The short answer: scrub the factory oil off with hot soapy water, dry it over the burner, then heat the empty wok until the steel turns a blue-grey colour. Add a very thin film of high smoke point oil, wipe most of it away, and heat until it smokes and stops. Repeat two or three times, working up the sides. That builds the polymerised layer that makes carbon steel slick. Do it on the hob rather than in the oven, and the reason is not tradition: most woks have a wooden handle, and 450°F for an hour is not something a wooden handle survives. The single most common mistake is too much oil, which leaves a sticky surface rather than a hard one.
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