Debuyer mineral b
Pans made of cast iron or carbon steel develop a polymerized coating of fats over time that help to protect the iron/steel from rust and also serve as a non-stick cooking surface. The development of this coating takes time, and accrues slowly over many cooking sessions.
Since the coating occurs naturally over time, there won't be a uniform look from pan to pan. In general, it will start to turn darker and darker and become more non-stick as you cook in it more. The coating can flake off if scraped or worn away and it can be degraded by cooking acids in the pan. Many people still cook acidic ingredients in cast iron/carbon steel pans with little degradation of the coating.
Well, from the look of your photo, your seasoning went very well. It looks very nice.
Of course, look can be deceiving, so I recommend you to cook a few thing on it to try it out. As long as it works, then it is fine. Like they say, the proof is in the pudding, right?
I won't try the most difficult foods first. Certain fish can readily stick to cookware, and high sugar bacon as well. On the other hand, vegetables are way too easy. Most vegetables do not stick much anyway.
I think a piece of steak, a piece of pork chop or an egg can be a good test.