Here's a picture of my wok and the scratches on the patina I seem to be making when I clean it with my metal spatula and my bamboo brush. I've only used it about 4 times, but the food seems to stick to it a little more each time and this time, it was pretty tough to get the sauce off of the wok.
Why is this this happening?
- Is there something wrong with the way I seasoned my work? I've been using vegetable oil over medium heat for 10 minutes and then repeating that 2-4 times after cleaning. Tonight I tried crisco for the first time.
- Am I only supposed to use metal and bamboo brushes on it after I've used it for a few months?
- Are these scrapes normal and unrelated to why my sauces are sticking to the bottom?
For reference, here's the only 2 recipes I've used on my wok. Perhaps they're too vinegary to be used this soon?