All of my woks are carbon steel but one non-stick which I use for steaming. I have stopped worrying about acquiring the perfect seasoning on them. The flat-bottom wok I use at present because I was deprived of my beautiful gas stove is seasoned rather nicely on the bottom from the high heat electric burner. The sides aren’t well-seasoned, but I spray the wok with Pam before every use, and it works fine, though I suspect that is a mortal sin to the purists. I make it a point to remove all the food residue with hot water and a brush and then dry thoroughly. A tiny bit of oil is wiped on for preparation for the next time. Little by little it is getting better. It doesn’t look pretty. I wish it did, but I would rather just cook in it any way I can make it work. I like stir-fried dishes! Don’t worry about the seasoning too much; just cook and let the pan season itself.
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