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If it's just surface rust, id clean it. Maybe scotchbrites, steel wool or even SOS pads. Then re-season.
Is it salvageable? I haven't treated the wok the best and now it's all rusty. Anything to keep it or should I just buy another?
As mentioned it is easily restored.
How to, Clean/Season a Wok
When I find one like you describe,I do soap and water and a brillo pad if it is just little dirty and rusty or I take oven easy off cleaner. if it is really ugly. Do this outside as the fumes are nasty. I am working on one now that has taken 5 coats, let each rest 10-15 minutes. After I get off what the cleaner will get, I take my mapp torch and burn the rest. This step is not always necessary. Then I place some peanut oil and do a 400F in the oven or on the grill. I turn the pan upside down with a drip pan so and excess oil does not drain to the center of the pan and catch fire. About 30 minutes per turn and will sometimes rub with an oil paper towel. I may coat 2-3 times over.---------------------I would treat it like a new wok and start with washing it thoroughly with soap and water, then heat your oven to 450 degrees, then lightly coat the wok inside and out with peanut/vegetable oil. Place it in the preheated oven and let it run for about 20-30 minutes. It should come out looking like copper. Give it a light wash without soap just water let dry then wipe it down with peanut/vegetable oil if you are going to store it before using it, otherwise just wash it with water and do your first cook. When you put it in the oven if you have any wooden handles wrap them in a wet washcloth or towel to prevent the wood from scorching or burning. The nice thing is these woks are indestructable and whenever you need to you can reseason them. There are other methods as well but I prefer this one. Check out wokshop.com for details on the other methods. Then enjoy the best stir fry you have ever had!
Recipe Type: Help
SourceSource: BGE Forum, Richard Fl, 2012/06/07