This is a quick video that shows how to season your brand spankin new Carbon Steel Wok.

This is not a video describing the science of tempering the steel until it reacts with heat to turn a different color or how heating up oil almost to the flash point creates the perfect seasoning when mixed with tempering steel.

Needs:
Scrubby Sponge
Dish Soap
Pliers
Phillips Screwdriver (If you plan on removing the wooden handle)
High Flame Source (For Example: Portable Gas Stove)

High Smoke Point Oil (For Example: Avocado Oil (refined), Almond Oil, Corn Oil, Canola Oil, Grapeseed Oil, Peanut Oil, Safflower Oil, Sesame Oil and Sunflower Oil)

Quick Directions

Thoroughly wash factory applied oil from wok.
(Optional: Remove Handle)
Heat up the Wok over a high flame until it gets hot enough to change color.
Let Wok cool to room temperature.
Heat up tempered Wok and coat both sides of Wok with a high smoke point oil.
Remove from heat once you see wisps of smoke coming from the heated oil.
Let cool to room tempt.
Repeat TWO more times.
Stir fry ¾ cup to ½ cup random aromatics to leech any bad tastes from the metal, throw away after use.
Let Wok cool to room temp.
When storing Wok for any amount of time, cover both sides in a thin layer of that same high smoke point oil to protect from rust.


A greater explanation can be found in a review by Lance S. Owens, created in Amazon reviews.
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Link to the exact pan in Amazon.
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