Looks like a carbon steel pan. I like carbon steel for a quick cook. Heats up rapidly. Get it too hot, and it'll warp, so watch the heat.
Can't tell from the pix if it's enamel or painted. If painted, you want to remove ALL of the paint before attempting to cook in it. Suspect that someone spray painted it to use as a decorator item. No telling what kind of paint they used. Plus, the fumes will be awful, if the outside was also sprayed.
If it's enamel, just clean it up and use it. A little steel wool, gently used should remove the rust spots. Then, heat some oil or shortening in it and fry a few slices of potato. Discard the oil and potato. That'll remove any lingering metallic flavor.
I have several old pieces of enamel ware that have a few chips that I still use. Keep the chipped spots lightly oiled when not in use, keeps further rust at bay.
Oh, for plain carbon steel, clean and reseason as if it were cast iron. It takes longer to build up the non-stick black patenia, so don't worry if your first seasoning attempt doesn't appear to yield much result. Frying up a few batches of sausage and/or bacon will build the seasoning for you. Keep your heat in the med to low range until you learn how the pan responds. Quite a bit different from CI.
For more info on carbon steel, try doing a google search with the keywords -- wok "carbon steel" seasoning -- I believe that's the most common use for carbon steel today. It's been a long time since I've seen a new cs in the stores.
Hope this helps. Good luck with your pan. Let us know how it turns out.
Lee
