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"Louis Cohen" > wrote in message
...
> wrote:
>> 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
>>
> I don't think cast iron is traditional for a wok. It sounds as if your
> doing fine. Kepp cooking in it and you'll build up a nice coating, just
> as you would in a conventional cast iron pan.
>

Some woks are sold as "cast iron" but are not at all what Americans think of
as cast iron - rather they are more like the rolled steel type. It's
confusing! Either way they need to be seasoned.

--
Peter Aitken

Remove the crap from my email address before using.