This flat bottomed carbon steel wok is the perfect entry point for wok cooking. The flat bottom makes it suitable for use in western style kitchens, and carbon steel is great at evenly transferring heat around the wok.
To season this wok, begin by a quick wash in soapy water to remove all industrial residue. Dry with a towel and wrap the wooden handles in a thick layer of heavy duty aluminium foil to keep them from scorching. Coat the cooking surface with a thin layer of oil, and then heat it past the smoking point (windows open and ventilation hood on!) Heating the oil beyond this point results in polymerisation, which looks like a black layer on the once shiny carbon steel. Eventually, the polymerisation will take on a blue tint across the surface of the wok - at this point, let it cool slightly before adding HOT water (cool water may cool it down too fast, resulting in warping) and gently scrub the wok with mild detergent. Allow to dry over a medium heat - once completely dry, add a teaspoon of oil back to the wok, and tilt the wok so the oil covers the full surface. Turn the heat off, and begin rubbing this oil into the wok with a folded paper towel (you may need to use a utensil to begin this - it'll be very hot). Heat again to smoking point, and allow to cool before putting away.
This last step begins to create the patina, or the non-stick surface that woks are known for. If you repeat this last step every time you cook, your wok should last you a lifetime.