I followed the instructions, but my food still stuck to the wok I bought a very expensive Stainless Steel Baccarat Wok only last week. I followed instructions as told by the shop assistant (to wipe with a small amount of oil before I started to cook), but when I started to cook my wok had gone all brown like burnt and all my food was destroyed. Where have I gone wrong? Is there any way to keep this problem from happening again?
Stainless steel woks burn and stick very easily and are expensive and can't really be seasoned however they last forever. They are only used for foods that would attack a normal carbon steel wok and give the food a metallic taste, e.g. acidic foods.

Carbon steel woks are used by Chinese chefs and after proper seasoning they are like non stick but able to handle extremely high temperatures that Teflon can't.