So I bought a new 13" hand hammered wok from E-woks. I just got it, and am excited to season it. However, I've been scrubbing till my hands are numb with a metal mesh scrubber (copper), and I still can't seem to get the inside clean. Water runs clear after rinsing, but if I wipe the inside of the wok with a towel, I get a gray residue. And there are still splotches of darker gray in the wok. Do I need to get all of this out? Am I scrubbing off the protective gunk, or am I just scrubbing off deposits of carbon steel?
Just to be clear -- I haven't seasoned it yet. I'm just trying to clean it to prepare it for seasoning.
Thanks for your help!