I admit, I was very disappointed when I first picked up this wok. It's steel grey and barely resembles the gloriously black version my grandma cooks with. But my mom assured me that all the cast-iron woks look like this at first.
$10 cast-iron wok from Best Quality House Ware in Ang Mo Kio
Step 1: Rinse with water
Step 2: Stir-fry old vegetables and scallions with pork fat
Step 3: Discard the veggies and reserve the pork fat. Wipe the wok with paper towel.
Look at how dirty it was! So, I had to rinse and repeat steps 2 (using the reserved pork fat and more veggies) and 3. It took about three tries before the wok is ready.