Originally Posted by veganbikes

To properly season a proper carbon steel wok you heat it enough to change the color of it so you are changing the molecular structure to make it more non-stick. People think it is oil no it is actually waiting till the wok turns colors which is great for cooking but bad for a weld. The oil polymerization is a part of it but "seasoning a wok" is actually more metallurgy and was really fun to do but sadly did accidentally burn the wood handle a tiny bit but hasn't effected the wok.