black specks on wok food

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That is what protects the surface and prevents food from sticking to it. (if so I can peal it off with my finger nail.) The following foods can leave the stool with black specks: blackberries, blueberries, black beans, and plums. My issue is upon the first time using it lots of black flakes came off showing a "steel color" underneath. your food is black because there’s tiny iron pieces sticking to your food if not properly seasoned. Is this fine or did I do something wrong in the seasoning? Did I not season it enough? However, I get black specks in the food … 1 bits and pieces of improper seasoning flaking off into the food. Jocelyn Guest (whole animal butcher) teaches us how to perfectly spatchcock (or butterfly) the bird. placed the skillet on the burner and let it “cook” medium for 45 minutes to one hour. I've searched high and low on the internet and cant find anything about it. to season your skillet, wash the surface with a sponge, dry with a paper towel or a piece of cloth then apply a thin coating of vegetable oil. @Jan: I'd get rid of that non-stick wok ASAP and get a good carbon-steel wok (and season it properly so it's essentially non-stick anyway). By seasoning the skillet, you are basically heating oil so it bonds to the surface via polymerization. by Caitlin M. O'Shaughnessy | When the usual pie lineup feels boring and uninspired for your dessert repertoire, you've got to make... by Jordana Cohen | Thanksgiving is prime time for pies, but it's hard to choose—and not just between pumpkin and pecan... by Kristin Donnelly | The best way to cook a stress-free dinner is to think ahead, which is why we've created this comprehensive... by Amanda Balagur | Thanksgiving for one (or two) can be just as festive as any big to-do. I actually scrubbed it to reseason it since I think we messed it up. It is presumably 1/8" Steel and Black. PLEASE HELP ME!!!! By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. But I have cast iron cook ware and there is no way this wok is cast iron. I did season it with oil a few times before using it. Thanks for the response. Read page 2 of the Cast iron pans leaving black flakes on food discussion from the Chowhound Cookware, Cast Iron food community. Food coloring may also cause the stool to change color, as the body may have difficulty digesting artificial coloring. 2 residue from previous meals lodged in the seasoning coming loose. I did season it with oil a few times before using it. My issue is upon the first time using it lots of black flakes came off showing a "steel color" underneath. To scrub your pan properly, make sure you use hot water and scrub its handle and bottom as well. Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts. Special thanks to, © 2020 CHOWHOUND, A RED VENTURES COMPANY. It is way to thin. The black residue is usually the result of an unseasoned skillet. I recently bought a carbon steel wok and scrubbed and seasoned it according to various sources youtube. simply wash away the food … It is way to thin. New comments cannot be posted and votes cannot be cast. Is it supposed to come off? You may unsubscribe at any time. Teflon) coating. How ever as soon as my tongs touched the surface the black came off on the food in big flakes. The key is scaling back but... 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How ever as soon as my tongs touched the surface the black came off on the food in big flakes. I made a pineapple upside down cake in it and there were black … I just bought a brand new Wok for an Asian market in Pittsburgh. Join the discussion today. Stir-frying is generally done at way too high a temperature to be safe for conventional non-stick (i.e. Did I ruin it? However, I get black specks in the food while cooking. If you want that bird to be the centerpiece at your Friendsgiving table, follow Erika Nakamura (whole animal butcher) as she teaches us this technique. Previously it didn't look too smooth but now we get that sort of glossy texture and smooth feel. Post anything related to cooking here, within reason. I have two cast iron pans with problems: 1) A pan I bought over the summer, pre-seasoned, with no visible damage to the finish whatsoever. It is a fairly simple process. Press question mark to learn the rest of the keyboard shortcuts. Press J to jump to the feed. Pecan Pie or Pumpkin Pie: Which One Wins Thanksgiving? When you're cooking turkey, but also doing Friendsgiving - it's worth learning a butchering technique that will save you hours of work in the kitchen. If you're seeing black specks, that sounds very likely to be the coating coming off! don’t wash the skillet with soap and water every time you use it. But I have cast iron cook ware and there is no way this wok is cast iron. Initially, you must scrub your cast iron pan to reach its base layer. The owner of the store told me it was cast iron. Is it dangerous to eat? Not sure, but if I were you, I'd blast that wok with as much heat as I possibly could, to burn off as much coating or residue that might still be on the surface. Black licorice, for example, can turn the stool black or … It IS Magnetic. It did look like it was improper seasoning flaking off. 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