Any wok pros?

[shifty_uk]

This might be a bit of a silly question..

I switched all my cookware from non-stick(granite etc) to stainless steel last year. It's been a game changer in terms versatility, cleaning and general durability.

Working with stainless steel is a breeze after some practice.

Now my issue is with the wok..

Got myself a nice carbon steel wok to replace the non-stick one and it's a nightmare in terms of food sticking and burning. I made a simple fajita dish last night and the base of the wok is now burnt black and I can't seem to get it off.. I'm near binning it.

So my question is:
What's the trick with these? I've tried "seasoning" with veg oil ie heating the pan up, adding the oil and letting it burn to the surface. Done that a few times over the course of a week thinking this is it, I'm ready but nah, disaster. The obvious thing is to lower the heat and toss the food more but the dishes I'd tend to use it for require high heat.

I'll try to salvage it and get rid of the mess, otherwise I'll get another. Annoying as other than this, it's great. Lightweight, wooden handle just can't get the hang of it.

Any tips welcome.

 

[monkeyspank]

I’m guessing your heat source isn’t up to it. I’m no pro but I’ve got a gas wok burner that I use outside and nothing sticks to my carbon steel wok

 

[jpaul]

Yes - what is his heating source ?
it sounds like it is not hot enough, use lecreuset cast iron wok usually with groundnut oil on gas, with metal 'spade',
subsequently clean, whilst still pretty hot, with just boiling water & brush/nylon pot scraper , using no soap, then dry with kitchen towel.
e:it's the uniformity of heating of gas and the power

 

[sigma]

It could be too light? Not enough oil?