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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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