wok seasoning question
I recently tried out my new wok for the first time. I got it from The Wok Shop, and seasoned it using one of their recommended methods; which involved repeatedly coating the inside with oil and baking it for 20 minutes at 450F. This seemed to work well, as the wok ended up with the brown coating that was described in the seasoning instructions. When I used it the first time, it worked great, although there was perhaps a bit more sticking than I would hope for in the long term. After I was done though, I noticed that the stainless steel spatula I used removed the seasoning in a few places. Is this to be expected? If so, will that stop happening as the seasoning builds up with use?
Thanks in advance for your insightful answers!