When I cook something, it tends to stick to the side and bits burn on and I can’t get them off without scrubbing and ruining the seasoning I put on so carefully. I heat it and put in water as suggested to soften, but its still covered in burnt bits. Other times the food doesn’t seem to fry, more of a boil from the moisture from the food. What am I doing wrong? I have a 14" carbon steel wok. I season it with kosher salt.

I bought a Carbon Steel wok and I am not sure if I am using it like I should.
Someone just tell me where I’m going wrong, if you could. (If I am doing something wrong)
After I bought the wok, (Carbon Steel) I scrubbed it with hot soapy water to get rid of the rustproofing. I dried it thoroughly then I seasoned it 5 times.
I used vegetable oil, (from a bottle) and I heated it on the stove for 10 minutes, each time, rubbing in the oil with a soft cloth, and turning the wok around the heat to get heat evenly on each side.
Was it wrong to use vegetable oil?
Every time I use it, I clean it with a scouring pad or the bamboo cooking utensils, and hot water. I never use soap. After I finish cleaning it, I immediately heat it again, not too hot, and I rub the vegetable oil on it for about 3 minutes.
The problem I am having…. 1…If I don’t season it at all, it will rust immediately, and I have to put a steel wool pad to it, then season it again.
Am I seasoning it correctly?

knifetests.com

Watch this video for a demonstration of “How To Grill With a Wok“. To complete the task, you will need: A wok A grill Oil Get started with the first step: Choose a wok that is deep and round instead of flat-bottomed, has a long handle, and is made of carbon steel. This type of wok will maintain adequate heat. For the complete guide, go to www.howcast.com Also check out Howcast for other do it yourself videos from lazydiamond and more videos in the Grilling category. How can you contribute? Create your own DIY guide at www.howcast.com or apply to the Howcast Emerging Filmmakers Program at www.howcast.com

When I first bought the wok, I followed instructions on how to get rid of the plastic non stick coat that comes on it. Then, I found a guide online with instructions to season the wok. I followed these instructions, but unfortunately used extra virgin olive oil and burned it onto the bottom of my woks surface =((! The wok still works but I now have several problems listed as follows:
1) I’m sure that I get very small amounts of burnt olive oil in my food every time I use it
2) it is no longer no stick
3) it rusts very easily.

I have tried to go at the bottom of this thing with an SOS pad, but the oil is burned heavily "into" the metal.
Is my wok still salvageable? how? 10 points to best answer!

is it normal for my relatively new wok which has been seasoned adn used already smells sort of like metal, almost like an SOS pad smells like??

Segment on how to season a metal untreated wok from the Master Chef Apprentice Training Package. This package includes the cooking video, instructional guide, and Chinese ingredients. Visit www.wokfusion.com now!

I know a lot has been written on the matter, but mine hasn’t been used in awhile and now has a stubborn sticky residue that just won’t come off. Applying heat and hot water doesn’t seem to help much. It seems a scouring pad will, but I’m afraid I’ll damage the wok.

saveys.info 18″ Carbon Steel Wok Kit Create a delicious, healthy meal in minutes with the Eastman Outdoors® Portable Wok Station. Wok cooking offers you a host of versatile cooking options including stir frying, deep frying, boiling, steaming and braising.

Cookware runs the gamut — from stainless steel to cast iron to anodized aluminum, copper and coated cast iron — and many more. Rita’s got some favorite cookware that she recommends. Her enamel coated cookware, the 100 year old cast iron skillet handed down from her mother and the new anodized aluminum pans. Cookware sets will be big gifts this Christmas and all year long for birthdays and other occasions. What’s the difference between professional sets and affordable discount sets? In this video Rita tells you what to look for when shopping for pots and pans.

For More Info or to Buy Now: www.hsn.com Positive performance and easy clean-up are key with the Emerilware by All-Clad Hard Anodized Wok with Stainless Steel Lid.Developed by All-Clad Metalcrafters and Emeril Lagasse, the pieces… Prices shown on the previously recorded video may not represent the current price. View hsn.com to view the current selling price. HSN Item #261631

Here I demonstrate how to force a patina on a carbon steel Fujiwara FKH 240mm Gyuto. I used bubble wrap to apply a thin coating of mustard mixed with a little water. It’s easy and takes about 20 minutes to complete. You can see more on our site www.chefknivestogo.com

How to clean a carbon steel blade that has become a little rusty. Music: “Repli” by Ray Lema