Hey, I bought this carbon steel wok and I have some trouble seasoning
it. I put the wok on medium-high heat, and rub peanut oil on the
surface using a paper towel. At first it becomes nice and black but
after only a couple of minutes the surface starts to peel off like old
paint. Is it because it gets too hot? Aren't woks supposed to be
used at hight heat? or what am I doing wrong?