looking at the pix, I'd venture to say no. especially given the various rings & bands. typically "well seasoned" cast iron and carbon steel is near black and relatively even in color.
the earlier experiments may have been detrimental to the seasoning. i.e. - one way to "clean & deseason" a pan for a "fresh start" is to heat it way past normal temperatures. a trip thru the self-cleaning oven cycle, buried in hot coals, many methods used. basically anything organic is "burned away" by the high temperatures.
that the oil(s) ignited so quickly in your experiments is a good indication that the wok was seriously too hot. and fwiw, a "super burner" is not required to over heat an empty pan.
curiously, electrics - often mentioned as inadequate for wok cooking - may be more prone to the problem - see:
as to the 'sticking' - two thoughts
first - meats/proteins do want to 'stick' when the hit a hot pan / grill. you may have seen recommendations like "wait until the burger/chop/steak/etc releases from the pan before flipping" - even on a well seasoned cast iron pan, meat will 'stick' for a short while.
second - there's a reason it's called 'stir fry' - anything that goes in the hot wok is immediately stirred / tossed before it has even seconds to 'stick'
although there are thousands of concepts ideas methods on 'how to season a pan' - I use the really dumb and simple approach - I just cook fatty stuff in it until it is 'nicely seasoned' - takes longer, things wantonly stick in the initial thru intermediate stages, but there's not a lot of user question as to when 'it's nicely seasoned' - at some point, more or less 'suddenly' - 'things sticking' is no longer an issue....