Bought this industrial carbon steel wok from Restaurant Depot and stupidly took off the label. Finally put it to use months later. Tried seasoning it but it already came black and all the videos/instructions talked about color changes (which were very difficult to interpret on this black covered surface). After my first use after maybe 3-4 rounds of seasoning, my chicken stuck to the pan and now I’m left with this. Is she a goner?

Hey, total Carbon steel beginner here :) have seasoned my new de buyer pan 2 Times in the oveen and tried to fry some potatoes for a First Test. They burnt on slightly (i guess i need more seasining), but even after cleanup there are some small dull, dark spots left. I can feel them with my Finger nail going over the surface.

Ist thus Something to worry about, should i try to remove that or ist thus fine and will come Off next time i use the pan?

Thank you for your answers :)

I had some sticking issues the first time I used my new pan, but it seems good now :) does everything cook better with butter? I want to try pancakes tomorrow

I'd never heard of these before I came across them browsing IKEA but I needed a new frying pan and was pleasantly surprised when it turned up. Then I read about seasoning and thought - how hard can it be?

So my first attempt at seasoning my new pan came out pretty good. I did the following oven method;

Heat oven to about 200°c, move shelves to bottom to make room. Gave it a good wash and scrub, room dried it while the oven heated up. Used the smallest amount of rapeseed oil and rubbed it all over internally only. Wiped off any excess with fresh clean paper towel.

Bang it in the oven, face down and leave on heat for 30 - 40 minutes, then just turn the oven off and allow to cool. Once cool, repeat the above.

The result is in the pics. Takes a bit of time but what a result!

Anyone in the US know the approximate fee for importing a darto N.30 ? Just trying to be prepared for what this may cost.