Type of wok and how to go about seasoning it I've just bought a cheap (+-$15) wok from an asian market and I'm unable to determine the type of material it is (the wok had no informative label/instructions). I was specifically looking for a carbon steel wok without a non-stick coating; I confirmed with the lady at the store that the wok did not have a non-stick coating, however, she was unable to tell me if it was carbon steel. The wok is not very heavy but feels fairly strong.

I've attached 2 photos of the wok. The black colour seems different from the other carbon steel woks I have seen, but I am no expert on the subject. If anyone is able to provide info on the material and how I should go about seasoning the wok I would highly appreciate it.





Thanks.
I had a very similar coating on the wok I bought recently.  The person I bought it from explained that the coating had to be burnt off, and not scrubbed off.  I put the wok on a high flame and made sure to flame the entire surface of the wok, including the sides.
The coating smokes and burns, but once it is off you will find yourself with a good carbon steel wok. it does take some time and great heat to burn it off so persevere.