>>21629794
Cook in it.

>>21629794
season it with heat bacon and onion
toss it around a few times

>>21629794
>What's the best way to season one of these motherfuckers?
A proper cooking process with a wok naturally seasons it before the "actual" cooking.
That said, before first time use, clean the wok well, then get a slab of animal fat (pork, beef, etc.), get the wok super super smoking hot, and scrub the cooking side of the wok with the fat slab while it's still hot, discard the fat slab, use high quality paper towel to wipe the excess liquid lard/tallow off the wok, and let it cool naturally on the (now off) stove.
Done.

>>21629802
Partially correct.
>>21629794
Pee in it.

>>21629794
what is the point it's a perfectly smooth mirror finish. The reason food is sticking is because your are putting cold food on a hot surface and it acts like a suction cup to glass.

You don't need to season it, but you do need to temper it. Improves thermal conductivity. Just run it on the burner and put the flame over every part of the pan until it changes color. Make it evenly colored and it's tempered.

>>21629794
Fry pancakes (flat ones, without baking powder, are better for this purpose). It's a longish process where you have to keep just the right temperature to brown them and not to burn them. Don't clean the pan afterwards, just wipe it with paper tower - pancakes don't leave any sticking residues. vala.

Deep fry bamboo rats in gutter oil for 12 hours that should do it.

>stainless steel
>seasoning

lol

>>21629939
>discard the fat slab
Why would you waste a perfectly edible fat slab?

>>21630824
>that
>stainless steel

Ecksdee retardo-kun xD

>>21629794
most foolproof method is to fry potato skins in some oil and a bunch of salt. dont need much oil, not enough for it to pool

>>21630524
cont, here is another method: spread a thin layer of oil over the pan's surface (I do it with canola oil because it's a polymerizing oil, idk if it works with other fats) and look at it at an angle towards some light to see that it's shiny. Then heat it over the stove on high heat until the surface stops being shiny and turns matte. You may have to move the pan around the hub a bit to heat the whole surface. A thin layer of oil will polymerize faster and without uneven spots. Don't heat it too long (definitely not "until it smokes" - kek), you don't want to burn the oil off, just turn it into plastic.
You will apply oil during cooking and as a preservation so the surface will be shiny again, but the polymerized layer below is already there.

>>21630024
>what is the point it's a perfectly smooth mirror finish
It's a smooth finish. It is more pleasant to work with.
>food sticking
Food doesn't stick to a seasoned pan. The reason food is sticking is because you fucked up.

>>21629794
Beer