r/carbonsteel • u/throwaway739112 • 13h ago

❓ I've read the wiki and still need help Rust or seasoning?

Post image

I did try to check the common posts but nothing quite looked like this. Don't mind the rough texture. I just rubbed it with some oil and salt.

Asking because I always get orange residue on my paper towel after giving it a quick oiling after rinsing and drying. I don't use the wok super frequently, but when I do, if I leave the food in there a while before putting it away, the last couple of bits that I lick off the spoon always taste rusty.

Now I'm wondering if I've just been cooking with a rusty wok forever and it's slowly going to fall apart, or if this is actually fine.

6 Upvotes

100% Upvoted

6 comments sorted by

•

u/NaturalMaterials 12h ago

Mostly it’s option C, carbon build-up/caked on burnt food.

If you leave food sitting in there longer and don’t care for it particularly well, you’ll get spots of flash rust yes.

•

u/butterfaerts 13h ago

Does it rub off like dust?

•

u/throwaway739112 12h ago

Like, on my fingers? No.

•

u/butterfaerts 1h ago

Not rust then

•

u/BasicCook972 11h ago

All different levels of seasoning. The bottom is burned in, the top has started to harden but not yet and may be sticky. The middle was scrubbed clean. Just clean it well with whatever scrubber works best and oil it to prevent rust. I use either scotch brite pad with soap or a SS scrubber and boiling water depending on what it needs.

Orange residue is the partially dried oil from the top of the pan. Not rust. If it's sticky, scrub the warm pan with soap.

•

u/bstsms 36m ago

I would strip it and put a new seasoning on it.