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Looks good. I did two coats of flax seed oil on my new wok last week. Only did two cause I was in a hurry to use it! Spider from CGS works perfectly with a 16" round bottom wok on a large egg.
Flaxseed oil is the same as linseed oil. It's also used as a paint base because it polymerizes well. Make sure you wipe all the excess off or you'll get runs that'll harden like epoxy. IMO, it's the best oil for seasoning - not because I'm a seasoned seasoner (I have used it and other oils though), but because it makes sense to my chemist-brain. Read some compelling articles about the durability of flaxseed seasoning that impressed me.I just heat my oven to 550F, leave it there. Clean off factory oil, dry, bake in oven. Coat with flaxseed, wipe clean, bake for 10 minutes (carbon steel heats up fast). Pull out, let cool. Repeat 2-6 times.If you're gonna do wok hei, you're gonna burn off some of your seasoning, or at least I did. No worries.