I followed the instructions, but my food still stuck to the wok
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.