best way to season a wok?

i have a carbon steel wok with wooden handles that has rusted and that i need to re-season. i know the general guidelines of how to season pans, but i'm wondering if i can season this wok in the oven. i'm mostly concerned whether or not the wooden handles can withstand the heat. i can of course just season it on the stove, but it's so much easier to just oil it up, stick it in the oven, and forget about it for half an hour. also, i have an electric stove, so it's hard to distribute heat anywhere on the wok except for the bottom of it.

any suggestions?

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