Seasoning a wok

[Chairman_Kaga]

OK, so I'm tired of doing stir fry in a pan. I'm getting a good wok and know you usually have to season any pourous metal pots/pans.

Best to use vegetable oil or is there a better or preferred way?

Next, is a flat bottom wok going to be OK or is it best to get a fully rounded one with the stand?

[RuperT]

To the best of my knowledge, you just cook some oil (vegetable oil is fine, I think, but I do all my woking with peanut oil). Also, as you probably know, you're supposed to avoid detergents (we don't, particularly). That said, if the wok is constructed out of the newer materials, I think a lot of these practices are really moot.
If you have an electric stove, I'd definitely go with the flat bottom.

[Chairman_Kaga]

Well, I want a carbon steel one. I have a teflon one that's OK but it does not get hot enough IMHO for many situations. It's' anodized aluminum coated in teflon.

A decent gauged carbon steel wok should conduct heat will and get plenty hot. I'm thinking flat bottom too just b/c I know at some point I'd set the round one down and watch it tip boiling oil all over.

Guess my seasoning question should have included more info. I too use peanut oil for a lot of things. That's really what I need to know. Should I season the wok with the same oil I'm going to cook with or is there a reason to use (mommy always told me to use veggie oil) vegetable oil?

And yes, a wok should be cleaned the same way a good iron skillet is handled. No soap, just hot water and maybe a plastic scouring pad if you need to get things loose. Which, of course, means it's time to re-season the pan anyway. ;)