Type of wok and how to go about seasoning it

Check the bottom of the pan; often useful information is stamped there. Like the brand, sometimes even model number. Assuming nothing useful:

Steel and iron are ferromagnetic. That is to say, a magnet will stick to them. Both are unlikely to be Teflon-coated (edit: though Wikipedia informs me they exist). The black (which is hopefully somewhat shiny) is seasoning (cooked on oil). Iron would probably mean cast iron, and would generally be heavy (my cast iron wok weighs in at well over 10lbs). So, if they magnet sticks, you probably have steel.

Some stainless steels are ferromagnetic, but most aren't. Stainless is also unlikely to Teflon-coated. But it'll probably be shiny, at least on the outside. So, if not magnetic, its probably aluminum. Aluminum is probably coated.

Teflon isn't the only coating that may be used. It could be anodized aluminum as well (which, I guess, may not technically be a coating). Or one of the newer nonstick coatings. They all look different: Teflon is very dark gray to black, anodized is light gray to dark gray. The newer ones unfortunately are numerous and some can be any color. (Your description of the color sounds like Teflon to me).

You could also try cooking a scrambled egg in it; start it in a cold pan. Teflon in at all good shape will release the egg very easily. Seasoning will, unless very good, probably have you cursing.

I don't think those are "cracked ridges"; I think you have a hammered wok. The appearance is an artifact of how they are manufacted, by hammering a steel blank into a form or mold. It probably is a carbon steel wok, as that is the most common material used for the hammering method as far as I know.

According to this article at The Kitchn, you should season it as follows:

1. Scrub your wok in hot, soapy water and then dry it over low heat on the stove.
2. Turn the burner on your stove to HIGH and add 2 to 3 tablespoons of oil to the wok. I prefer peanut oil, but any oil can be used - sesame, chili, or canola. Coat the wok surface evenly with oil by tilting and turning it.
3. Heat the oil and keep the oil spread across the surface until it starts to "glaze" the wok - in other words, it turns into a thin layer of film. Use a wok spatula to move the oil around and tilt/turn the wok to move the oil as well. Be careful not to spill any oil that would start a grease fire!
4. Let the wok cool and the layer of oil will harden on the surface.