I have a 14 inch carbon steel wok, w/2 wood handles, a reversible wok rack/ring, aluminum lid (the wok rack is for under the wok, one way for electric stove and the other way for the gas stove). I have mine sitting in the kitchen taking up too much room as I don't use it anymore and I'm cleaning out cabinets to make space for things I do use. It has a little rust, nothing deep, and I would season it on the stove in the past so the wood handles look like oak or some wood, stained and then coated. Anyway, I'm going to sell it for $5 at a rummage sale, some day, or whatever works to get it out of my house. If a wok fairy would visit and steal it, I'd be pretty happy. I used to use it a lot when my kids were growing up and living here.
Seasoning a wok or a big cast iron skillet, if you are using them all the time, becomes better and better as time goes on. It takes little trouble to clean them out, apply some oil, and heat them. If you wok every day, it become second nature.
Now I mostly stir fry in my stainless steel, aluminum layered bottom, 12 inch skillet, as it is just for 2 or 3 people. I also have an electric stainless steel wok, and I love it, mostly though I use it for steaming with a steamer basket in it, or as you might use an electric skillet to brown meat, then add veggies and gravy or sauce of some type. Options options!
As I've gotten older, don't deny it, you are too...
I like using lighter appliances/pans and I'm cutting back on what I'm keeping and paying more attention to my most usable spaces in the kitchen. Big families become smaller families, small families become bigger families, ah life!