I received a wok for Xmas, the kind that has to be seasoned. The instructions said to scrub with steel wool to remove the rust-proof coating, then oil both the inside and outside of the wok. Then, put in on low heat (on the burner) for 20 minutes.
When I did that, the bottom of the wok bubbled and burned a bit. I removed it right away and scrubbed off most of the burnt part as soon as it cooled, but there's still a black stain on inside bottom.
Did I kill my wok? Or is it salvageable? How should I season it so that it works?
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