I seem to recall you were unhappy with your wok due to sticking. But you did not go in to any detail about how you season it. There is a lot of instruction online on how to do this, but my experience over the years has been the advice is either incomplete or just plain wrong.
Here is what I do to season carbon steel and cast iron:
1.) Cook with it using a high temp oil (I usually use canola).
2.) After serving your meal, set the pan aside to cool (If I made dinner, I usually let it sit out overnight).
3.) Use a paper towel or two to wipe out the excess oil and any bits of fond. It it is really stuck on, warm the pan and use a brush or scrubbing sponge. Avoid using water if possible (if you must use water see footnote below).
4.) Use a dry rag (I usually use an old T-shirt) and buff off any oil and rub all over the pan (inside and out). It is imperative to remove as much oil as possible as you want a VERY thin layer. If you can see it or even feel it, it is too thick and will just get gummy (and sticky).
5.) Place the pan upside down in the oven and turn the heat to 400°F and leave for 2 hours. Then turn the oven off, leaving the pan in until cool to the touch. This accomplishes two things… it kills any bacteria that might have been present in the used oil, and it polymerizes the oil to form a non-stick coating.
FOOTNOTE: If you used water, dry the pan upside down in a 300°F oven. When dry and cool enough to handle, drizzle a small amount of oil in the inside of the pan, distribute with a paper towel, and then follow steps 4 and 5 above.
Again I can't stress enough that a thicker coat of oil does not make for faster seasoning. It in fact ruins it and you'll have to clean it all out and start from scratch. And if your wok's current seasoning is shiny, gummy, or has an uneven, vinyl like texture, you'll need to scrub it all out with hot soapy water before re-embarking on this seasoning ritual.
The steps above literally take 2 minutes (less time than washing/drying it), and should be done each time you cook with the pan. Plus, if you have a timed bake feature on your oven, you just set it for 2 hours at 400° and forget it.
After a half dozen meals, you will have a beautifully seasoned pan, and it will only get better after every use.