Rusty but still useable?
 

i got a wok for christmas- its on the smallish size. it came with a note about how to season your wok, but that was only for cast iron woks which this one was not (too light/ too shiny) i *think* it's spun steel. anyway, i didn't season it in any way. after i washed it the first time, the inside rusted a little bit (in splotchy spots) but the outside didn't. can i still use it? can i season it so the rust won't matter? is there any way to rub the rust out? or should i consider this a lesson (it was a $6 wok) and go get a nice one?

anyone know a good wok? :p

I found this pretty helpful.
http://whatscookingamerica.net/Q-A/CastIronRust.htm

Just scrub it till the rust is gone and season it. Make sure you don't let water dry in it again and it should last a long time.

when cleaning please make sure you dry it on the stove, turn stove to high, and water will evaporate.

if its not a cast iron one, scrub all the rust out and from now on dry it by hand when you wash it.. dont just let it dry

Yep, what everybody else said. And don't worry about it being a cheap wok, a good $6 wok is better than any overpriced name brand junk. You just have to know how to take care of it.

so.. seasoning is just rubbing it with oil then setting it on a high burner till the oil smokes, and making sure i rub it with oil after i use it and clean it every time? EVOO of course, cause it won't go rancid! ;)

I don't know if your type of wok can be seasoned or if you even need to. After I use my cheap wok, I wash it like any old pot and then dry it so no rust starts. Heating it up on the stove till all the water is gone is a good way to dry it. I suppose you could give it a wipe of oil before putting it away, but I don't.