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Reseasoning a wok with out stripping it?

AZbgeAZbge Posts: 90
edited April 2012 in EggHead Forum
I bought a wok from the wok shop like many others on here. After five or six uses, I seem to have a ring on the inside that looks like it did the day I bought it. I may have rubbed off the seasoning the first couple of times I cleaned it with a wok brush. Can I reseason it without having to strip it down to the bare carbon again? Not sure it's a problem, more of a pet peeve for me. Don't really have problem with food sticking.

Comments

  • BOWHUNRBOWHUNR Posts: 1,482
    I have had the same thing happen using a wok brush.  Now I just rinse/soak with warm water and dry with paper towels and call it good.  It just keeps getting blacker like a good cast iron skillet.  Back to your original question I just scrubbed mine with soap and water and re-seasoned per the video from The Wok Shop.  No need to strip it to bare metal in my experience. 

    Mike

    I'm ashamed what I did for a Klondike Bar!!

    Omaha, NE
  • stikestike Posts: 15,597
    just keep using it. 
    ed egli avea del cul fatto trombetta -Dante
  • Village IdiotVillage Idiot Posts: 6,953
    what stike said.

    And, toss that bamboo wok brush.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


  • stikestike Posts: 15,597
    it's not a wok, but i 'clean' my cast iron pan by wiping it down with a paper towel while it's still hot.  that's it.


    ed egli avea del cul fatto trombetta -Dante
  • Village IdiotVillage Idiot Posts: 6,953
    it's not a wok, but i 'clean' my cast iron pan by wiping it down with a paper towel while it's still hot.  that's it.


    Does that get the chunks of e. Coli off of it, stike?

    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


  • stikestike Posts: 15,597
    nope.

    but since it's MY e. coli, i'm fine
    ed egli avea del cul fatto trombetta -Dante
  • AZbgeAZbge Posts: 90
    Thanks guys.  The wok brush will be in the trash shortly.  I noticed my wok (and cast iron for that matter) have a couple of rough, dark areas that I am sure is stuck on food.  Can't get it off unless I take a harsh abrasive to it. I can't imagine I'm the only one this happens too. "Wiping it down" when I'm done doesn't remove it so do you guys just keep cooking on it anyways? Maybe it will burn off eventually....
  • AZbgeAZbge Posts: 90
    it's not a wok, but i 'clean' my cast iron pan by wiping it down with a paper towel while it's still hot.  that's it.


    Stike- I assume there is no stuck on food then correct? Or if there is, you don't worry about it?
  • raydefanraydefan Posts: 8
    I though you we supposed to put oil and a little kosher salt in it and wipe it with a paper towel
  • AZbgeAZbge Posts: 90
    I though you we supposed to put oil and a little kosher salt in it and wipe it with a paper towel



    Thanks! That worked like a charm. I'll probably try to reseason once more.
  • inkyoninkyon Posts: 88
    Speaking of the wok, how hot should the BGE be to cook it hot and fast?
  • Village IdiotVillage Idiot Posts: 6,953
    Speaking of the wok, how hot should the BGE be to cook it hot and fast?
    Not an easy answer, and this is my opinion only.

    In general, the more experienced you are at stir frying, the hotter the fire (to a point).  For beginning, I'd say about 500 degrees.  As you get used to it and can stir fry faster, then you should have a hotter fire ... 800-900 would be my guess.  One time, I got it too hot and as soon as the chopped garlic hit the oil, it flamed up and turned the garlic brown (overdone).  That fire was too hot.  
    8-}
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


  • ChubbsChubbs Posts: 6,841
    Gary, I noticed a little rust on the bottom of my wok. How should I remove? Thanks.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • Village IdiotVillage Idiot Posts: 6,953
    Gary, I noticed a little rust on the bottom of my wok. How should I remove? Thanks.
    Inside or outside?
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


  • ChubbsChubbs Posts: 6,841
    Outside
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • Village IdiotVillage Idiot Posts: 6,953
    It's probably just a thin layer.  Try rubbing it hard with an oiled cloth or paper towel.  And, always remember to oil the outside after cleaning.  I bet after a couple of cooks and oilings afterwards, it'll go away.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


  • ChubbsChubbs Posts: 6,841
    How do you oil your wok after cooking. Just wipe down with an oiled cloth?
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • AZbgeAZbge Posts: 90
    How do you oil your wok after cooking. Just wipe down with an oiled cloth?
    Exactly. I put a thin coat on after every use. I do it with my cast iron also.
  • ChubbsChubbs Posts: 6,841
    Yeah I do that as well. Just seeing if anyone has some scientific method since mine still got a little rust.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • AZbgeAZbge Posts: 90
    Do you heat it up on the stove before you put the oil on?  Maybe it wasn't completely dry?
  • ChubbsChubbs Posts: 6,841
    I think it wasn't completely dry. All joking aside, the rust appeared the first and only time my wife has cleaned the wok.... I think it was a conspiracy.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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