I got a new carbon steel wok and used it once on my induction hob (the wok is induction compatible). It said on the box it's preseasoned so I didn't season it again. However things I was cooking quickly stuck to the bottom and now it has a dark layer on the inside. See image here: https://imgur.com/a/5Ks9MWa I guess I was supposed to use more oil, but I was stirring it constantly. Is it ruined? Is there any way to fix this, and is there a technique I can learn si this doesn't happen again? Pretty new to any steel cookware :( submitted by /u/Admirable_Designer32