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Reason for "bluing" carbon steel wok before seasoning?

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Hi, most of the instructions for seasoning a carbon steel wok say to heat the bare wok until the color changes, this is done before any oil is added for the seasoning. What is the reason for doing this? Thanks.

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  1. w

    It creates a thin oxide layer that's somewhat protective against rust.

    I don't think it's actually blue though, it's transparent, but it diffracts light such that it looks blue when a certain thickness is achieved.