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A properly seasoned steel or cast-iron wok will last a long time and result in fantastic stir-fry. The Wok Shop has great prices, but if you're not in SF, you can find one in almost any Asian market. I picked up a 16" hand-hammered steel wok for about $15 on Spadina when I lived in Toronto, and it's a fantastic piece.

I tend to prefer to season woks in the oven, though the process is similar to your method. Just rub down the interior of the wok with oil, turn upside over a sheet pan (make sure it has a rim!), and put in a hot oven for about half an hour. After a couple of passes, the wok looks like it's a hundred years old, and nothing sticks to the surface.

is it ever necessary to reseason a wok on any sort of schedule?

i always wonder how many woks people are going through when they have enough experience to have a preferred method of seasoning!

Great tip thank you!

@ anavolena:

I've had to reseason my wok a couple of times, but more because of user error (such as my inexperienced-cook partner using a metal utensil or washing it with soap). But I've always found that the seasoning just gets better and better with age once you've gotten that first coat on it. Like Kathryn said, just cooking with it and then drying it over high heat will continue the seasoning process.

I have a preference because that's the method I learned growing up, though I think Kathryn's method is more traditional.

This is so useful!! Thanks for the simple instructions and tips. Seems like common sense, but somehow I've been getting it wrong. Thanks!