I was just thinking if i should just throw away my cast iron wok. I just bought it and want to love it, but i can't get the bottom of the wok to be black and shiny no matter how i seasoned it. The wok use to had some red rust around the bottom after i seasoned with the salt method, and now i been try to season it and build up the patina with the oil method, but the bottom is still gray and dry while the top layer is dark and shine. Need some help what to do next!!