Tucker wrote:
>
> Thanks to all who replied. To the first respondent: there are instructions
> for seasoning, yes, but there was separate set of instructions for what i
> described. I never even got past that step to *get* to seasoning! I will
> give the steel wool a shot. I had really wanted to use the damned wok
> tonight, but I'll aim for tomorrow now. Thanks again!

You should have used it last night. A wok doesn't have to be babied for
seasoning. Just clean it out to start with, then add oil and start cooking.
After use, soak it a bit, then scour it out with a plastic scouring pad. Rinse
and dry immediately, coat with oil, then wipe out all excess oil with paper
towels.

It will never "season" like cast iron but it will acquire a semi-seasoning
after several uses.