I was at this shop in Karamunsing (ground floor) when this lady who owns one of those Beaufort-style restaurants (the one near Tshung Tsin School) walked in. She was very helpful and told me the carbon steel ones are light and good, provided you season them well. If you don't, the wok will rust easily and the food you cook it in will smell of the industrial oil (or whatever it is) they have coated the wok with. She said never season it like what they tell you in the magazines; your food would smell of the industrial oil. Woks, according to this lady from Hong Kong, should be seasoned The Cantonese Way:
Love my new wok: big with deep sloping sides and only costs RM27 (US$8).1. Use paper towels to wipe away the protective oil.
2. Wash and scrub the wok with steel wool, inside and out. Wipe it dry.
3. Put it on the stove, heat it till it begins to smoke and pour in, say, 1 cup of veg oil.
4. Add white tofu (I used 8 pieces since my wok is big) and garlic chives and fry for about 20 to 30 minutes.
5. Throw away the tofu and chives, wash the wok without soap and wipe it dry. Smear some oil all over. It's seasoned and ready to be used.
Verdict: I still detected industrial oil in the first dish I cooked with the new wok although nobody else in the family did. Typical. Of them. After 2 more times, the wok worked fine. It is good to deep-fry the first couple of times so the oil will really seal the surface of the wok. The more you use the wok, the deeper the color will go, until it develops a shiny black patina and a permanent non-stick surface develops. I have yet to buy a bunch of bamboo skewers to wash the wok with. Apparently you should use the bamboo/lidi brush (they do that in the restaurants) and never use washing detergent which will cut too deeply into the surface of the wok and take away all the oil, making the wok vulnerable to rust. Unless it is super dirty, just wash with water and a brush.