After a couple months of cooking with a wok my uncle gave me because he didn't use it, I was very pleased to see it seemed to be developing a nice patina.
I cook with it, soak for a few minutes if necessary after eating, then wash with my normal sponge after I rinse the soap out of the sponge. Then I rub a tsp or two of peanut oil into it and heat until smoking before putting it away.
My understanding is that most traditional Chinese cooking uses metal wok spatulas. But when I bought one and used it this happened.
Am I doing something wrong with my seasoning? Or should I be using a wooden wok spatula?