Regarding the OP, I’m confused on the upkeep part. I think people make the mistake of treating a wok like a cast iron pan, but they’re not the same thing. There’s no upkeep to worry about.
And I say that here where no matter what, my woks end up picking up rust. Never had to worry about this in the USA, but the humidity and ocean air (the Atlantic Ocean is about a 3-minute walk) here are killer. My cast iron pans with a nice layer of seasoning also pick up rust after a while of sitting in the closet where we have a lot of the pans that don’t get used daily.
I’ve seen videos of people saying they need to re-season their works when the issue is they didn’t do the crucial first step. If you watch any Chinese Cooking Demystified video you know what that is. “First: longyau”. 
