I thought I saw rust in the first picture of the cooking surface. About half-way between the flat bottom and the rim of the wok. There appears to be some rust spots. Could be 'seasoning', too, not sure. The photos are fairly small to tell for sure. I was only advising caution to make sure there is no rust...
The other point I was trying to make was that a wok can be an investment, and is not too expensive of one. Heck, I wouldn't know for sure if the previous owner ever used the wok to catch a drip under the sink... For $20, a new wok is worth it, in my opinion, versus the 'unknown' of a garage sale wok.
Pouchie, there does look like there is some rust on the wok, so I'd be careful... Your wok probably looked like this one on Amazon when new:
I've seen these same carbon-steel woks at many Chinese markets in NYC and NJ. They average about $20. Personally, for the $17 differential, I'd have gone with a new wok and start seasoning from scratch. Think of your wok as a small investment...
That being said, if you decide to keep your garage sale wok, make sure to scrub the rust off until it's completely gone. I'd first try with a plastic scrubber; if that doesn't work, try the steel wool, but that can affect the surface and potentially cause more rust down the line. Always air-dry your wok and never put it in a dishwasher...
To season, coat the wok with a high-temperature cooking oil like good old Wesson corn oil. Most supermarket vegetable oils will work fine. Safflower, soybean, and peanut oil will also work very well. Don't use olive oil, butter, or lard (Crisco). Heat the wok until the oil JUST begins to smoke. Let it cool to room temperature. Discard the oil and wipe the wok as clean as possible with paper towels or dishcloth. Repeat as often as you can. Each high temp burn and cool will help create that dark, non-stick carbon surface on the wok. Eventually, NOTHING will stick to it and you'll have a commercial-grade cooking surface. Your wok will get better with use and age.
I live and work in Parsippany and can make the following recommendations:
Fine Italian: Il Capriccio's, Rt. 10 Eastbound, Whippany
Everyday Italian: Donnagios, New Road & Rt. 46, Parsippany
Cantonese: Noodle Chu
Diner: Alexis Diner, Rt. 10 Westbound, Denville
White Castle: Rt. 46 Westbound, Ledgewood
Chicken Wings: Cluck-U Chicken - 64 Morris Street, Morristown, NJ
Il Capriccio's is fantastic, albiet a bit pricy. The service is top notch, tables are large, and is a perfect place for conducting business. Certainly a cut above Ruth's Chris. This is the place to go to if you want to impress someone.