Wok woes

[Roper]

I finally used my wok and Camp Chef for my first stir fry. I seasoned it whet I got it according to the instructions. It cooks like a dream but cleanup was problematic. The seasoning is flaking off as shown in the photos. I need advice on how to fix this, please!

The stir fry was delicious…

 

[Evan B]

Seems normal to me. Get a chainmail scrubber if you don't have one.

 

[Zak]

My carbon steel wok is not heavily seasoned. After using it, I scrub it out with hot water and a bamboo whisk, then heat it on the gas stove until dry, then pour about a teaspoon of avocado oil in and wipe that oil all around and out with some paper towels. The steel looks more blued than coated with a layer of seasoning.

 

[Kilchis]

We need the recipe. And a fork.

 

[RCF]

We need the recipe. And a fork.

Fork? Nah..

Chopsticks

 

[iveofione]

I have never seen a textured wok used by any professional. It just looks wrong to me. What is the purpose?

 

[Zak]

The Complete Wok Guide: Seasoning, Care & Cooking - The Woks of Life https://share.google/1hbApLy8R0oeL15Dy

 

[Evan B]

I have never seen a textured wok used by any professional. It just looks wrong to me. What is the purpose?

I know nothing about the textured woks. But from my experience, the super cheap, wood-handled woks from Cash n Carry or whatever it's called now are perfect. No need to get fancy.

 

[Chadk]

I have never seen a textured wok used by any professional. It just looks wrong to me. What is the purpose?

"A textured (often hand-hammered) wok provides superior food grip for authentic high-heat stir-frying and searing, while a smooth wok is better for low-temperature cooking, such as simmering or boiling, and for delicate dishes that require less adhesion to the pan's surface. A smooth finish can be achieved on cast iron or stainless steel, while textured finishes are typically found on hand-hammered carbon steel woks"

Food grip is helpful when trying to hold foods to the sides longer and allow the food to spread out more vs all running down the sides to the middle so quickly.

 

[Mike Cline]

Acquired in the early 1980s in the PI. Still going strong and is used many times every month.

 

[mark wlker]

I use one of these on our wok and cast iron with success.

Amazon.com

 

[(BigDave)]

Just keep it oiled and dry, so no rusting. Using it make popcorn is a great way to get a good seasoning. Oil and repetition...

 

[Scott Salzer]

Sounds like too much work for this guy

Home delivery sound a lot easier...

 

[Zak]

Wok and woe! Wok and woe!