Wok patina; when to redo seasoning?
A new patina is vulnerable to scratches and even washing off into liquid boiling on it.  I've found that even a well-established patina is vulnerable to washing off this way.

If I were you, I'd would NOT bother to remove the remaining patina and start over.

Rather, I would re-season the wok on top of the existing patina at least once.  Actually, I'd probably re-season it about three times.  

But that's just me.

Perhaps others will have more authoritative suggestions.

Good luck


nello