Wok Cooking

[Bmi48219]

My wife gave me a carbon steel 14” wok with a flat bottom for our electric range top. I watched several ‘how to season a new wok’ videos and tried, twice. The seasoned finish in the lower 1/4 of the bowl keeps flaking off. Any thoughts?

[JonB_in_Glencoe]

Flaking off?
That's weird, there shouldn't be anything to flake off?
.
I think some people take the whole pre-seasoning thing too far.
Just heat up the new cleaned Wok, wipe some oil on it, it should be smokin hot.
Take off heat and let cool.
It is ready to cook with, although it's not fully seasoned, it will get more and more seasoned as you cook with it...just like cast iron pans.

[TCLouis]

One may want to cook the veggies to slightly less than done as they will cook some more as one is bringing the meat up to temp.

[barnabus]

Flaking off?
That's weird, there shouldn't be anything to flake off?
.
I think some people take the whole pre-seasoning thing too far.
Just heat up the new cleaned Wok, wipe some oil on it, it should be smokin hot.
Take off heat and let cool.
It is ready to cook with, although it's not fully seasoned, it will get more and more seasoned as you cook with it...just like cast iron pans.

it takes more than one coat to fill all the pores thats why the experts recommend three coats. I used that method and mine is slick as glass out of the gate. I used grapeseed oil because it has a high smoke point. Seasoned mine at 400 degrees in oven after getting all the factory oil off which was a hassle. The secret is thin coats.

[Rapier]

Wok cooking is all about temperature and when you add the ingredients to the wok, three people can cook a dish following a recipe and have three different tasting dishes. Wok cooking is all about experience and speed, must have every thing prepared before you start. I always fry my wood spoon first, to get the temperature correct.
I never use fish or oyster sauce... Make a stir fry Gulf shrimp and sweet soy with glass noodles that is pretty good

[gbrown]

Yeah, I've had my wok since the '80s. It has wok ho(character). Like some of my cast iron. It's rolled carbon steel. Cooked thousands of meals in it. Love that thing the food it has produced. Good, healthy stuff.

[Charlie Horse]

We pretty much live out of a wok, a cast iron skillet, and a covered sauce pan. Pork and veggies over rice is a staple. My stir fry sauce is two parts soy, one part oyster sauce, one part wine, sugar, and white pepper.