I recently purchased a cast iron wok made in China. It is manufactured in a way that is supposedly very common in China. However, I'm puzzled by the differences between this cast iron wok and other cast iron cookware I've seen.
My wok is not pre-seasoned, but it has a very black color in the interior. Further, I don't think the black material is just a coating, because I rubbed a spot with a green Scotch-Brite scouring pad and it didn't remove the black material. My wok is also much thinner than other cast iron cookware. (see below)
On the other hand, the cast iron that I'm used to always has a grey color when it is unseasoned. (see below)
Why is my cast iron wok black despite being unseasoned? And why does it have what resembles cracks and brush strokes?
Update: if it helps, here is a link to the exact product description.