You want a metal wok spatula, and some good heat protection (oven mitts or heavy pot holders) because when you are seasoning a wok using the salt method, the wok will be very hot and the salt will be very hot. This is by far the best wok seasoning method we know for how to season a wok which is new or for re-seasoning an old wok.
The instructions here are for seasoning new steel or iron woks or re-seasoning steel or iron woks that have rusted or been disused for a long time. You can also clean and re-season a wok at any time, if it needs it. If you have a non-stick or electric wok, then DO NOT use these methods!