We have a Lodge cast iron wok [0].

That said, I don't know that I'd recommend it to anyone as we rarely use it.

I read somewhere that unless you have a commercial-grade gas range, you are unlikely to hit the temperatures needed to really properly cook with a thinner metal wok. Cast iron is supposed to be a bit of a compromise because it can hold the heat better, but you can't toss it around the way you would with a normal wok.

As to carbon steel, I'd say go for it. I think you'll find it a lot less fussy than you have been told.

Also, I'd say stir fry definitely qualifies under the "something specific" where you would want to use the high heat settings on the stove.

[0] https://www.lodgecastiron.com/product/cast-iron-wok?sku=P14W...