My wok is one of those nice thin Chinese cast iron ones, and I had a little trouble with getting it to season well, because food would soak up any excess oil, and I don't use much to start with. Despite the wok coming from the factory with some gunk and requiring a proper seasoning in the oven, I still got spots where it was sticky like a little cast iron gecko. So I started using it exclusively for deep frying for a little while. I just forwent the stir fry for like four months, and instead ate a lot of fried food. It developed that nice nonstick quite well. Also, don't wash it with soap if you can avoid it.