Wok seasoning: What am I doing wrong?
In attempting to season my 14" carbon steel Typhoon wok, I am not getting the expected results during the process (no black residue apparent on my oiled rag). Should this always occur and why am I not seeing it? Here are my steps after initial washing with hot soapy water:
1)took off the wood handles and placed wok into a 450 deg oven for 30 min.
2) Poured veg oil in and rubbed interior with rag
3)Put back into 450deg oven and repeated #2.
Did this 4-5 times with no residue coming off.The interior is starting to turn golden brown, but I see no signs of the black by-product coming off. Am I doing anything wrong?