I don't know about a carbon-steel wok, but this is what Alton Brown says about a cast iron skillet. Hope it helps...
Billabong56-guest: How would you properly season a pan?
AltonBrown: I'm going to guess that you mean seasoning a cast-iron pan. I use Crisco shortening. It is very highly refined, and I drop a small spoonful of it into said skillet. I stick it in a 350-degree oven until the shortening melts. I then extract said vessel, and implement a paper towel to smear the fat all over the pan, handle and everything. I then pick up the pan and return it to the 350-degree oven for an hour. Do not drop it at any point during this process! Turn the oven off, let the pan cool down, wipe off the excess oil, and put it away.
Taken from http://www.goodeatsfanpage.com/Refer...2000-07-17.htm near the bottom of the page.