Wok this way

While at the Japanese Dollar Store, I bought a wok, one of the very few things there that wasn't $1.50. Because I'm my father's daughter, I always read the label, which said:

CHECK A MANUAL BEFORE USING [must have been written by a technical writer]

• Please be careful not to be burned when removing the anticorrosive oil. Please burn it before use in order to vaporize the protection coat. Please use it just when finishing reading the notice afterwards. There will come out smoke and bad smell when heat the article, please turn on the exhaust fan and keep enough ventilation.

Maintenance after use

• After use, please wash the article by water first and use a brush to make it clean then. [LOLwok?]
• If use detergent, as it will make the article easy to become rusted, in order to avoid its happening, please wash the article by water after using detergent, fire the wok on the burner enabling make moisture wet gone over and apply eatable oil to its surface.

CAUTION

• The blemish on the surface is artificial without any influence. [That's what they all say.] Do not extremely cook without anything in the wok so as to avoid fire. Do not let the vegetables or food lying in the wok too long. Do not use knife to clear the dirties from the bottom of the wok. Do no let the water over to the handle rivet.

I'm a little nervous about it now - I usually try to avoid making smoke and bad smell come out when I cook.