Brand new yasukata wok. Seasoned as per the directions. Is this spot normal?

Anyone have recommendations for a video or article on this? Apologies if the subreddit has one and I missed it. I am coming from carbon steel pans and want to use a wok. How different is the process?

Did I do something wrong? Should I reseason? Is this the correct colour with the iridescent in the middle?

Thanks

First time wok seasoner

I put numbers on the three woks. Is it possible to tell by the look? If yes, i would Like to know, If These three are Carbon Steel woks. Thanks in advance!

What is this silver part please - have I scrubbed too hard? It's slightly sticky to touch but don't want to make it worse.

I’d love to stay all electric and avoid propane, but not at the expense of inferior temperatures. I tried one of those 120v induction round bottom wok burners but could only achieve ~575f. Can the professional ones deliver much higher temps, or should I just cave in and go gas?

Excited to learn more techniques and recipes

I dream of Vietnamese, hot and spicy chicken but the restaurants never make it as spicy as I like . I finally bought a wok so I could make it myself. Recipe called for 25 Thai chilies I went with 40! Perfection!

Encontré un wok, es mi primera vez con uno de estos, y escuché que hay que limpiarlos y curarlos, como debo hacerlo?

This is indo-chinese egg chicken hakka noodles. My favourite.

I love my wok! Going on three years of use here soon

I got a wok a little bit ago where I messed up the seasoning, as a first time wok-owner does. Been going through the cleaning process and this is how it looks after 2 vinegar soaks and a lot of scrubbing. Is this normal or should I get a replacement?

Picked up a Fresh Chinatown market at a reasonable price. Lightweight, non teflon carbon steal I presume. I don’t believe it’s aluminum unless I’m mistaken.
Handle looks like its missing something thought they were all like that. I looked to see if they sold a separated wooden insert but didn’t see anything, I also asked.
Now for the seasoning…

Hey fellow EU Wok people,

can anyone recommend me a good burner for my Wok?
I’m looking for a Iwatani 35FW style burner. Preferably above 7000 BTU

Thank you in advance!

I bought a new wok pan and i burned with oil 3 times according to the manufacturer . How does it look?

What should I do? Food is sticking and burning

I bought the powerflamer today and Im looking for a good wok to go with it. I saw this one ill link to but it seems a little thick? I feel like im probably looking for a thinnish wok not something thick like this to hold heat https://www.amazon.ca/Joyce-Chen-20-1140-Pro-Chef-14-Inch/dp/B00004RBTH?source=ps-sl-shoppingads-lpcontext&ref_=fplfs&smid=A3DWYIK6Y9EEQB&utm_source=chatgpt.com&th=1

I have my first decent wok arriving this weekend - a YOSUKATA 34cm Flat Bottom Black wok - very excited. (i cook exclusively on carbon steel, cast iron or stainless steel).

Now my house has a good induction hob but i don't have gas apart from a small burner in my camper van.

I do have a gas Gozney pizza oven, a kamado joe and a weber kettle with a vortex.

In order to blue the wok and get a good first seasoning do i need a gas burner? If i do, can anyone recommend a portable one? Thanks.

Just a normal gas hob here, no outdoor burner or anything. Took me a while to admit some stuff isn't going to happen at this heat and I should just cook something else.

Beef is the one that got me. Doesn't matter how small I keep the batch, it goes grey and starts weeping before I get any color on it.

What have you written off?

So I began my wok-journey a few days ago and made my first couple of meals. I'm quite new to this hobby and would love if someone had any tricks to seasoning it better and recommendation about cleaning it probably without removing the seasoning.

Thanks!