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My wok has a white coating on it that won't come off

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anitalenor Feb 2, 2013 07:57 AM

I fried in my wok, & now it has a white coating on it. I tried all methods, except the vinegar one, I just read, so I through it out. What went wrong?

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    fourunder Feb 2, 2013 08:13 AM

    You *threw* out your wok? I don't think that was necessary. Just keep cooking in it and it will re season over time....

    3 Replies
    1. re: fourunder
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      anitalenor Feb 2, 2013 08:31 AM

      I did..I thght I ruined it..or it was old. Great...We have hard water here in Fla, too...& that white is always a nightmare..so I thght maybethat's what caused it too..Geeze..I bght a small teflon from Bed bath & Beyond...Thanks!

      1. re: anitalenor
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        fourunder Feb 2, 2013 08:44 AM

        I mean no disrespect to you, but if you saw the condition of any fry pan, sauce pot, stock pot or wok in any commercial kitchen.....you would probably throw them out too. The point I'm trying to make is that the vessels are used for cooking, nothing more unless your intent is simply to display them.

        I've burned pots and pans.....allowed my cast iron an carbon steel woks to rust......I never considered throwing them out. I washed, i cleaned and I scrubbed a little...

        The wok and cast iron pan I have are both over 50 years old......and I've had them from day one.

        1. re: fourunder
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          anitalenor Feb 2, 2013 08:49 AM

          I don't know what it made of, it looked like teflon,but maybe it wasn't, after all. I moved into a place where a lot of things were left, & some from 1989..I know I blew it, but if you could see my desk & notes..this one got away..Rust & hard water R previlent here...Thanks

    2. Gio Feb 2, 2013 08:31 AM

      Don't throw out your wok!! No matter how long you've had it if something happens to compromise the seasoning Grace Young, the award-winning wok expert, has instructions on the care of all woks everywhere...

      http://www.finecooking.com/item/42905...

      1. Chemicalkinetics Feb 2, 2013 01:24 PM

        < What went wrong?>

        There are many past posts on wok. If you have time, I suggest you do a search. As for your question, I think you need to specify your situation a bit more. Are we talking a stainless steel wok? A carbon wok? What did you do before the white coating...etc.

        Most likely you have some mineral build up. Nothing too bad.

        1 Reply
        1. re: Chemicalkinetics
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          anitalenor Feb 3, 2013 08:04 AM

          No idea what it was made from...seemed like steel w/some coating or protection. Never had a problem until I fired a steak that was super merinated,Vinegar & hot sauces..After that it became white. I should've oiled it...& gave up too soon, before going on line..Thanks

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