I tried to season a new wok and did a questionable job. I tried the oven method - wipe with a thin coat of vegetable oil with a cloth and stick in a 450F oven for 30 minutes, repeat. I thought I applied a pretty thin coat but seems like not thin enough as I got these squiggles where presumably the oil started trailing once warmed up.
Is this ok to call good, or do I need to scrub off all the squiggles and start over? Or maybe switch to the stove and apply a few more coats? Or was there possibly a lacquer coating that I missed? I didn’t do the “fill with salty water and boil” routine as it didn’t look coated.
Is this ok to call good, or do I need to scrub off all the squiggles and start over? Or maybe switch to the stove and apply a few more coats? Or was there possibly a lacquer coating that I missed? I didn’t do the “fill with salty water and boil” routine as it didn’t look coated.