Should I be able use a metal wok spatula on a seasoned wok

Most good woks I see today are carbon steel. Those things can take a ton of punishment and are very difficult to damage. In fact, a wok chuan, which is a "scoop" that's a bit like a metal spatula, is not only OK to use, it's an essential part of Asian cooking. Wooden utensils just don't have the right shape or, well, weight, for proper stir-frying.

If you happen to watch a stir-fry in progress in an Asian kitchen, you'll probably hear a lot of noise and see the cooks seriously abusing the cookware. Stir-frying is generally done on very high heat and therefore needs to be done quickly; it's not like flipping an egg or a piece of meat, it's not precise, you've got potentially hundreds of tiny chunks in there and you need a tool with some mass and curvature to it so that you can really shovel out the food at the bottom of the pan and deposit it back on top.

Now, as Owen said, if you have one of those cheapo Teflon woks, then yes, you should probably avoid metal implements. Actually, if you have a Teflon wok, my recommendation would be to throw it out immediately and get a carbon steel or cast iron wok. Teflon was never designed for that kind of heat or to take that kind of punishment. But as long as your wok is good material, definitely get yourself a proper metal scoop and use it!

You should get a carbon steel wok with two short handles (not one long handle).

You want the steel to build up a patina of oxidized oils, which rules out stainless steel and aluminum and non-stick. You could conceivably get a cast-iron wok, but those are really heavy.

You want the two small handles so you can pick up the wok, but you don't want long handles that will dump hot oil or food everywhere if you bump them. Unlike a saute pan, you don't toss the pan, you toss the food. (Tossing the pan pulls it away from the flame, which is bad when stir-frying!)

Your best bet is to go to an Asian grocery. You'll be assured of getting a product at a good price. Shouldn't cost more than $25, I don't think.

Oh, one other question is what sort of stove you have. If you have an electric stove, (a) I'm sorry, and (b) you have to get a flat-bottomed wok. If you have a gas stove, you can either get a flat-bottomed wok or a round-bottomed wok, but the latter only if you get a wok ring that holds the pan just above the flame. You want as much heat going into that pan as you possibly can manage!