It is. Non stick ceramic marble wok

Carbon steel is matte black when in use, and shiny silver when new. The spotted granite-like texture in the image is nonstick. I was surprised because to me nonstick seems fundamentally incompatible with wok cooking that I am familiar with.

1. Heat the wok at high heat empty and dry.
2. Add oil and cook stuff.
3. Deglaze.

I would expect that steps 1 and 3 would hurt nonstick.

Should I strain out the proper, garlic, and green onions I cook in the oil?

Am I supposed to be adding salt? I've just been adding Chinese five star spice and other fresh ingredients, simmering for about 30 minutes.

Any luck with Szehuan pepper corns?

Also, ever try to emmulsify it with an egg yolk and make killer mayonnaise?