Have been using Sasite 316;Stainless Steel honeycomb wok since MCO. Not sticky if you know how to use + superb for steaming food with fitting tray, especially fish ( dry with minimal water dripping). German tech but China copy but after few times fire treatment (i.e. cooking) from your gas stove, very safe to use! Above 36cm won't have long handle as too heavy. Use until death as the wok will last forever. Heavy though!

Carbon steel only good for restaurant use as their stove is bigger, fire more intense and they have running tap for cleaning immed after use. For home use, it is not practical since home gas stove fis small, fire is not as big and after each use, carbon steel need to clean with bamboo brush and kept dry, layer with little oil if needed.
The stainless steel wok I recommended could be use for almost anything, you name it i.e. deep fry, stir fry, steam, soup etc. After use, can use detergent to wash, metal to scrap and just wipe dry with cloth. My 2 sen.

1 pan/ wok never serve all.
Need multiple i.e. 32 Cast Iron ( high heat), 34 Stainless steel honeycomb (mid to high heat & come with steaming tray) & 28" Tefal Natura non- stick deep fry pan ( mid heat). Mainly cooking for 2-3 pax.

Cast iron Bro.

Search "sasite honeycomb wok" in Facebook and you could find probably hundreds of video on it?

Is non- stick cleaning i.e. if you clean it properly without dishwash! I use only bamboo brush then reheat wok with drops of oil. Not coating Bro!