How to season a carbon steel wok

Scrub off the factory coating, then heat the wok, wipe on a very thin layer of high smoke point oil and heat it until it smokes. Repeat a few times.

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Season it on the stove

Wash the new wok in warm, soapy water to remove the protective coating it ships with, then dry it completely.
Open a window or turn on the range hood: seasoning makes smoke.
Heat the empty wok over the burner.
Wipe a thin layer of oil with a high smoke point, such as canola, grapeseed or peanut oil, over the whole inside with a folded paper towel held in tongs.
Keep heating until the oil smokes, turning the wok so the sides heat as well. Let it cool a little, then oil and heat it again. After a few rounds the inside turns dark and semi-glossy, and the wok is ready.

What to avoid

Too much oil: it leaves a sticky surface instead of a slick one.
Overheating the empty wok, which de Buyer says can damage the wok and its seasoning.
Harsh detergents and scrubbers once it is seasoned.
Touching the metal: the whole wok gets hot, so use oven mitts.

In the oven instead

A flat-bottomed carbon steel wok can be seasoned like a skillet: a thin coat of oil, then upside down in a 450°F oven for an hour, which is Made In's method for its carbon steel. Made In says the stove method works best on gas, so on an electric or induction cooktop the oven is the better choice. Check first that your wok and its handles are rated for 450°F for a full hour. Not every wok is: de Buyer allows its Mineral B woks in the oven only briefly, at most 400°F for under 10 minutes, so season those on the stove as above. Wooden handles cannot go in at all.

After every stir-fry

Clean the wok with warm water and a soft sponge, dry it over the burner and wipe on a thin film of oil before putting it away somewhere dry. When the surface looks patchy or food starts to stick, refresh it with another thin layer of oil and heat. If rust appears, the carbon steel rust steps get it off.

Nonstick and stainless woks

A wok with a nonstick coating or a stainless steel inside is never seasoned. Wash it the way its material needs: gently by hand for a coating, and like any stainless pan for steel.