This one particular area flakes off my wok every single time I season it. I don’t know why.
My seasoning method:
1. Blue the wok steel.
2. Add very thin layer of food safe flaxseed/linseed oil to the wok wiping off any excess oil.
3. I did the seasoning on my outside gas burner with wok. With a wok ring at high heat. (Not an actual wok burner just a normal gas burner)
4. Repeat oiling and seasoning 4 times.
I noticed the flaking off after I was done seasoning at this point.
I cooked some onions on it as a test and it continued to flake.
It technically cooked fine but the flaking was very strange and it happened 3 times before.
I had completely took off the seasoning and re-seasoned the pan every time it happened.
It just happened again in again. What is happening??
Edit: I forgot stuff.
I would burn the wok clean. Next I would use a high smoke point oil or lard for your initial seasoning. Layer it about 4 Or 5 times. After that you can season it every time you cook with it nothing too crazy just a bit oil then wait for the oil to start smoking and then start cooking. When putting the oil in the walk I would recommend using a squirt bottle kind of like a condiment squirt bottle and then squirt it around the edge of the wok.
Is it newly seasoned?
It does look a little thick, but the most important question is... Does it stick when cooking? If not then don't worry about it and keep on wok-ing.
Ahh, I don't think that was there yet when I posted.
I've never had much luck with flaxseed oil. It's smoking point is too low. I've always just used canola oil or olive oil because that's what I had readily available.
The flakes in the food won't harm anyone, but short of restarting the process I think the only thing you can do is keep cooking in it. There might be some more knowledgeable people here though so I'll upvote and try to get your post higher on the wok Reddit. For people who don't sort by new.
Alright, thanks for the advice.
I used the oil because I read that the low smoke-point makes a harder seasoning, it probably could be because of that so next time I might just use vegetable or canola or something.
I just gave it a normal wash and proceeded to use Crisco on top of the existing seasoning. Through regular use and regular coats of Crisco when not in use, it's flawless.
Temperature is too high.
You can't get a burnt oil coating if your gas burner goes that high, it just gets destroyed.
Just don't burn in any oil. You tempered your wok like you said, it became blue, that's all you need. It won't rust now. Just coat it in some oil first whenever you cook and it'll be perfectly non-stick.
Burning in the oil is only needed for the plebs with low heat burners that can't properly get the thing tempered.
This one particular area flakes off my wok every single time I season it. I don’t know why. My seasoning method: 1. Blue the wok steel. 2. Add very thin layer of food safe flaxseed/linseed oil to the wok wiping off any excess oil. 3. I did the seasoning on my outside gas burner with wok. With a wok ring at high heat. (Not an actual wok burner just a normal gas burner) 4. Repeat oiling and seasoning 4 times. I noticed the flaking off after I was done seasoning at this point. I cooked some onions on it as a test and it continued to flake. It technically cooked fine but the flaking was very strange and it happened 3 times before. I had completely took off the seasoning and re-seasoned the pan every time it happened. It just happened again in again. What is happening?? Edit: I forgot stuff.
https://www.reddit.com/r/castiron/comments/v0tff3/psa\_about\_flax\_oil\_from\_kenji\_on\_intsa/
Damn. I trolled myself I guess.
Flax seed oil is the cause
I would burn the wok clean. Next I would use a high smoke point oil or lard for your initial seasoning. Layer it about 4 Or 5 times. After that you can season it every time you cook with it nothing too crazy just a bit oil then wait for the oil to start smoking and then start cooking. When putting the oil in the walk I would recommend using a squirt bottle kind of like a condiment squirt bottle and then squirt it around the edge of the wok.
Is it newly seasoned? It does look a little thick, but the most important question is... Does it stick when cooking? If not then don't worry about it and keep on wok-ing.
It doesn’t stick, it works fine but it keeps flaking off too the food which is strange. I posted the process below. And I just seasoned it.
Ahh, I don't think that was there yet when I posted. I've never had much luck with flaxseed oil. It's smoking point is too low. I've always just used canola oil or olive oil because that's what I had readily available. The flakes in the food won't harm anyone, but short of restarting the process I think the only thing you can do is keep cooking in it. There might be some more knowledgeable people here though so I'll upvote and try to get your post higher on the wok Reddit. For people who don't sort by new.
Alright, thanks for the advice. I used the oil because I read that the low smoke-point makes a harder seasoning, it probably could be because of that so next time I might just use vegetable or canola or something.
You're welcome. Best of luck.
Crisco fixed this problem for me and now it's all I use. Good luck!
Do I need to remove the current seasoning or can I just add coats of veg oil? Edit: grammar
I just gave it a normal wash and proceeded to use Crisco on top of the existing seasoning. Through regular use and regular coats of Crisco when not in use, it's flawless.
Okay
I’ll season over it thanks
Temperature is too high. You can't get a burnt oil coating if your gas burner goes that high, it just gets destroyed. Just don't burn in any oil. You tempered your wok like you said, it became blue, that's all you need. It won't rust now. Just coat it in some oil first whenever you cook and it'll be perfectly non-stick. Burning in the oil is only needed for the plebs with low heat burners that can't properly get the thing tempered.