I have a plain steel wok, and I have to season after each use. I just use Crisco for that.
I used to have a bamboo steamer, with three levels. You place some water in the wok, cover, and bring it to a boil. While that is heating, arrange the food to be steamed in the steamer trays. Cover. When the water boils, remove the lid, and gently place the steamer basket into the pan. You don't want to much water in the pan, as the bottom level will flood, but you have to watch the water level, so the pan doesn't burn dry.
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