preheat the wok and 1 tsp cooking oil, then stir fry pungent veggies, e. g. onions, ginger, green onions, garlic, or especially chives, until the veggies are burned, and then toss them out. This should remove any potentially metallic taste. We used peanut oil and a huge handful of chopped chives and grated ginger. My range's high power burner made the wok especially hot and we successfully charred all the chives and ginger. The wok was getting character, maybe even wok hay; Christopher seemed more enthusiastic.
Chris took his wok back to Brooklyn and the first night home cooked some steak and broccoli and reported: "i'm becoming a wok junkie with my 'gold standard wok' --- it came out very well --- it is nice being able to heat a wok really hot before putting meat in without worrying about teflon" The next night he tried tofu, broccoli, carrots and water chestnuts and again reported "it was really good"; he also noted "i measured the wok to be like 450F during the tofu cooking i don't know if you're allowed to go that hot with teflon".
Although I offered to get Chris a large wok for dinner parties, he correctly pointed out that two smaller (13-14 inch) woks would work much more efficiently on his stove than one large one.
THE WOK RING
While we were getting ready to season the wok, Christopher took Barbara Tropp's The Art of Chinese Cooking, a book he had given me many years ago, off my bookshelf and began reading about seasoning. In the process he also discovered that the ideal position for a dual-diameter wok ring is wide side up. Makes perfect sense as it permits a greater spread of heat to the wok. Often the burner configuration requires the ring be placed narrow side up, but it works perfectly fine on my range the preferred way, yet all these years.... Should have read the intro and not gone directly to the recipes.
A wok brush/cleaning whisk is a plus, I had one for many years and got a new one this year. I've also used a brass skimmer for many years. I got these two accessories for Chris along with some black iron wok utensils. The latter were a huge mistake. Though cool, if primitive, looking, it's a case of metal on metal (what is flaking off?) and the metal on metal contact noise is terrible. Wood utensils and a silicon spatula are much preferable.