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It says Made in Japan. It's heavy and matte black. Can't post the pic due to size limitations.

Cindy
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Munira Murtaza
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    *Can't post the pic due to size limitations.* There are plenty of online services where you can shrink the image. –  Feb 17 '18 at 11:15
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    Without knowing whether the wok is non-stick or not, this question is essentially un-answerable. Ther are comments implying this under the answers, which haven't been address in two days. VTC. – Chris H Feb 19 '18 at 13:08

3 Answers3

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Yes, you can restore it.

Clean the whole wok. Wash with soap and dry it. Apply a small coat of oil and put it on high. Let it burn (ventilate the kitchen).

Repeat the process of applying a small coat of oil and putting it on high another two or three times.

Done.

Edit: As noted by @GdD, this method cannot be applied to non-stick woks.

BaffledCook
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    You're assuming this isn't a non-stick wok, that's bad advice for one of those. – GdD Feb 17 '18 at 11:17
  • Right you are, @GdD! Non-stick woks are garbage. – BaffledCook Feb 17 '18 at 11:18
  • They are, but if the OP has one then they shouldn't do what you say. – GdD Feb 17 '18 at 11:19
  • Non-sticks shouldn't rust in the first place.... – noumenal Feb 17 '18 at 11:24
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    The method is called *seasoning*, as in "seasoning the pan". There are several tutorials online, including recommendations on what kind of oil to use. – noumenal Feb 17 '18 at 11:25
  • @noumenal A non-stick pan can rust if it's scratched. – Cindy Feb 17 '18 at 11:36
  • @Cindy True. The alloys made for non-stick pans reduce the probability of oxidation. However, when the coating is broken they will eventually rust. They *can* rust, but they "shouldn't". At that stage it is maybe better to throw them away. – noumenal Feb 17 '18 at 11:39
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Given the cost of most asian wok, it would be more cost effective to purchase a new one than restoring a damaged wok. Assuming it's not-non-stick or not-coated, you can season the wok as if it's a carbon steel or cast iron pan. Scrub off the rust in hot water until water is clear; then best with non processed oil like animal fat or lard frying with onion and perhaps some salt under high heat until the wok turns dark.

KMC
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    High heat should not be used with non-stick coatings. – Cindy Feb 19 '18 at 07:49
  • Certainly not when empty, and with intent to season the vessel. – rackandboneman Feb 19 '18 at 11:42
  • @Cindy My fault on the typo. I meat not-non-stick. But I have never heard of seasoning a non-stick pan either if there were ever such thing as seasoning non-stick to be mistaken... – KMC Feb 19 '18 at 13:41
  • Thanks for editing! You can 'season' non-stick cookware but it is a very different procedure and does not use high heat as you would with bare metal. – Cindy Feb 19 '18 at 14:01
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Use Crisco to season your wok. Also, a little rust can be rinsed away and the wok will eventually season itself if you avoid metal scrubbers and clean it with a bamboo wok brush and remember to dry it and just keep using it over time.

Henry A
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