Wok Patina Update!
I was asked to give an update on my wok's patina. What is patina? Webster's defines it as an appearance that is derived from association, habit, or established character. Basically, carbon-steel woks develop color over time with use. They go from shiny and looking like stainless-steel, to a strange molted spotty look, to an eventual deep black color where they look like nonstick coated woks. You can see how this process starts by checking out my post on seasoning a wok for first time use.
Here is what my wok looked like after seasoning it.
Here is what my wok looks like today. The picture doesn't quite show the darkness of the bottom of the well. It's evened out a lot. The sides of the well have browned more. I love my wok!
Wok tip: I often make a several dishes in my wok for the same meal. It is totally ok to make one and then simply wipe the wok out with a wad of paper towels. I do this all the time! The cooking part usually goes really fast so you don't have to worry too much about food cooling off. Just look at your recipes and plan them out so the timing makes sense to you.
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