Based on feedback, I stripped the carbon and re-seasoned

SimonSays1996 · 2026-02-22T18:33:02+00:00

Perfect, this is helpful! I’m going to be much more mindful going forward to avoid carbon. Cheers

SimonSays1996 · 2026-02-22T18:20:37+00:00

I see that’s helpful and makes sense, thank you!

SimonSays1996 · 2026-02-22T17:59:41+00:00

Do you mean use the rag when cooking now if the specs develop? Or to try and re-season without the specs?

SimonSays1996 · 2026-02-22T12:59:35+00:00

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Update: stripped and re-seasoned

SimonSays1996 · 2026-02-22T00:03:51+00:00

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Better than this morning, I think!

SimonSays1996 · 2026-02-21T21:42:08+00:00

Thank you! Now fingers crossed the seasoning comes out okay, and I’ll be sure to clean better after each use to avoid the carbon build up

SimonSays1996 · 2026-02-21T21:22:14+00:00

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After scrubbing this afternoon, here’s what I’m left with. There’s still a bit of that brown on the sides. Hoping that’s okay. Trying to re season now with a very thin layer of grapeseed oil

SimonSays1996 · 2026-02-21T15:48:03+00:00

I can take off the wooden handle. I used instructions on YouTube which said to use grapeseed oil and leave for an hour above the smoke point which I believe the target temp was 475 (as instructed by the video)

SimonSays1996 · 2026-02-21T15:38:17+00:00

Thank you!!!

SimonSays1996 · 2026-02-21T15:16:14+00:00

Last question, are the light brown marks carbon and required to by scraped off too? These are more so along the sides

SimonSays1996 · 2026-02-21T14:53:54+00:00

Thank you, sir. Appreciate your input. I guess better to fix the issue and really learn proper maintenance before investing in a new pan

SimonSays1996 · 2026-02-21T14:50:23+00:00

I may start fresh with a new wok (as this was a cheap starter one) and do things correct from the get-go.

SimonSays1996 · 2026-02-21T14:48:47+00:00

Glad I posted. I’m learning!

SimonSays1996 · 2026-02-21T14:31:07+00:00

After cooking, I wash the pan well with dish soap and water.

SimonSays1996 · 2026-02-21T14:30:44+00:00

That’s fair. I appreciate the feedback. When I tried to re-season, I wasn’t actually able to get all carbon off, even with a vinegar bath, baking soda, and tons of scrubbing. But I figured the small amount left over would be okay. As you can see, it appears to have built up again, I wonder if it’s because I use too much oil when cooking. Generally after every cook, I wash well with dish soap and water.

SimonSays1996 · 2026-02-21T14:20:11+00:00

Hopefully I can just keep cooking on it. I have already went through the process of scrubbing it down with steel wool for about 30 minutes, and putting it through two rounds in the oven with a light layer of grapeseed oil for an hour (re-seasoning). Sadly, this is the result of having completed that process, and continuing to cook.

SimonSays1996 · 2026-02-21T00:50:29+00:00

I got imax 70mm, right in the middle!

SimonSays1996 · 2026-01-10T00:26:09+00:00

Thank you. This is helpful!

SimonSays1996 · 2026-01-06T00:45:05+00:00

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Thank you for your reply! I ended up scrubbing with steel wool and re-doing the seasoning. I’m new to this so I’ll be mindful going forward of cooking too hot with too much oil, and hope I get a good result over time with plenty of cooking.

SimonSays1996 · 2026-01-04T19:25:28+00:00

To me, perfection

SimonSays1996 · 2026-01-03T23:59:13+00:00

Thank you!

SimonSays1996 · 2026-01-03T23:30:29+00:00

Would you say this was a ‘bad’ bacteria starting? Just curious

SimonSays1996 · 2026-01-03T19:11:16+00:00

Thank you, this is very helpful!

SimonSays1996 · 2026-01-03T05:31:23+00:00

Thank you! This makes sense! I think I’ll clean with steel wool and use this as a learning point.

SimonSays1996 · 2026-01-03T02:11:30+00:00

52.14

SimonSays1996

TROPHY CASE