Choice of new seasonable cookware (iron/carbon steel, pan/wok)
I think any of the suggestions you made are great.  I would add, what type of food/style are you cooking or interested in?  More into the stir-frying, than a wok would be a good choice, besides they are quite multi-functional (fryer, steamer, stir fry, smoker).  They are also pretty inexpensive when made out of thin carbon steel.  

If you are not into that, then a cast iron or my favorite are carbon steel pans.  Nearly all the seasonability of cast iron without the weight.  The carbon steel is usually also much less expensive.  Lodge makes a set of carbon steel pans.  But most carbon steel pans use rivets to secure the handles to the pan.  

If you are getting fancy, there is a German brand of carbon steel pans, which makes them out of one piece like a cast iron, no rivets.  The brand is named, Turk, Albert Turk GmbH.  

Good luck.