Iron wok pans are usually shipped with a protective coating. The pan must be thoroughly seasoned before use.
Here is how to season a hammered iron wok:
The process to remove its protective coating.
The factory coating needs to be burnt off over high heat to expose the bare metal surface before you consume food made in the wok.
Thoroughly scrub the pan inside and out using a kitchen sponge and dish soap. Rinse with hot water.
Open the windows and turn on the exhaust fan in the room.
Set the clean wok over medium heat and let it dry on a gas cooktop (or blowtorch/blowlamp).
Heat the wok over high heat until it gets discoloured like bluish-grey. It will probably smoke. Repeat this process until all surface has been done.
Let the pan cool down naturally. Wash it again with a kitchen sponge and dish soap. Rinse with hot water. Then, ready to season the wok.
To bake oil into the pores of the iron wok that prevents rust and provides a natural non-stick coating.
Heat the pre-seasoned wok over high heat. Add 1 wok ladle (hoak) of cooking oil in a circular motion to coat inside the wok with oil (It may be better to turn off the heat temporarily when you add the oil for safety sake).
Stir-fry some vegetable scraps or aromatic ones such as chopped ginger and scallions. The wok will gradually become shiny and look smoother. Discard the vegetable scraps. Then, ready to cook!
Each time before you cook, pre-heat the wok on low to medium heat and add 1 wok ladle (hoak) of cooking oil in a circular motion to coat inside the wok with oil, then drain the oil into an oil pot before adding the ingredients.
Hand wash in hot water with a sasara bamboo brush or a stiff brush and dry thoroughly (Do not use soap or harsh detergents).
Apply a small amount of vegetable oil over the interior surface after each cleaning. Store in a dry location.