I bought a new 14" carbon steel wok yesterday. I seasoned it until the
whole of the inside developed a black patina. However after I made my
first dish I was concerned that some of the patina had come off in
patches mostly around the base. The recipe involves bringing a sauce
to the boil in the end. Is this the reason? I then reseasoned it
before putting away. Should I just reseason it to restore the patina?
I'm guessing I should use the stainless steel wok for things that
require boiling.