I have been using a wok since some years, it is nicely seasoned and I was quite happy with it and the results.
Recently, I have started cooking some Indian dishes, and because I like my wok, I just made them in the wok. However, it seems like the tomato is removing the seasoning - there are more and more blank spots appearing. Can that be?
Is it maybe the acid in them? Or is it something else specific to the Indian recipes (I use typically tumeric, ginger, garam masala, chili, and of course garlic and onions, but I used those before for non-Indian recipes without issues).
