Dr Hfuhruhurr
I've been seasoning my woks for over 30 years in an entirely different way. I coat the inside with oil, leaving just a little in the bottom, then heat them up until the oil just begins to smoke (in oven or on range top), then back off the heat until they just stop smoking. Then let them stay heated for about an hour. I make sure I keep the insides of the wok oiled. Let it cool. Rinse it out. Never use soap to clean it. Clean it with salt (kosher salt is a little more abrasive, but not required) and dry it when done. As for seasoning a non-stick wok, that's the most ridiculous idea I've ever heard of. Just put some oil in it when you start to heat it. What could oil possibly do in to a non-stick coating by being heated on it, or left on it when it's cold? Absolutely nothing! It's non-porous! That's why it's non-stick! It won't absorb food, which means it won't absorb oil. Treat a non-stick wok like any other non-stick pan, unless it makes you feel "authentic" somehow.
