I tried seasoning my Joyce Chen carbon steel wok I bought from amazon; It was the highest rated one they had on the site. So I followed the instructions. I washed it with soap and water real good. Turned my electric burner on high. Put the wok on the burner with peanut oil and proceeded to coat the entire wok on high heat painstakingly making sure the burner was on each part of the wok. I then used the paper towel on a pair of tongs to remove any black residue. There was no black residue. I let the wok cool. I rinsed the oil out without soap. Then did it all over again 3 more times. I then cooked with it. I rinsed out the wok without using a soap or any abrasive surface and set it out overnight. The next morning, it looked as though the wok had aged 30 years. It was super rusty all over the inside. I've tried scrubbing the rust out, but I would say 30% of it remains. Did I do something wrong, or have I just been bamboozled? I'm pretty sure this wok is ruined unless I use steel wool or sand paper, which I've read also ruins the wok. Also, how are we expected to store an oiled wok? Should I put it in the drawer with the rest of my pots and pans so that it can get those greasy too? Should I give the wok its own drawer? Should I store it in a plastic bag? This all a whole lot of work but which seems like almost no return on my investment.
Any help or guidance would be greatly appreciated,