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I'm new to seasoning woks, I started by cleaning it with water and then heating it on a high heat and then seasoning with oil.

It now looks like this? Is it savable, does it need reasoned?wok picture here

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    Was that a plain steel wok to start with, or did it already have some sort of non-stick coating?
    – brhans
    Commented Oct 25, 2023 at 20:07
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    I'm with brhans - that was a non-stick wok, now with the non-stick partly burned & scraped off. If you want to season it, first you're going to have to get rid of the rest of the non-stick, & start afresh, from raw steel. [Which actually makes it not a duplicate of the 2 linked, though I'm sure we do have a dupe of 'ruined my non-stick']
    – Tetsujin
    Commented Oct 26, 2023 at 6:49
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    That doesn't look like a non-stick wok to me; looks more like carbon steel with the patchy seasoning characteristic of trying to use more Western-style pan seasoning techniques on a wok
    – Blargant
    Commented Oct 26, 2023 at 22:14
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    @Blargant This looks to me like the grey coating coming off in chunks - i.sstatic.net/JMme0.png
    – Tetsujin
    Commented Oct 28, 2023 at 6:31
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    I'm seeing the opposite; the dark area is a layer of seasoning that's got a scratch or place where it didn't form fully; honestly, it reminds me of my own wok in the past
    – Blargant
    Commented Oct 29, 2023 at 23:24

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