Did I ruin my new wok?
I was attempting to "season" my new wok as per the directions: brush on oil, then heat wok slowly until it turns "golden brown" then (presumably after it's cool) wash, dry, and repeat three times. On the first time, I wasn't sure how slowly "slowly" was, so I started on low, but the oil never got golden, went to medium, but it didn't get golden, and finally to med-hi, but when I looked, it was already beyond golden -- golden in places, brown/black in places.
Should I just keep going and do this again, or should I scrub the inside out with SOS pads until the dark color comes off (assuming it in fact WILL come off) and start over?
Any advice will be greatly appreciated.