All carbon steel woks will rust.

Yours carbon steel wok like the one in your photo doesn't rust because it is enamel paint coated. It would flake off eventually and rust.

Well seasoned carbon steel would resist rust as long as the sensoned layer is intact.

Carote >shogun>  ikea 365+

Surprisingly carote is really good based on personal experience

Anything ceramic coating. Greenpan is quite good. PTFE coating is "ok" but it comes off after a while.

Avoid the traditional "teflon" coating, unless you don't plan to cook at high temp (meaning anything that smokes).

Shogun

this! definitely!

La Gourmet Shogun is the best non stick I ever used

Shogun

Not enamel coated wok, it is treated DC01 carbon steel without coating.
Not sure what they did to the steel to achieve this, but I do know how well carbon steel get rusted from just leaving it to dry or heat dry, rust already formed on the surface,
but this one I tried scrubs/soap cleaning/metal utensils it is still stainless till today, but seasoning is still needed to have non-stick effect.

This wok came at the price of about RM150 converted when bought from Taobao, you can give them a try 

Get the high quality teflon pan, most brands have a range for that. Tefal's strongest range is the Unlimited series.

If you're going for non-stick, just go with teflon coating. Don't bother with anything else. Ceramic will lose its coating over time, and some brands lose the non-stick coating within a feew uses.

So far the best purchase i've made is a carbon steel round bottom wok (especially for asian food). Properly seasoned and regularly used, its very non-stick and takes abuse. You don't have to worry about it being too hot, and because its round bottom you don't have to worry about warping when its hot and you add water/cold food.

Here's a quick summary of the different materials

Teflon: super non-stick, but need to take care of temperature and no sharp utensils
Carbon Steel: Needs seasoning to maintain non-stick (acidic food can stripe the seasoning), super durable but doesn't have good heat retention (but very good heat distribution) and can be prone to warping for flat bottomed pans/woks. If warped, you can actually hammer it back into shape
Cast Iron: Needs seasoning to maintain non-stick (acidic food can stripe the seasoning), heavy and durable but can crack if dropped or sudden temperature change. Very good heat retention but very poor heat distribution.
Enameled Cast Iron:: Not non-stick, but easy to wash. Brings the benefits of cast iron with the trouble of non-stick. Enameled coating can chip off due to dropping, hard utensils or sudden temperature change. Generally not worth it IMO
Stainless steel: Non-stick if your technique (temperature control) is correct, super durable and good brands are quite resistance to warping. Decent heat retention and distribution. Can cook pretty much any food.
Ceramic Coated: Non-stick, but ceramic coating wears offs, and you still need to control temperature like a teflon pan to prolong the coating. Better to just use a teflon pan.
Don't. Its horrible and total waste of money

If you think of it logically. The point of having teflon is for the non stick property. If you go and interlace the non-stick surface with a metal honeycomb net; sure you protect the teflon surface, but you lose the non-stick property. Its a really stupid solution to a problem.

Kitchen equipment, always look at the basic science behind it, don't fall for marketing gimmicks.
Grill pans are another waste of money. Most grill pans don't even have sharp ridges, so you don't get the burn marks. There'a almost no reason to get a grill pan, for most food you want it to have contact with the hot surface for malliard reaction to occur. Grill pan will only give you undercooked surface with overcooked lines

For those interested in honeycomb cladding

Get the high quality teflon pan, most brands have a range for that. Tefal's strongest range is the Unlimited series.

If you're going for non-stick, just go with teflon coating. Don't bother with anything else. Ceramic will lose its coating over time, and some brands lose the non-stick coating within a feew uses.

So far the best purchase i've made is a carbon steel round bottom wok (especially for asian food). Properly seasoned and regularly used, its very non-stick and takes abuse. You don't have to worry about it being too hot, and because its round bottom you don't have to worry about warping when its hot and you add water/cold food.

Here's a quick summary of the different materials

Teflon: super non-stick, but need to take care of temperature and no sharp utensils
Carbon Steel: Needs seasoning to maintain non-stick (acidic food can stripe the seasoning), super durable but doesn't have good heat retention (but very good heat distribution) and can be prone to warping for flat bottomed pans/woks. If warped, you can actually hammer it back into shape
Cast Iron: Needs seasoning to maintain non-stick (acidic food can stripe the seasoning), heavy and durable but can crack if dropped or sudden temperature change. Very good heat retention but very poor heat distribution.
Enameled Cast Iron:: Not non-stick, but easy to wash. Brings the benefits of cast iron with the trouble of non-stick. Enameled coating can chip off due to dropping, hard utensils or sudden temperature change. Generally not worth it IMO
Stainless steel: Non-stick if your technique (temperature control) is correct, super durable and good brands are quite resistance to warping. Decent heat retention and distribution. Can cook pretty much any food.
Ceramic Coated: Non-stick, but ceramic coating wears offs, and you still need to control temperature like a teflon pan to prolong the coating. Better to just use a teflon pan.
Don't. Its horrible and total waste of money

If you think of it logically. The point of having teflon is for the non stick property. If you go and interlace the non-stick surface with a metal honeycomb net; sure you protect the teflon surface, but you lose the non-stick property. Its a really stupid solution to a problem.

Kitchen equipment, always look at the basic science behind it, don't fall for marketing gimmicks.
Grill pans are another waste of money. Most grill pans don't even have sharp ridges, so you don't get the burn marks. There'a almost no reason to get a grill pan, for most food you want it to have contact with the hot surface for malliard reaction to occur. Grill pan will only give you undercooked surface with overcooked lines