KYN's Profile
cast iron wok not holding seasoning well - moved from Home Cooking
I have the 'black dust' problem with my chinese wok too. I scrub with a coconut husk scrub and hot water and dry over med-high heat. I would wipe it occasionally with oil too but the kitchen towel always turn black. I would have the 'ho fun' turning black problem too. Does it ever go away? Is it harmful when ingested? What is the green scrubber you mentioned?
CACook, have you found a solution to your problem?
on Oct 09, 2009
