Well, my CS wok arrived. I just completed the seasoning, and made my first stir fry in it. Here is the process I used for seasoning:
I filled the wok up about 2/3 with water, and brought it to a boil.
I then scrubbed the heck out of it with warm soapy water and steel wool to remove the manufacturers coating.
I heated it up on the stove, rotating to heat all sides until it turned to a kind of brownish color.
Wiped the whole thing down [top and bottom] with peanut oil, then let it cool before wiping off the excess oil.
I repeated the heating and oiling 3 times.
Then I threw in about 1 Tbsp of peanut oil and and half of an onion, and stir fried it until the onion chunks were black, while rubbing the chunks all over the surface of the wok.
After that, I washed it out with water, and proceeded to make an actual meal.
I made a couple of rookie mistakes though. I am used to the heat retention of cast iron, so I managed to overload the wok when I started cooking. I also forgot to turn the burner back up to high before adding the bulk of the vegetables. I was able to increase the heat, and move the veggies up onto the side of the wok, which quickly heated the bottom portion... after that, it was smooth sailing. Never lost the sizzle. All in all, I am pretty happy with the purchase. I just need a little more practice with it. It is much easier to toss the food in the carbon steel wok. My CI wok probably weighs about 15 pounds... where this one comes in at about 3 pounds.
Here is a pic after seasoning, and first stir fry:
