Sounds like you may have a good solution already, but my personal take is I would not go for a cast iron wok (enameled or not). Way too heavy for a wok. Woks are generally supposed to be light enough to allow for tossing and movement while stir frying. And while I’m not fancy doing tons of tossing, I do rely on moving my wok around the stove as needed. Just the thought of doing that with my cast iron fry pan already gives me wrist tendonitis.
If you stir fry things that are generally light and not a lot of oil, just using one of those alternative pans is not a bad back up. But i think you risk having many foods potentially sit near the bottom too long and not getting the just right stir fried done-ness. A deep wok for me is a must because I do make very saucy braises in my wok and it’s also my steamer for big dishes or for buns.
I agree that you should just re-apply and start building up the seasoning again on the wok you already have and like.
