u/DeepDiveIntoJupiter

I bought a Yosukata carbon steel wok a few weeks ago and have only cooked in it a handful of times. I noticed some orange/yellow spots that look like rust, plus some gray/whitish patchy areas on the cooking surface.

I know carbon steel can look uneven while seasoning develops, but I’m surprised to see what looks like corrosion so soon. I wash it after cooking, dry it, and then oiling it.

A few questions:

Is this normal flash rust on a new carbon steel wok, or does it look like a problem with the pan?

What’s the best way to remove the rust without damaging the wok?

How should I season and maintain it so the orange rust doesn’t keep appearing

Hi all,

I've been dealing with an ongoing disc brake squeal on my Colnago V4 with the Shimano 105 Di2 groupset and I'm running out of ideas. Posting with a photo so you can see the contamination on the caliper and frame.

Setup:
• Colnago V4 Shimano 105 Di2
• Upgraded from stock 105 rotors/pads to Ultegra RT-CL800 rotors + L04C metal pads (front and rear)
• Chain lube: Squirt wax lube (applied sparingly)

The problem:
After 1–2 descents, braking hard from around 40–50 km/h before a corner, the brakes start squealing and continue for the rest of the ride. I do hill reps daily so this happens constantly.

What I've already tried:
• Regular cleaning with Muc-Off Disc Brake Cleaner
• Proper bedding-in after every pad/rotor change
• Upgraded to Ultegra rotors and pads - improved slightly but not solved
• I brake correctly (sharp, not dragging)

What I notice:
As you can see in the photo, the caliper body and the frame area around it are picking up contamination after just a few rides. The pads and rotor also show contamination. I can't figure out the source, I don't over-lube the chain.

Has anyone dealt with recurring contamination like this on a carbon road bike? Any idea what's causing the contamination to keep coming back despite cleaning?

Thanks

Today arrived the yosukata carbon steel wok i ordered a few weeks ago. During the seasoning process, the bottom became like this. Did I ruin the wok?