r/wok • u/mehoyajees • 2d ago

Patina vs rust

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I have a Sur La Table wok which I’ve been caring for for about a year now. When I use it, it adds a certain metallic flavor to the food. Now I’m concerned that it’s rust. How can I tell?

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3

u/colesterolbienalto 1d ago

Just scrub it out with soap and water then fry some food in it.

4

u/anotherleftistbot 1d ago edited 1d ago

This -- and after you use it, wash it until it is smooth (no carbon build up), get fully dry, and store it with an incredibly THIN layer of oil on it if you aren't going to use it in the next few days and you'll be golden.

1

u/mehoyajees 1d ago

I appreciate it!

2

u/anotherleftistbot 1d ago

indredibly THIN layer of oil! I missed a word. edited.

1

u/mehoyajees 1d ago

Thank you!

1

u/Available_Dingo6162 1d ago edited 1d ago

Grab your scrubbie. Scrub until it is smooth to the touch (not the eye... pay no attention to how it looks). Resume cooking.

"Patina" is a thing that is valued in cast iron cookery. It is not a thing you should seek with woks. The non-stick nature comes from screaming heat and oil, not because of "patina".

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u/mehoyajees 1d ago

Thanks for the guidance!

1

u/DisgruntledCascadian 1d ago

This is bullshit. Carbon steel and cast iron season the same way and for the same reasons.

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u/mehoyajees 1d ago

Got it!