Alton Brown recommended seasoning cast iron using just a bit of "hot fat" - whatever you've just cooked in it is fine - and a healthy scoop of kosher salt (inexpensive and very coarse). 1) Wash stainless steel cookware in hot soapy water to remove any dirt, dust or packaging residue. I've heard mixed reports that 1) this indicates that I haven't seasoned correctly; or 2) it's normal. Not easy to keep clean and does not cook at dialed temperature. Wipe off the now brown salt from the pan and rub-in the coat of oil as you normally do. The new coat will stick better to through the salt's abrasive effect. I have fried chicken in this, fried eggs, scrambled eggs, and made spaghetti sauce, and even a brown gravy with hamburg. It is very hard to cook in-the food sticks to the pan when the temp is high. I have a non-stick wok, well it used to be non-stick but now has quite a thick residue of burnt-on food on it, which dries after washing up and starts to peel off so that when I … See this wok? Once you have removed the brown sticky stains from your seasoned stainless steel cookware, you can follow these steps from my blog again to season stainless steel cookware. My wife isn't happy, and my balls/wok are in a vice. I am know seeing a small amount of silver instead of black on the bottom edges. A wok is supposed to be used at high temperatures. Rated 1 out of 5 by noogecooks from Worthless Wok I used this wok 5 times and the finish came off. Note on oils: Flaxseed oil is best consumed cold and within three weeks. Some swear by salt, and others use specific metal tools to keep their pans at peak performance. I can't use it any more because I'm afraid the interior finish will seep into the food. If the paper towel looks black after rubbing the wok, scrub the wok … Rub vigorously with a towel or rag (I have a dedicated dishcloth) until the salt is "dirty", then empty it out. The paper towels are very good at picking up any leftover factory oil residue from the wok. Also got residue at bottom of wok during stir fry cooking. There are a lot of opinions when it comes to how to best clean cast iron. I am thinking of returning the thing, but I really wanted to have this thing work for me more. It's carbon steel. This is a terrible product. Let the seasoned wok … During this time, it'll likely change more color, but again, this is normal. This routine won't eliminate residue altogether. The stains will continue to burn on the pans when you use them and can cause an unpleasant odor in your kitchen. But it seems to work great long term. It just made a delicious batch of chicken stir-fry and now it needs to be cleaned. When food and grease burn onto pans, they leave behind unpleasant discolored stains. 2) Pre-heat oven to 350 degrees Fahrenheit. I've 'seasoned' the damn thing a few times, and yet when I clean it, there is black residue showing on the paper towel. Burns on cookware happen often, but they will not ruin your pots and pans if you treat them properly. Like cast iron skillets, carbon steel woks require some TLC when it comes to cleaning. Had to boil water in wok and srape with wooden spatula that was included, then had to use Bar Keeper's Friend cleaner as recommended in the manual to get the rest of the brown burnt residue on the bottom of the wok off. Fortunately, this special care boils down to nothing more complicated than “rinse, scrub, dry.” Here’s a step-by-step guide on to how to clean your carbon steel wok. Any thoughts would be appreciated. Wipe away any extra residue and allow the wok to continue heating for five minutes.

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