I have a carbon steel wok. I don't know about cast iron. My wok is now
almost completely black but it took a while for that to build up. I have
been using it for almost 20 years so I'm not sure how long it took but I
remember it being a long time. I always clean it with hot water and a
plastic scouring pad, then dry with paper towels or dish towel. In the
beginning, probably the first few years, I put a light coating of oil on it
after cleaning.

Lisa

> wrote in message
ups.com...
>I recently bought a traditional cast iron wok from the Wok Shop in SF.
> I seasoned it in the oven according to their directions. I'd like to
> build up the black non-stick patina the pros talk about.
>
> I've been using the wok frequently for several weeks. When I finish
> stir frying, I find that when I wipe the heated wok out with oil and
> paper towels, a black residue comes off on the towel. (I cleaned it
> first with a soft sponge and water.) Is this black residue what is
> destined to become the patina? Should I not try to wipe the inside of
> the wok completely clean with paper towels? Is the black residue
> harmful?
>
> I've also seen seasoning suggestions which say the inside of the wok
> should be wiped clean with paper towels. I'd like to hear any ideas
> from the group.
>
> Richard
>