ok.. scrub it down with soapy water, use on of those slightly abrasive scrubbers, then rinse thoroughly, dry with paper towel..
Then GO OUTSIDE...
start heating it until it changes color , depending on the type of steel, it may turn -green/orange/purple/bluish-
Then let it cool a bit, not cold, just cooler, because you don't want to start a grease fire..
KEY, don't start a grease fire..
Now, turn the fire back on medium heat.. Add Lard, Ginger, Onions (chunky not thin)..
Swirl the oil around the entire surface, keep swirling until the onion and ginger turn BLACK..
DO NOT use soap to clean the wok, after you use it, just rinse and lightly scrub with water..
The residual oil will become the --patina-- in time..
NOW.... Tp4 am Sifo.. buh.... the more I think about it, the more this -ancient way of cooking- seems carcinogenic..
Eitherway, The cancer is age 55+ sort of thing.. so.. not a huge issue in the mean time.