I've had a wok for about five months now. It has been fun, and I've made some tasty meals, but seasoning it hasn't worked out quite the way I've been told (and I've read a lot of advice by now). In particular, getting that "lovely no stick patina" has been elusive, although it's gotten to the point where I can get the most stubborn stuck food off just by soaking it in water for a few minutes. Still, bits of seasoning were flaking off even with washing in plain water.
So I followed the video on the previous page for "giving a wok a facial" with salt and oil. That seems to have smoothed out the parts where crud was developing. However, in a few spots, it flaked off to the point where bare metal was visible, surrounded by the blackened area. The question is, is it okay just to continue mini seasonings with more oil, or would people advise scouring the whole bottom to remove the current seasoning and starting everything again at the same level? I've already done that twice (the most recent time was about two months ago), reseasoning it one of those times in the oven, but I always get back to the same point, it seems.