Wok seasoning question

Hi,

I'm seasoning my wok on electric stove right now with vegetable oil. While I've seen blackening for the first 3 minutes, I also see that if I leave it on the stove for too long, the black stuff actually disappears and shows bare metal! Does polymerization actually disappear with too much heat? I've been seasoning like this and only the rim around the bottom of my wok is black.

submitted by /u/rohast
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