Wok Weirdness

There was something weird about my wok last night. Instead of being oily on the surface as per usual, it had some sort of coating that was extremely hard to remove. I had to get out some bar keepers friend and scrub it a lot. I think it might be because it sat out for a long time since my last use. Do you think it’s alright to still use. Any thoughts would help. Thanks.
Usually I just let stuff burn onto my wok, well, the one I use to have.

It had to be seasoned so I just let it sit on high heat. After use I just cleaned it by running water around the pan while it was still hot to rinse it out and that’s it.

Usually I just let stuff burn onto my wok, well, the one I use to have.

It had to be seasoned so I just let it sit on high heat. After use I just cleaned it by running water around the pan while it was still hot to rinse it out and that’s it.

yea, don’t fuck with that black coating, servatusprime.

Meaning its a good thing or a bad thing? The coating was sorta tacky. I scraped it off with barkeeper’s friend. Hated to do it, cuz the patina on the pan is all gone. I figured the sticky stuff wasn’t normal.

Oh, sorry, I thought you meant you scraped off that patina.

The sticky stuff is probably oil. You could try swirling a little wine in there while the wok is hot as shit, maybe. If you swirl it too long though it might clean off the patina too.

I have never tried that with a wok, but it works for normal pans
Deglazing, which is what johnny’s talking about, can be done with any liquid. Just get the wok really hot and pour in a half cup of water. Swirl around for 20-30 seconds and dump out.

Also, you can toss Kosher salt over the inside and rub it with a towel (not while it’s hot). That’s what you do to clean cast iron pans.

thank you…I was really rolling the marble around trying to remember what it was called.
I originally tried deglazing but it would not budge. It would only come off with scraping with a spoon. When I did scrape it off it was a gelatinous sticky substance similar to rubber cement. I felt that my only option was the scrape the heck out of it just to get rid of it. So I used Barkeeper’s Friend and scraped it off. In the process the patina was lost. And I’ll have to start all over again building it up.

that has happened to me as well

gotta get the oil out right away after use.
I’ve seen something similar when I’ve used too much oil for storage. I usually use vegetable oil, and it does turn to gelatin after a few weeks. I’ve found that if I wipe it out with a dry paper towel after oiling, there’s enough residue left to provide protection from oxidation (it still looks shiny, but not drippy), yet it is ready to rock next time I go to cook with it.

My wife tempers new (or stripped by vigorous cleaning) iron by coating it with veg oil and shoving it into a 250 – 300 F oven for about an hour. Then letting it cool to R.T. of its own accord.