This is a new carbon steel wok, seasoned on a gas stove with oil and had one stir fry made in it:
I've seen other posts where advice was given to let the scratches repair themselves over the many dishes to be made. While others said to scrub the whole patina off and redo the seasoning.
In the case here and referring to the condition in the pic; would you scrub/scrape off and redo seasoning? Or just let the fat from all the cooking do the work?
(Also, is it normal to get so dark from just the seasoning alone and one stir-fry? I thought it would take at least a few months to get to this)