I just season my wok on the stovetop too. I have a wooden handle on mine, but I just can’t be bothered to tend over the oven for any of the seasoning. I just do it slowly over time. Since I dry my wok after use with heat anyway, I wipe down set the wok on the smallest burner on the back of the stove on the lowest flame setting and go watch tv for 10-15 mins. When it’s dried, do the think layer of oil thing (I just used a paper towel) and then repeat - back on the smallest burner on the lowest setting and forget about it for about 15-20 minutes. If you want a good seasoning stat, you can do this repeatedly that day/night, but I just let it build up each time I use it when I feel it needs more seasoning.
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Thanks! A lot of you here have been wonderfully helpful!
I do a similar thing but a bit simpler. After I cleaned out my wok last time (the blowtorch thing I mentioned above) I never bothered trying to “officially” re-season it. I just threw a layer of oil on it and put it away. And that’s what I do every time now: Pull it out of the cabinet, heat it up, add a tiny bit of new oil and wipe that out (to get rid of the old oil layer and any dust, especially if it’s been a while since I’ve last used it). Then add fresh oil, cook, clean (with dish soap and even scrubbing if necessary), and then back on the stove: high heat until it’s totally dry, usually 2-3 minutes. Then immediately add some oil and spread it around with a paper towel, and that’s it until next time. Three years of that (used on average once every 2-3 weeks):
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Whelp…did you do it? Enquiring minds want to know…
Sorry, I’ve not had a chance ywr. Yinz will be the first to hear about it, tho, pinkie promise 
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Cool beans. Using our well seasoned wok tonight to stir fry some bok choy from our garden. Since it’s a cooking forum, making black cod nitsuke style, along with rice and the bok chop. My wife is Japanese…we cook a lot of Japanese.
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