I just bought a carbon steel wok. I follow seasoning instruction in this video
- wash the wok
- Burn until yellowish blue
- Add 2 spoons of veg oil , rub with paper towel and burn on very high heat for 10 mins, and repeat this 3 times
After finishing season, the wok looked polishing dark and i was happy.
But when I used it for the first time ,the black patina peel off during cooking. I had to throw away the food.
My questions are what did i do wrong during seasoning processes and what should I do to rectify it?