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A new patina is vulnerable to scratches and even washing off into liquid boiling on it. I've found that even a well-established patina is vulnerable to washing off this way. If I were you, I'd would NOT bother to remove the remaining patina and start over. Rather, I would re-season the wok on top of the existing patina at least once. Actually, I'd ...


Better idea - don't use a wok at all. Unless you are blessed with a wok burner which crawls up the side of the wok and makes the whole thing (sides and all) hot. The key here is to get as much surface heat as possible to prevent steaming and get searing. Think about a wok and your stove - very small "HOT" area right on the bottom - the sides are cold in ...

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