempt, I used only a = very=20
    thin coat of peanut oil and I kept my heating cycles
    to 8-10 min. = I let=20 the Wok completely cool
    after a heating cycle and applied another very =
    light=20 coat of oil.</FONT></DIV>
    <DVII><FONT face=3DArial size=3D2></FONT> </DIV>
    <DVIII><FONT face=3DArial size=3D2>Seems to have
    worked. Thanks = again for the=20
    help.</FONT></DIV> <BLOCKQUOTE dir=3Dltr=20 style=3D"PADDING-
    RIGHT: 0px; PADDING-LEFT: 5px; MARGIN-LEFT: 5px; =
    BORDER-LEFT: #000000 2px solid; MARGIN-RIGHT: 0px">
    <DIX>"Charles Goodman" <<A=20
    =
    href=3D""][email hidden]">goodman.c-
    harles@comcast= nospam.net</A>>=20 wrote in message <A=20
    =
    href=3D"news:vgr5c.18068$_w.353630@attbi_s53">news:vgr5c.18-
    068$_w.353630@= attbi_s53</A>...</DIV>
    <DX><FONT face=3DArial size=3D2>I recently got a new
    carbon steel wok = and have=20 had some trouble
    seasoning it. I used peanut oil and a =
    combination of=20 the stove top and oven methods
    described in various newsgroup = posts. =20
    After a few oil/heat/cool cycles, the seasoned
    finish developed, but = then the=20 bottom and
    first inch or so of the sides developed a
    handful of=20 "blisters" and it started to flake
    off. Subsequent seasoning = efforts=20
    didn't work, with new seasoned patches forming,
    while old seasoned = places=20 flaked
    off.</FONT></DIV>
    <DXI><FONT face=3DArial size=3D2></FONT> </DIV>
    <DXII><FONT face=3DArial size=3D2>I finally decided to
    start again and = tried to=20 remove the seasoned
    finish and get back to bare metal.
    Several=20 scrubbings with "Bar Keeper's Friend"
    weren't getting very far, so I = finally=20 used a
    heavy duty paint stripping wheel on my
    drill. I have = successfully=20 removed all
    of the seasoning and am down to bare metal,
    however there = are now=20 "swirl marks" visible
    on the wok from the stripping wheel. I =
    can't feel=20 them, but they are visible and I'm
    confident the wok is not quite as = smooth as=20
    when I bought it.</FONT></DIV>
    <DXIII><FONT face=3DArial size=3D2></FONT> </DIV>
    <DXIV><FONT face=3DArial size=3D2>My first question has
    to do with why = the=20 seasoning might have
    flaked off. Any ideas? Could it be =
    the=20 quality of my wok? My second question is
    whether or not I need to = polish or=20 otherwise
    smooth out the interior of the wok before trying
    to season = it=20 again. Will the "micro"
    scratches be an issue? I'm hoping = they=20
    won't be an issue, because I'm guessing that
    polishing it would = be a=20 tedious
    process.</FONT></DIV>
    <DXV><FONT face=3DArial size=3D2></FONT> </DIV>
    <DXVI><FONT face=3DArial size=3D2>Thanks in advance for
    any=20 help/advice.</FONT></DIV>
    <DXVII><FONT face=3DArial size=3D2></FONT> </DIV>
    <DXVIII><FONT face=3DArial size=3D2>Regards,</FONT></DIV>
    <DXIX><FONT face=3DArial size=3D2>Charles=20
    Goodman</FONT></DIV></BLOCKQUOTE></BODY></HTML>

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  7. Lawrence
    Archived post
    #7
    notbob said:

    On 2004-03-16, Louis Cohen <[email hidden]>

    Quoted message said:

    oil/heat/cool cycles, the seasoned finish developed, but
    then the bottom = and first inch or so of the sides
    developed a handful of "blisters" and = it started to
    flake off.

    Sounds like you got one of them Americanized woks that
    have a film on them to prevent rusting prior to sale. Toss
    the old one (drill a buncha holes in it and use it in your
    K ...fer something 🙂 and go to an old dusty Chinese or
    Japanese store with plain ol' steel woks and start over.
    They aren't that expensive.

    nb

    I agree that it sounds like one of the cheap coated
    ones...Bought a few of them in the 70's... But, no need to
    toss them in my experience. I just sanded the surface, and
    started seasoning again, and everything was fine,

    Lawrence

    Report
  8. Gary Flynn
    Archived post
    #8
    Charles Goodman said:

    I recently got a new carbon steel wok and have had some
    trouble seasoning it.

    Make popcorn in it a few times. I never use the lid so I
    drilled holes in it and always use it for popcorn.

    Report

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