Bjarne > wrote:

> Hey, I bought this carbon steel wok and I have some trouble seasoning
> it. I put the wok on medium-high heat, and rub peanut oil on the
> surface using a paper towel. At first it becomes nice and black but
> after only a couple of minutes the surface starts to peel off like old
> paint. Is it because it gets too hot? Aren't woks supposed to be
> used at hight heat? or what am I doing wrong?

See section 5.1 of the rec.food.cooking FAQ.

Victor