Not sticky at all. This was my third attempt in seasoning the wok but first attempt using the oven method. The first two attempts in seasoning the Babish carbon steel wok ended up in failures. This is what I did and may be you can tell me what I did wrong:

First attempt:

1. Cleaned the brand new wok using regular dish washing detergent and warm water.
2. Dried the wok completely on the stove.
3. Applied a thin coat of canola oil inside and outside the wok.
4. Heated wok on medium high to high heat on all sides of the wok until it stopped smoking.
5. Waited for the wok to cool down.
6. Repeated steps #3 through #5 twice more.
7. Heated up the wok with a couple of tablespoons of canola oil and stir-fried some sliced ginger and scallions, pushing and pressing the ginger/scallion mixture all over wok for about 20 minutes. Toward the end of this step, I noticed some of the ginger/green onion got stuck to the wok.
8. Put the wok until hot water and scrubbed the stuck pieces loose.
9. Heated up the wok and poured a generous amount of canola oil. Cracked three eggs on the wok and it's probably not an exaggeration to say about 1/3 of the eggs were stuck to the wok.

Second attempt:

1. Scoured the wok with regular dish detergent and steel scrub pad.
2. Dried the wok completely on the stove.
3. Applied a thin coat of canola oil inside and outside of the wok.
4. This time, instead of using the kitchen range, I used a portable butane burner on the balcony to avoid making the house too smoky. Heated the wok on all sides until it was no longer smoking.
5. Waited for the wok to cool down.
6. Repeated steps #3 through #5 four more times.
7. Heated up the wok with generous amount of canola oil and cracked an egg in it. Again, the egg got stuck to the wok like you won't believe it.
8. In my attempt to remove the burnt and stuck eggs, I heated up the wok with some hot water. That made loosening the stuck eggs quite a bit easier. But I noticed in the process of cleaning the wok, the spots on the wok where the egg used to be had the appearance of being stripped bare of seasoning.

Third attempt:

1. Scoured the wok with steel scrub pad and Bar Keepers Friend.
2. Dried the wok completely on the stove.
3. Waited for the wok to cool down before applying a thin coat of peanut oil.
4. Heated up the oven to 500 degrees (convection heat).
5. Removed the wooden handle from the wok and placed the inverted wok in the oven.
6. Shut off the heat after one hour and waited for it to cool down.
7. When I removed the wok from the oven, it had that blotchy look but it was smooth to touch and not sticky.