Dear Forum Readers and Users,
first of all, please accept my apologies for possible lingustic errors - I am not a native English speaker.
I wanted to check with you if I seasoned well my first (carbon steel) wok. I seasoned it already three times, but after several attempts of stir&fry, I have always burned it (i.e. seasoning got burned), so I had to scratch its surface, and season it again.
On the attached photos you can see freshly seasoned wok - I used a sunflower oil, and did everything in accordance with the instructions from the producer.
But it does not look good to me - as you can see, there is a thin, brownish layer of something.
Thanks in advance for any advice - because right now, I am thinking about throwing this... thing away :/