Seasoning a brand new wok/pan involves heating the wok/pan with some oil in it, letting it cool, and repeating the procedure, say, three times. Heat the wok/pan over high heat, then add a couple tablespoons of oil and spread it around with a paper towel, being careful not to burn yourself. Stop when the oil begins to smoke, and let it cool. Add more oil if needed, and repeat a couple of times.
How does one season a brand new iron wok or a pan?