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I've just bought a wok recently and seasoned it. The only thing i realized at the end is that it never became blue, it's just a dark brown color. Is there a possibility to season it wrong? I've added a few layers of coat with oil, however i have no clue if this can be a health issue on the long run or not. Thanks in advance.

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You are probably not using the right oil and/or heating it hot enough.

Might be over the top but I found this video informative:

https://www.youtube.com/watch?v=vsthDhOodDs

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    While this link may answer the question, it is better to include the essential parts of the answer here and provide the link for reference. Link-only answers can become invalid if the linked page changes. – Tetsujin Jul 26 at 10:38

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