Finally got my first wok, carbon steel of course, and I'm having some issues with getting it seasoned. I read some recommendations online and they were similar to the instructions that came with it. I used an outdoor burner and peanut oil for the process and repeated it several times throughout the day. When I was done it was beautifully black and what I thought was correct.....anyway, I sauteed some onions and stufff and the black layer began to come off - see pic. Did I get it too hot when I was seasoning it, making it get too black?????