I have a very well seasoned carbon steel wok and I steamed some food in it yesterday with water and a steamer basket and then left the wok on the stove overnight. Today, I could see around 10 tiny (diameter of a human hair maybe) orange dots on the pan where there was still water remaining. After washing the wok with mild soap and a soft sponge, I saw tiny silver looking spots remained right underneath where the orange dots had been before. Surrounding the silver spots is the normal black/dark gray color that I think is the normal color of a well seasoned wok.

If seasoning makes a waterproof surface, shouldn't the seasoning protect the wok from water and rust formation? Did I just have a poorly seasoned wok (5-10 year old used flat bottom wok that I then seasoned even more when I bought it. I did the bluing step over a high power outdoor wok burner kenji recommended, then seasoned with very very light coats of oil that I wiped off as much as possible with a dry kitchen towel after applying the oil, and I applied probably over 15 coats when I initially seasoned it, and then cooked with the wok for the past 2 months)?

Edit: found this video and here is a timestamped link: https://youtu.be/R098euRdgrc?t=154

The pan on the left looks more like my wok, you'll see there are little tiny dots of rusting but no where near the pan on the right in this video - this might be more evidence that you need a super perfect seasoning to be rust proof and that be really hard / rare / not easily maintained? But I'm definitely not sure