The owner of the store told me it was cast iron. Not sure where to turn. Is it safe for me to still use it? Is it dangerous to eat? You're meant to clean it off after every use. Read the Cast iron pans leaving black flakes on food discussion from the Chowhound Cookware, Cast Iron food community. The rice that comes out of it is great. Dealing With Black Residue On Cast Iron Over time your cast iron may begin to have a build-up of black stuff or there may be black flakes coming off your cast iron, do not freak out. Answered by : Dr. Priya Mohod Shirsat ( General & Family Physician) Suggest treatment for a rash on my scalp MD. Wife ain't happy with it! I've heard mixed reports that 1) this indicates that I haven't seasoned correctly; or 2) it's normal. The 20 Best ALDI Finds for November Are All About Cookies & Thanksgiving. Non stick as hell - if you treat your cast iron correctly. My issue is upon the first time using it lots of black flakes came off showing a "steel color" underneath. How ever as soon as my tongs touched the surface the black came off on the food in big flakes. If it's too much, you've seasoned the pan unevenly and the top layers are burning off. Did I ruin it? Tilt the wok to superheat one area at a time and the wok will turn black and blue as the carbon steel heats through. By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. I would work on your seasoning and cleaning routine rather than go back to non-stick. Tempted to just scrap the thing and go back to vanilla non-stick pans. Non stick is useless for most things, including searing meat and cooking high-temperature dishes like sir-fry and fried rice. I just thought of this--and while it seems so common, that it wouldn't be harmful--it just doesn't seem healthy. Shouldn't be too much though. Apparently Chinese households have largely stopped using thin carbon steel woks. Some people do a quick reseason after cooking. But I have cast iron cook ware and there is no way this wok is cast iron. PLEASE HELP ME!!!! Both carbon steel and cast iron leave black some residue after cooking. Good answers both, Stephen and Steven ….. hmm coincidence? New comments cannot be posted and votes cannot be cast. I don't wanna be paranoid, but it seems like the little bits of that black non-stick coating would get in the food being cooked. Also, if it was perfectly non-stick, not sure what the black stuff is. I just bought a brand new Wok for an Asian market in Pittsburgh. /r/Cooking is a place for the cooks of reddit and those who want to learn how to cook. Continue tilting the wok while you systematically burn off the impurities, making sure to heat all areas of the wok. I wipe it out when I'm done and then again before I use it the next time. What is wrong with me? Continue tilting the wok while you systematically burn off the impurities, making sure to heat all areas of the wok. What is that stuff made of anyway? https://www.wikihow.com/Remove-Black-Flaking-in-a-Jetted-Bathtub I did 15 seasonings on my carbon steel fry pan and works amazingly well now. My wife isn't happy, and my balls/wok are in a vice. Join the discussion today. I mean, crackle? (if so I can peal it off with my finger nail.) It's carbon steel. I've searched high and low on the internet and cant find anything about it. It isn’t anything toxic or scary; it is just built up carbon from the oils and food you’ve prepared in your skillet. It IS Magnetic. Tilt the wok to superheat one area at a time and the wok will turn black and blue as the carbon steel heats through. It IS Magnetic. Press J to jump to the feed. Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts. Both carbon steel and cast iron leave black some residue after cooking. by Jen Wheeler | Holiday baking season means lots of cookies, and we have plenty of great Christmas cookie recipes... by Jen Wheeler | At Christmas time, there are cookies galore, but true dessert lovers still crave something more substantial... by Mijon Zulu | Want some crack? It wouldn't hurt to do some reseasoning. flakes off of my scalp when I pick my head. If it's too much, you've seasoned the pan unevenly and the top layers are burning off. All physicians keep ... View answer. from Teflon With this said, I think some of this comes down to your personal comfort level and that of your guests. I got my permanent eyeliner done 5 times in the last 8 months (top and bottom).... Each time the jet-black flakes off after some 3 … It is way to thin. Lots of good tutorials on Youtube. After spraying, let your pan to … Next, the wok will begin superheating and the impurities from those industrial oils will burn off. It is presumably 1/8" Steel and Black. It isn't a lot. I did season it with oil a few times before using it. By the Carey Brothers; Wednesday, April 11, 2012 11:56am; Life; It is rare for us when we get a question that is so thoroughly detailed. Did I not season it enough? Christmas Cookie HQ: The Ultimate Guide to Holiday Cookie Baking, Christmas Cheesecake: The Most Wonderful Dessert of the Year, Christmas Crack: The Easiest and Most Addictive Holiday Gift, 15 Best Chocolate Chip Cookie Recipes: You Be the Judge, Best Gifts For Fans of 'The Great British Baking Show', The Best Boozy Advent Calendars to Drink Away 2020. your food is black because there’s tiny iron pieces sticking to your food if not properly seasoned. That sounds normal to me. ALL RIGHTS RESERVED. how can I fix this or should I just invest in a different type of wok. It wouldn't hurt to do some reseasoning. 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. You can easily buy one from a convenience store – these guys are quite common. It is way to thin. It may not turn brown in all areas, but be diligent at this step to ensure even seasoning. Sent by Fran Editor: According to Telfon, flakes of Teflon coating are safe if consumed: • Are particles from cookware coated with Teflon® nonstick coatings harmful to consumers? Shouldn't it just be the food (cooked) and leftover oil? It's only real use is in certain dishes (like crêpes) that combine very sticky material with the need to move the food while in the pan. But I have cast iron cook ware and there is no way this wok is cast iron. Is it Teflon? 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. © 2020 CHOWHOUND, A RED VENTURES COMPANY. :-/. I m so out of thougts ...Hi this is h.pood ... My scalp itches bad and has been this way for four years. 8 Easy Ways to Make Boxed Mac & Cheese Taste Like You Made It … My issue is upon the first time using it lots of black flakes came off showing a "steel color" underneath. There seem to be variations in the "black specks" that I see, leading me to suspect there may be more than one type of particle. |, 9 Baking Mistakes That Ruin Your Cakes, Cookies, Brownies & Bread, The Top Trending Fall Foods & Recipes, According to Google, The Best Places to Buy Baking Ingredients Online, Chowhound Christmas Gift Guide 2020: The Best Gourmet Food & Drink Gifts, The 20 Best ALDI Finds for November Are All About Cookies & Thanksgiving, 8 Easy Ways to Make Boxed Mac & Cheese Taste Like You Made It from Scratch, The Cookbooks We're Most Excited for This Fall, Ready or Not, Pumpkin Spice Products Are Back Again, 7 Helpful Produce Subscriptions You Should Know About, Meal Prep Containers That Will Get You Excited to Make Lunch, The Best Food & Drink Advent Calendars for 2020, Chowhound Christmas Gift Guide 2020: Best Gifts for Food-Loving Families and Parents, Why You Should Spatchcock Your Turkey & How to Do It, The Ultimate Guide to Perfect Mashed Potatoes.

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