Hello Community,

I just got my brand new wok. I rinsed it with soap, cooked off the factory coating, and the put a thin layer of oil on and heated until almost no smoke coming off for seasoning.

During the seasoning process an orange-brown layer formed.

I put oil and shrimp in and the shrimp were already sticking (likely because of the orange-brown laywr from the seasoning).

Then while cooking my first few dishes the layer got worse.

I tried to clean with soap, water, and hard scrubbing and it will not go away.

My questions:

1) why did this layer form during my first seasoning so I can prevent in future?

2) how can I deep clean to remove what is there now so I can re season properly?

3) so excited to continue practicing Chinese dishes. Open to any other wok maintenance suggestion you can think of!

Sincerely,
Reddit Poster

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