The wok from Le Creuset is also covered with a black enamel layer on the inside (see also manufacturer's information), but this is not as smooth as the one on the outside. The wok therefore does not need to be pre-treated or baked. The entire outside, including the contact surface with the cooker, is enamelled. However, there is writing on the contact surface, so in individual cases there may be some unevenness. In my case, however, there have been no scratches in the glass ceramic, despite frequent use. Incidentally, this is also because the wok is much too heavy to slide back and forth on the hob. I cook differently with this wok than with lighter woks, the pan stays still and you stir more than you swirl the food or turn it by moving the wok.

This is cast iron, it has a cast skin but no coating. I gave it away, so I can't check, but as far as I remember, the base is also enamelled (it's actually always like that with Creuset).