any carbon steel wok should do, it shouldn't be too thin, though, otherwise you might get an excessively hot, hot spot in it.
as for cleaning, in the restaurant biz, after a dish is cooked, water is let into the wok, with the heat on, and a bamboo brush is used to scrap any remaining food off, as it is whisked around in the water and the sides of the walk. then, you use the same bamboo brush to whisk the water out of the wok with the heat on, to dry it.
that was all that was done in my parent's restaurant. for home use, just wash in the sink, then put it back on the heat and heat it dry.
here is a shop in san francisco I have purchase things from before, that has a collection of different types of woks you could look at - the store itself has been there, it seems, like forever, but this is the digitial storefront
http://wokshop.stores.yahoo.net/reworkwok.html
if you get a rounded bottom one, make sure you get a ring for it to sit on, most home users use the one with holes, and both a flat spatula, and a ladle. also, don't forget to get a lid
when you use it on a stove, you might want to put a sheet of aluminum foil with a hole cut out for the burner down first, to make it easier to clean the stove top afterwards, as you might get some discoloration from the flame coming back on some stove surfaces