How to season a new wok(铁锅开锅)

How to season a new wok | How to season a carbon steel wok
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For seasoning a carbon steel wok, you’ll need:
Dishwashing liquid,
A kitchen scrub,
Paper towels,
A tong / A pair of chopsticks,
High smoke point cooking oil
Instructions:
Step 1.
Add in some dish washing liquid and warm water, scrub the wok thoroughly for both inside and outside.
Step 2.
Dry the wok on a stove on medium/high heat. Burn the wok thoroughly including the side until the color of the wok changes to black or blue.
Step 3.
When the wok cools down, wash it again with dish washing liquid and warm water to remove the industrial oil completely.
Step 4.
Dry the wok on medium/high heat. Fold a paper towel to a small cube, dip in some cooking oil with high smoke point. Use a tong or a pair of chopsticks to hold the paper towel. When the wok is dry, rub a thin layer of oil all over inside of the wok. Let it burn and smoke, allow the color of the wok changes to black/blue. When it stopped smoking, rub a second layer of oil, and repeat the process for 3-5 times to create a non-stick surface.
Step 5.
Turn the wok upside down on top of medium heat, rub a thin layer of oil on the outside of the wok. So it won’t get rusted in the future. Turn of the heat. Cool it down.
Then the wok is fully seasoned and ready to use ;)