I just got a 100,000 BTU burner for wok cooking. Today when I used it, I got a very thick layer of carbon on the wok (see picture below). Is that normal? Should I remove it? If so, how?
EDIT - FINAL RESULT:
Ok so I took a combination of the advice here.
I used an old metal baby spoon to scrap as much of the loose carbon off as I could. Then I turned the wok burner up to high high heat and burned the crap out of the carbon. A lot of it actually turned liquid and I poured it out. What didnt' turn into liquid, loosened considerably and I was able to, with a hacking/chopping motion of the metal spoon, get all the thick carbon coating off. I was surprised how resilient the seasoning on the wok was, very little of the actual seasoning scraped off. Here's the wok after the burning/hacking with the spoon I used:
Next I used some very coarse sea salt and with my hand I scraped and scraped until the inside was smooth again. Then I wiped some grape seed oil on the wok where the seasoning and come off, and burned it over high heat with the burner. Below is the final result.