MontyVeda
a short-tempered ill-controlled small-minded troll
- Location
- Lancaster... the little city.
Just play around with various combinations of white vinegar, lemon juice, elbow grease, bicarb and a plain steel scourer.
Getting black burning off inside of a wok
- Thread starter Blue Hills
- Start date
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I'm confused as to what you are talking about here?
Black, crusty lumps of burnt food stuck to the cooking surface?
or
The black even surface of a seasoned iron wok or pan?
The former is bad: I put on the hob at max temp and then scrape off
The latter is good:
Wiki:
The seasoned surface consists of a polymerized and plasticized coating.
The process of heating a pan to cause the oil to oxidize is analogous to the hardening of drying oil used in oil paints, or to varnish a painting. But whereas the curing of oils is the result of autoxidation at room temperature for a painting, for a pan, the thermoxidized oil undergoes a conversion into the hard surface of the seasoned pan at the high temperatures of cooking.
When oils or fats are heated in a pan, multiple degradation reactions occur, including: autoxidation, thermal oxidation, polymerization, and cyclization.[14][15]
The surface is hydrophobic and thus highly attractive to oils and fats used for cooking and thus when used with a layer of oil prevents foods, which typically contain water, from touching and cooking on to the hydrophilic metallic cooking surface that lies beneath.
OP
OP
- Location
- London
Thanks for the quote PK but that's all a bit a beyond me.
It's not crusty stuff - just a thick black coating in some bits.
To tell the truth I can't see how it aids non-stick properties as I always season a wok after my (only infrequent) cleaning and the use of only moderate bits of oil and the stirring action prevents anything sticking - I have never had anything stick in a wok in my life.
I do note though that if I let the black build up too much my stir fried chicken bits do get somewhat covered in black bits which strikes me as not good.
Anyways will largely relax - shouldn't listen to Italians so much (esteemed mod excepted) - they can be notoriously fussy about non Italian food and somewhat hypochondriac to boot.
It's not crusty stuff - just a thick black coating in some bits.
To tell the truth I can't see how it aids non-stick properties as I always season a wok after my (only infrequent) cleaning and the use of only moderate bits of oil and the stirring action prevents anything sticking - I have never had anything stick in a wok in my life.
I do note though that if I let the black build up too much my stir fried chicken bits do get somewhat covered in black bits which strikes me as not good.
Anyways will largely relax - shouldn't listen to Italians so much (esteemed mod excepted) - they can be notoriously fussy about non Italian food and somewhat hypochondriac to boot.
Attached pic is of properly seasoned iron pan. Surface is as described in quote and is Teflon like in its non stickabilit
y.
Levo-Lon
Guru
Poor Stan, he gets the blame for everything
Are you confusing Stan with Bill Posters?
Fab Foodie
hanging-on in quiet desperation ...
- Location
- Kirton, Devon.
Bought one of these in Aldi... £13 bargain. Weighty too....mild steel teflon-free loveliness :-)
Fab Foodie
hanging-on in quiet desperation ...
- Location
- Kirton, Devon.
Anyhow, here’s what I love about cast-iron and steel non teflon pans, a multitude of uses....
load ‘em up and shove ‘em in the oven....
load ‘em up and shove ‘em in the oven....
Last edited:
oldwheels
Legendary Member
- Location
- Isle of Mull
Boil up a strong washing soda solution and leave to soak overnight. With rubber gloves scrub with stainless steel scrubber if needed. Season with oil after pan is dry.
