Thank you for reaching out and for giving the method such a careful try. It’s hard to pinpoint the exact cause without seeing the wok in person, but splotchy seasoning usually happens when the surface isn’t reacting evenly to the oil and heat.
You might try using a very thin film of oil and heating it gently for a longer time, repeating a few cycles. Even so, it’s normal for the first layers to look uneven. With regular cooking, the seasoning usually evens out over time. I’m sorry I can’t offer a more precise fix, but I hope this helps a little.

Hi Rebecca! My woks are from a UK retailer and Amazon (I can not share commercial external links here). Since carbon steel woks are made of basic material and there is no high-tech involved, I don’t think you need to worry too much about the brand. The most important thing is to season, use and maintain them properly.

As long as the wok is very hot when you add the oil, you can start frying the food right away!

“The home cooks’ way: Heat the wok empty until you see smoke arise. Add oil then start cooking.”

Should I wait for the oil to be hot to add food? Or just add the food right away in the oil?

Thank you.

You’re welcome Lisa. So happy to know you find my guide helpful!