So I've just bought a new carbon steel wok under the brand Tasty and decided to season it through dry heating.
When I began, the wok was originally grey and turned a dark brown as the protective coating began to disappear as smoke. But, over time, the pan started forming small black-like rusting protrusions on the surface.
At first, I thought I was done but when I cleaned the wok and scrubbed the rust-like material off, it was blue. So, the next day I heated my pan up again to try and achieve a full blue coating of the wok but nothing really happened for at least an hour.
I don't know what to do. I had the induction stovetop at high heat the whole time so is it the pan itself or the method of seasoning?