Please be careful with your nomenclature as to what exactly your cooking utensil is made of.
Some here believe that elements can't be turned into alloys by the additions of other elements.
I suggest you give us a breakdown of the actual carbon content of said pan before you can trust any response you receive.
And remember that Iron can not be turned into an alloy such as steel. "So it's an alloy because it's turned into an alloy!?".
So it must come out of the ground as "Carbon Steel"
And we all know that steel doesn't contain any Iron. It's an element after all and elements can't become alloys.
( Please excuse my pissy rant. )
To the OP.
Use the pan but don't expect miracles of nonstick with it.
It's a balance of heat and cooking technique that might take you a moment to adjust to your personal needs.
Cooking is heat and ingredients combined for the result you desire.
The tools we use become comfortable to us as we use them and understand there advantages and disadvantages.