Wash the new wok with hot water and a little dish soap; rinse and dry completely
Heat the empty wok over high heat until it smokes heavily
Add a thin layer of high-smoke-point oil (grapeseed, canola, peanut, or flax) and swirl to coat the entire interior
Keep heating until the oil polymerizes and the surface darkens; wipe excess oil with a cloth or paper towel
Repeat: heat until smoking, add a thin oil coat, heat briefly, then wipe off excess
Continue until the interior develops a dark, slightly glossy, non-sticky patina
Let the wok cool completely
After seasoning, cook with oil the first few times to maintain the patina
For everyday cleaning, rinse with hot water and a non-scratch sponge; avoid soaking
Dry immediately over low heat and add a very thin oil film before storing
If rust appears or food starts sticking, re-season the affected area with a few cycles of heat + thin oil coating