Our personal philosophy is that there's no right or wrong way to season a wok or steel cookware. Given the nature of steel, it will react to whatever environment it's placed in. That's why it's important to store your cookware in a dry place, with a light coat of oil on its surface. Seasoning your wok can be as simple as placing it on your range and turning your burner on medium, coating your wok with a high grade cooking oil once it's hot to the touch, letting it cool and then wiping off any excess oil. Another simple method is to clean and oil your wok, then place it in the oven at 400 degress for 30 minutes. Let it cool and wipe off with a lint free cloth.