Recently I purchased a wok from a shop without asking too many questions. They mentioned that it needed to be seasoned, and I assuming, but not convinced, that this is a carbon steel wok.
My first questions is to get some information about the material of the wok. As can be seen from the images the material on the inside surface of the wok has these cracked ridges and is not the polished steel that I would have expected. The outside of the wok seems to be a different material, or perhaps is the same but just polished?
The second question is on the proper method to season a wok of this material?