![I am seasoning my new carbon steel wok and have black residue on the paper towel after applying oil. Is this normal? : r/AskCulinary I am seasoning my new carbon steel wok and have black residue on the paper towel after applying oil. Is this normal? : r/AskCulinary](https://external-preview.redd.it/Aok7m9dZdcxBJ6F0iIfQAxStpnV2BCw5-yXFb3o6-Ms.jpg?auto=webp&s=2818ffb307985a274dc9907034a99fe83091336f)
I am seasoning my new carbon steel wok and have black residue on the paper towel after applying oil. Is this normal? : r/AskCulinary
![seasoning pans - hardened residue after high heat cooking (carbon steel and cast iron) - Seasoned Advice seasoning pans - hardened residue after high heat cooking (carbon steel and cast iron) - Seasoned Advice](https://i.stack.imgur.com/dReo2.jpg)
seasoning pans - hardened residue after high heat cooking (carbon steel and cast iron) - Seasoned Advice
![Amazon.com: Goodful Hammered Carbon Steel Pow Wok Pan with Lid Cookware Set, Lid and Ergonomical Comfort Grip Handle Made from Authentic Wood, Flat Bottom is Compatible with Most Cooktops,13-Inch, Black: Home & Amazon.com: Goodful Hammered Carbon Steel Pow Wok Pan with Lid Cookware Set, Lid and Ergonomical Comfort Grip Handle Made from Authentic Wood, Flat Bottom is Compatible with Most Cooktops,13-Inch, Black: Home &](https://m.media-amazon.com/images/I/71ad1Q4NXXL._AC_UF894,1000_QL80_.jpg)
Amazon.com: Goodful Hammered Carbon Steel Pow Wok Pan with Lid Cookware Set, Lid and Ergonomical Comfort Grip Handle Made from Authentic Wood, Flat Bottom is Compatible with Most Cooktops,13-Inch, Black: Home &
![food safety - Are residues from seasoning coating harmful when using carbon steel pan? - Seasoned Advice food safety - Are residues from seasoning coating harmful when using carbon steel pan? - Seasoned Advice](https://i.stack.imgur.com/plBQf.jpg)
food safety - Are residues from seasoning coating harmful when using carbon steel pan? - Seasoned Advice
![New Japanese Wok with black residue after seasoning (cooked with it twice before), any ideas if its carbon steel? or cast iron? Brand is TAKUMI. I don't know much about woks and New Japanese Wok with black residue after seasoning (cooked with it twice before), any ideas if its carbon steel? or cast iron? Brand is TAKUMI. I don't know much about woks and](https://preview.redd.it/48g9oxuy8vb51.jpg?auto=webp&s=511b5e478e39744d6eac7814ff84daf007a61121)