it’s ceramic yeah, it’s not ideal for seasoning or quick changes but so far seems functional enough provided the pan is sitting flat enough!
First couple of rounds of seasoning attempted, and first meal cooked - it seems to have worked ok, as it’s quite miraculously non-stick already :)
Please forgive the quality of the photos, as I decided that the right time to attempt to season a pan for the first time in my life was immediately after a long shift and I was absolutely starving. I do not always make the best decisions.
Here’s the pan, as delivered:
It’s not quite as vast as it looks in the photos, but it’s pretty substantial! I ordered the 33cm without realising quite how much bigger it would be than my 28cm stainless steel, because in addition to my decision making skills I have yet to work out how circles work.
And here’s the same pan, stripped of it’s original coating and with a couple of passes at seasoning:
Very streaky, but I’m hoping it’ll smooth out with time, and it certainly doesn’t seem to be impacting the cooking 
(I’d also add in my defense that it’s way less obvious in person!)
Going to see how it settles in, I’m not particularly fussy about aesthetics but if I do find it starts to bother me I might strip it down and take it into work - we have gas stoves in the kitchen which I’d assume would give a much neater result!
Lastly a little action shot:
Stir-fried chicken with hot broadbean paste, dried chillies, spring onion, bell pepper, garlic, ginger, dark soy, salt and an irresponsible amount of sichuan pepper - seemed an appropriate first outing for a wok :)
