I recently bought a carbon steel wok, and I've been trying to season it. I removed the protective coating (or at least, I hope I did) by getting it super hot on the hob, then scrubbing it with soap and steel wool. I dried it, then applied vegetable oil with some kitchen roll, buffed it in, and heated it all over until the smoking stopped --- I repeated this twice.
Now, I'm wondering if I've done it correctly --- the colour isn't uniform on the inside or outside, and there are definite streaks on the metal. My guess is that I've applied oil too liberally, and should maybe strip it and start again, but thought I'd check here.
Have I seasoned the pan correctly? If not, what have I done wrong?
Even if it's not seasoned perfectly, is it ok to use? Can I go ahead and start using it with the hope that future cooking will provide additional seasoning? Or should I strip it and start from scratch?
Thank you in advance.