Seasoning a Cast Iron Wok
Use peanut or corn oil. Heat the wok for a few minutes until its entire surface is hot. Use a brush or a piece of cloth, brush a thin layer of cooking oil over its surface. Tilt the wok from side to side, so that the entire surface of the wok gets the intense heat in order to burn the oil into it. After burning a few minutes all around, turn the heat off and let the pan cool completely to room temperature before beginning round two. When the wok has cooled, remove the excess oil in the wok with a paper towel. Turn the heat on high and let the wok heat for a few minutes until wafts of smoke can be seen lifting off its surface. Turn the pan from side to side and again and heat every inch of it to further burn in the first layer of oil. Then, brush in another coating and proceed as before to burn this second layer into the pan. After a few minutes, turn off heat and let pan cool.
Repeat the process 7 times, alternating heating with cooling, each time burning in the previous layer before adding another layer. Make sure to clean up excess oil that tends to collect in the centre of the wok before each reheating to prevent a thick, gel-like coating from forming there. After several coats of oil have been burned in, the wok will begin to turn dark, though the colouring may be uneven and splotchy. When the wok has developed of a tacky, oily surface that does not look dry when heated up, you may begin to use it for cooking.