How to clean Wok (crabon steelin this condition
Amanda
cookings. Then I washed it with soap and so when trying to reseason, I
made a mistake of heating too hight. So it got some burned spot. When I
turned the knob to reduce as the initial reaction, I frogot turn the
gas cimpletely off as I was analyzing the spot. After about 24 hours, I
nnoticed and byt hen. there is like caking of those materials form
burned spot.
In desperation, I tried scrubbing with those steel wool pad but no
change. Out of disppointment, I tried soaking it but was too frustrated
and decided to forget about it. So it was with water for overnight.
The next day, I noticed the rust and so removed the water and dried the
pot.
I think I also tried dusing bleach just a little bit. It was a bad
idea
Now, how do I clean the rust and burned spots from Carbon Steel Wok?
Please help me.
Aside form Ajax bleach, I have that Calcite (powder thing) which was
good when I burned my stainless steel pot.
Peter A
amanda...@yahoo.com says...
> After seasining as instructed, I used my Carbon Steel Wok for about 5-6
> cookings. Then I washed it with soap and so when trying to reseason, I
> made a mistake of heating too hight. So it got some burned spot. When I
> turned the knob to reduce as the initial reaction, I frogot turn the
> gas cimpletely off as I was analyzing the spot. After about 24 hours, I
> nnoticed and byt hen. there is like caking of those materials form
> burned spot.
>
> In desperation, I tried scrubbing with those steel wool pad but no
> change. Out of disppointment, I tried soaking it but was too frustrated
> and decided to forget about it. So it was with water for overnight.
> The next day, I noticed the rust and so removed the water and dried the
> pot.
>
> I think I also tried dusing bleach just a little bit. It was a bad
> idea
>
>
Throw it away, get a new one, and next time pay attention.
--
Peter Aitken
Amanda
Elmo P. Shagnasty wrote:
> In article <1149291139.1...@y43g2000cwc.googlegroups.com>,
> "Amanda" <amanda...@yahoo.com> wrote:
>
> > After seasining as instructed, I used my Carbon Steel Wok for about 5-6
> > cookings. Then I washed it with soap
>
The instruction CLEARLY said that I could do that (wash with soap) but
I must re-seaeson it. Only that I needed to use medium heat, not high.
>
> In fact, you pretty much just don't clean a wok. Rinse with hot water.
> If required a non-abrasive scrubber can get stuck bits off.
>
> Methinks you ruined your wok.
If I could removed the burmed stuff from Fabrewear stainless steel
using Calcite (mineral), there hass got to be a way to clean this
Carbon Steel.
Amanda
Peter A wrote:
> In article <1149291139.1...@y43g2000cwc.googlegroups.com>,
> amanda...@yahoo.com says...
> > After seasining as instructed, I used my Carbon Steel Wok for about 5-6
> > cookings.
> >
>
> Throw it away,
Not so fast. Here it says,
Amanda
Amanda wrote:
> Peter A wrote:
> > In article <1149291139.1...@y43g2000cwc.googlegroups.com>,
> > amanda...@yahoo.com says...
> > > After seasining as instructed, I used my Carbon Steel Wok for about 5-6
> > > cookings.
> [..]
>
> > >
> >
> > Throw it away,
> Not so fast. Here it says,
3. If rust appears or the wok is accidentally cleaned in the
dishwasher, simply re-season it, being careful to remove all the rust.
BTW, the fact that it has to be seasoned when it wa sboguht, when it
says that "1. Never scrub a carbon steel wok with an abrasive cleanser,
as this can damage the seasoned surface.", should it means that it just
needs re-seasoning.
I am going to sci.chem to ask what to use to clean the burned stain
from this metal alloy called Carbon Steel.
Jim K
metal discoloration. And the cost. There's always to fix stuff, you
just have to decide if it's cost effective.
If it's a substance burned on, you have to get it off. If steel wool
won't work, you'll probably have to try a steel brush or as a last
resort, a powered wire brush.
If it's just discoloration, then use some cheap powder cleanser and
steel wool (SOS to the rescue). You're going to basically polish the
metal. Personally I wouldn't worry too much if it's just discolored.
After whatever you did, you should clean it well with dish soap and
hot water - make sure it's HOT. When the metal is rinsed with hot
water, it will dry quicker and not rust.
Finally, you'll have to reseason it. Here's a simple method
http://www.ehow.com/how_1176_season-wok.html
And if you really need to seriously clean the wok
http://antiques.about.com/cs/miscellaneous/ht/CleanCastiron.htm
Honestly, I don't do much wok cooking, but do use cast iron pans
extensively.
Amanda
Jim K wrote:
> I'm not sure if you're talking about a substance left on the metal, or
> metal discoloration.
Burned oil residue (9nitialy brown, now black after I used steel wool
and bleach a little bit) + a bit of metal discoloration (form
scrubbing) which I am not concerned about.
> And the cost. There's always to fix stuff, you
> just have to decide if it's cost effective.
I wasn't talking about that kind of expensive fixing.
>
> If it's a substance burned on, you have to get it off. If steel wool
> won't work, you'll probably have to try a steel brush or as a last
> resort, a powered wire brush.
Brush sounds good.
>
> If it's just discoloration, then use some cheap powder cleanser and
> steel wool (SOS to the rescue). You're going to basically polish the
> metal.
Personally I wouldn't worry too much if it's just discolored.
Me neither.
>
> After whatever you did, you should clean it well with dish soap and
> hot water - make sure it's HOT. When the metal is rinsed with hot
> water, it will dry quicker and not rust.
>
> Finally, you'll have to reseason it. Here's a simple method
> http://www.ehow.com/how_1176_season-wok.html
By far, the best info. It says "Through repeated usage, a dark brown
film of carbon will form in the wok. This is not only normal, it's
desired". It was that stuff, that I tried to wash of with dish washing
soap and hence requiring to re-season where I messed up.
John D
them harder. They used to call it carbide. Anyway, you can't ruin a wok by
discoloring it. Just get some emery paper if it has rough spots, grind away
the crud and reseason it again. The more you season a wok the better. When
you're done using it, just soak it in a little hot water, if there's some
extra tough stuck on junk (like egg), use a drop of dish soap, and after an
hour or so, use one of those plastic scrubbies to clean off the tough stuff.
Once you've seasoned it properly and if you don't scrape off the seasoning
with a metal spatula or something while you're cooking, you shouldn't need
to season it after each washing, as cooking it will add to your seasoning
automatically. Don't be worried about the black and brown stains, nor the
aroma of onions etc. It's /supposed/ to be like that.
-JD
"Amanda" <amanda...@yahoo.com> wrote in message
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