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There are a bunch of small holes in my wok. Any idea how it formed or where it came from? Do i need to replace my wok or reseason it?

damaged wok

rumtscho
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Rachel Kim
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  • Welcome to SA! Can you tell us what the "holes" feel like, to the touch? – FuzzyChef Jan 05 '23 at 06:06
  • @FuzzyChef they feel like rough holes. When I look close they are literally small holes in the wok. I have been boiling water with baking soda to get rid of stubborn food stuck on the wok, maybe thats why? Im not sure. – Rachel Kim Jan 05 '23 at 06:11
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    What material is your wok made of? Here an answer about dealing with pitting on stainless steel, https://cooking.stackexchange.com/questions/57818/ (spoiler: there is nothing you can or should do) but since you mention seasoning, I suppose you don't have SS. – rumtscho Jan 05 '23 at 09:27
  • The image is too low quality to be able to see any detail. It looks a bit like the kind of damage you get on teflon/coated aluminium if you use aggressive chemical cleaners. We do need to know what it's made of to guess any further. – Tetsujin Jan 05 '23 at 13:03
  • Boiling soda water is not a good way to clean a wok. However, there's no reason for it to cause pitting in the metal. – FuzzyChef Jan 05 '23 at 18:41
  • @rumtscho it is black carbon I believe. Sorry I didnt mention that – Rachel Kim Jan 06 '23 at 01:10
  • @Tetsujin i cannot get a good shot on my phone but they are small rough holes of various shapes and sizes, mostly roundish – Rachel Kim Jan 06 '23 at 01:12
  • My guess is that it could be caused from 2 things. Possibly salt pits from wet salt that sticks to a stainless or carbon steel surface for a length of time w/out disturbing it (such as throwing salt in a pot of boiling water without stirring it to dissolve it or sprinkling salt into your oiled wok, but it didn't get stirred in above the food line). I have also tried to revive cast iron & carbon steel pans that have rusted. I can usually get them re-seasoned again but if the rust was really bad, there can be some rust pitting that remains. – Jenny Kee Jan 09 '23 at 21:01

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