What are common mistakes when making Wok seasoning and maintenance?

Question

Accepted Answer

Using soap regularly — it strips the seasoning. Not drying over flame after washing — rust develops in hours. Cooking acidic foods (tomato, vinegar) in a newly seasoned wok — acid strips the young patina. Using metal scouring pads on a seasoned surface. Storing without a light oil coating. Cooking on low heat only — high heat use builds the seasoning. Buying non-stick or stainless steel woks — neither can achieve wok hei.