I mentioned elsewhere on eG that my faithful assistant in the kitchen, my wok had passed away. I bought a new one, of course. A 36cm uncoated, round-bottomed, handmade, cast iron chap, but recent personal attention has had to be paid to certain bureaucratic affairs with the Chinese government regarding my business have kept me busy recently. That has now been resolved and it's time to move on to dealing with new wok.
It needs deep cleaning to remove the machine oil it is coated in both inside and out then carefully seasoned before being put into service.
But it's more complex.
A 36cm wok is too large for my everyday needs. I live alone. Also, I can't use a round-bottomed wok on a stand alone induction cooker which I sometimes require, so I also bought a 34cm flat bottomed fellow for those needs. It too is cast iron and non-coated. It too needs the same attention.
So the next couple of days, I'm going to be having fun dealing with that.