TO SEASON A NEW WOK:
The most important thing you can do for your wok is to season it properly before using it. As you use your wok, it will gradually become a darker in color, this makes a smooth, non-stick cooking surface. To season your wok first, scrub the wok in hot soapy water to remove the oil preservative which the wok is coated with after it is made. Dry the wok over heat. Next, you need to “burn” the wok. To do this, ﬁrst place the wok over high heat until it is super hot. Put about 2 or 3 tablespoons of oil into the wok, with two to three roughly chopped green onions. Wipe the oil and onion all over the wok with a wadded up paper towel, making sure not to touch the hot wok. Allow the wok to sit on low heat for approximately 15 minutes, rotating the wok so all surfaces of the wok spend time in the direct heat. You will see the work turn darker in color. Make sure to do this in a very well ventilated area, preferably on a day that you can open up the windows. This will create smoke and a chemical smell.
FOR CARE OF YOUR WOK AFTER COOKING:
After cooking, run the wok under hot running water using a wooden spoon to loosen food particles, and pat the inside dry. Then add a tablespoon of oil to the bottom of the pan and 2 tablespoons of a coarse salt. Using a paper towel scrub any remaining food from the work. Rinse clean and dry immediately by heating on the stove. Never, ever use soap and scouring pads on your wok. It will remove the seasoning layer and your food will stick to your wok.