Malaysian Chinese Kitchen - This is what my carbon steel single handled wok looks like after 5 months of use. You can see that the middle portion has turned darker. For my
![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
![YOSUKATA Carbon Steel Wok Pan - 14"/36 cm Woks and Stir Fry Pans - Chinese Wok with Round Bottom Wok - Traditional Chinese Japanese Woks - Black Steel Wok 14 in/36 cm : YOSUKATA Carbon Steel Wok Pan - 14"/36 cm Woks and Stir Fry Pans - Chinese Wok with Round Bottom Wok - Traditional Chinese Japanese Woks - Black Steel Wok 14 in/36 cm :](https://m.media-amazon.com/images/I/81b88zElbAL.jpg)
YOSUKATA Carbon Steel Wok Pan - 14"/36 cm Woks and Stir Fry Pans - Chinese Wok with Round Bottom Wok - Traditional Chinese Japanese Woks - Black Steel Wok 14 in/36 cm :
![Seasoned my first wok ever, cant really get it black blue. Sur la table carbon steel wok. Do I keep going until its black? Or is this seasoning fine. : r/wok Seasoned my first wok ever, cant really get it black blue. Sur la table carbon steel wok. Do I keep going until its black? Or is this seasoning fine. : r/wok](https://i.redd.it/887fguvoiho81.jpg)