Q: After years of trying to make stir fries in inadequate pans, I finally bought myself an awesome carbon steel wok. I read the directions for seasoning and thought I understood. But after heating the oil in it for 10 minutes, this is what the bottom looked like! I tried starting over and scrubbing to get rid of the sticky spot, but nothing worked. I'm afraid that if I continue to season it and use it, food will stick to that spot. Any advice?
Sent by Sarah
Editor: Readers, any advice for Sarah?
Related: How to Season a Wok
(Image: via Sarah)