CAN YOU REALLY LOSS SOME OF YOUR PREVIOUS SEASONING IF YOU HEAT WOK TOO HOT? I THINK I MIGHT JUST DID IT. TRY TO SEASONED THE BOTTOM CENTER OF MY WOK (THE COOKING SURFACE, LONG STORY) AND I THINK BURNER WAS ON TOO HIGH SO I HAD LOSE SOME OF THE PREVIOUS SEASONING. NOW WOK HAVE SOME SPOTS. WHAT SHOULD I DO AND HOW TO SEASON THOSE SPOTS? THANK YOU!

No i don't any photo at the moment. Yes, I only used salt and i didn't know that you can't heat salt in cast iron. I'm talking about the cooking surface, the inside bottom surface.

I was just thinking if i should just throw away my cast iron wok. I just bought it and want to love it, but i can't get the bottom of the wok to be black and shiny no matter how i seasoned it. The wok use to had some red rust around the bottom after i seasoned with the salt method, and now i been try to season it and build up the patina with the oil method, but the bottom is still gray and dry while the top layer is dark and shine. Need some help what to do next!!