Flash Rust Under Wok Seasoning This was my first attempt seasoning a piece of cookware. I used the following approach:

I scrubbed the wok down on both sides with a scouring pad and dish
soap.

I then heated the wok up and moved the wok around the flame until it
was blue all over.

I then took the wok off the heat, cooled it down with a bit of water,
and gave it another scrubbing with the scouring pad and dish soap.

I then wiped the wok off with a kitchen towel. I left it for maybe a
couple of minutes, and when I came back I noticed rust already
developing on the wok. I believe this was flash rust.

I then heated the wok up on the flame to dry it. I took the wok off
the flame and let it cool.

I then put some oil in the wok and heated it on the flame until it
was smoking to season it.


After all that, I think I have some flash rust under the seasoning. Please see the red circle in the picture. Is this rust, and does this mean I need to strip it and re-season it? If so, how could I avoid the having this happen again?
It's hard to tell with those lighting conditions, but no it does not look like rust.
It looks like either another layer of (partial) seasoning or the bare steel that has been partially heat tempered: https://upload.wikimedia.org/wikipedia/commons/8/89/Tempering_standards_used_in_blacksmithing.JPG
Rust is a dark burgundy color and red rust in particular will wipe off with a paper towel.
If this happens to be red rust, you can just clean it off with soap and a sponge and season over it.