Here's a link to some pictures of it...
Is it a nice (or bad) Wok?
What is the discoloration? Seasoning?
Should I take some steel wool to it and completely clean it then season it myself?
The only marking is "TAIWAN 2005" at the base of the handle.
What should I cook with it first? Any comments about how to cook with a wok will be very helpful!
Thank you! No need to answer all the questions. Just do what you can :
*If the Link doesn't work, I added photos to domsumgirl's comment