I seasoned my wok (which like yours, has one non-removable wooden handle) in the oven a number of years ago. It worked OK, and darkened but did not destroy the handle. But stovetop is better, anyway. I moved from oven season to stovetop seasoning for all my cast iron (and the wok) because it seems to work better, and it is quicker and easier anyway. Just put the thinnest layer of oil you can on the wok. I use grapeseed oil, but soybean oil or canola should be fine, too. By thin, I mean like a couple of drops of oil which you then smear around with a paper towel or cloth, and then attempt to remove with a fresh towel or cloth. Heat it up until it is smoking. Keep the heat on for 30 seconds or a minute. Then cover (to keep the smoke down), let it cool a bit, and repeat. It can be a smoky operation, so really the limit is how much smoke you can dissipate (or tolerate).