the wok saga continues

My oven, when turned up as hot as it will go (550 F), is still not hot enough to turn canola oil into seasoning, but is hot enough to char my wok's unremovable wooden handle completely black (and fill up the apartment with horrible eyewatering smoke). Wrapping the handle in tinfoil helped not one bit, which is unsurprising in retrospect.

Blowtorches. Definitely time for blowtorches.