Whats up with my 14" Asian Fusion Wok?!

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First off, you did do the right thing overall. Everyone had mostly good answers to share. However, I would take the following steps in this order to ensure that your carbon steel wok will last a longtime.

1. Whenever you use your wok, you wash it with lots of hot water only. If you need to scrub, then you just heat a little water in it BEFORE you scrub. Use a steel wool or a bamboo scrub (looks like a small whisk broom of bamboo strips...can be found in Asian markets.)I use lined rubber gloves so I can use the hottest water possible without getting burned.

2. Very important. When you are done washing it, dry it off with a dish cloth and then place it back on the burner. Now you will dry it on high heat until it it every drop of moisture has evaporated. Just heat it until it gets really hot and then turn it off setting it aside to cool.

3. When it is barely warm enough to handle, take a bit of peanut oil and place it on a papertowel or a clean dish cloth. Proceed to rub the inside of the wok with the oil making sure to coat it well. Wipe off the excess oil with another papertowel. At this point I usually place either a large sheet of papertowel or a spare dish towel over it when I store it to keep the dust off it or place the lid back on it (making sure the lid is thoroughly dry as well). Either way, you are done "seasoning" it properly.

4. The more wonderful dishes you cook in the wok, the darker it will become. The next time you go to a Chinese restaurant, take a look at how beautifully black and seasoned their woks are from constant use. And the more you cook & season it (following the same steps above), it will become more a "nonstick" cooking instrument. You won't need to use much oil thereafter. Don't wash it with detergent as it removes your "seasoning" and you'll have to do it all over again. Not a big deal but time consuming.

5. Woks are really great cooking vessels. Another way of getting maximum usage out of it is to learn all the different ways it can be used: As a braiser (cooking tough cuts of meat in liquid), to boil things like noodles, as a deep fryer, as a smoker (do an online search for the technique-fairly easy-Ex: recipe for Tea Smoked Duck) and as a steamer. You can buy a bamboo steamer that sets directly on the wok or buy a steel ring for the bottom to set you food on as it steams. If you like fish, Chinese style steamed fish is incredible. Do an online search for various recipes. I think you'll enjoy all the flavors.

I'm a personal chef. I happen to be of Chinese heritage. It is a must to know how to season and maintain your wok.

The best wok's are carbon steel. It appears yours is too.

Dry it well after using it and lightly oil it and wipe it so that only a thin film is left on the wok. I just use a little vegetable oil on a paper towel to wipe it on. I then use a dry paper towel to wipe the oil off (a little will remain on and will prevent rusting)

You SHOULD wash your walk. Just don't use soap or scouring pads. A bamboo wok brush is best but even a dish rag is fine.

Guessing you washed it - never wash a carbon steel wok. Clean it with a paper towel and reapply a light coating of oil. They make wok brushes to clean a wok w/o water. get one.

Either it wasn't seasoned properly or you cleaned it wrong.
A properly seasoned wok just needs to be wiped out to clean

Hit the rust with steel wool and re season it.

You just forgot to coat with peanut oil when you stored it. Just use a coconut wisk with some mild detergent and reseason it.

You bought a cheap wok - Made in China!