In general, the newer Wright Pans, 1980s and up, are coated with a version of Teflon called Ironstone. Pans in the earlier style like the catnappers Cheryl posted sometimes are found with or without the coating. I don't think the Lion and Lamb popover pan she posted is ever coated (one of my favorite pans to use).
I don't think the lye will hurt the Ironstone.
Most of the time I get a black coating on anything I clean in the vinegar. One of the reasons I don't like it. I will get a fine black coat from the electro too, easy to get off as long as I don't let it dry.
I think what you have is a pan that somebody may have put through the self-cleaning oven. The teflon will burn off (poisonious fumes - deadly to birds) leaving a messy looking pan that will never look really good. Not much you can do with it.
I don't think evaporust will help at all.
A picture might help too.
Another of my favorites, and usually dirt cheap, is the animal puzzle mold. The rooster is another Wright mold I really like. Tricky to bake and not burn though.
The Wright gingerbread men are fun too.
Bottom line is that I would likely consider your pan a learning experience.
Tom
p.s. The trick to using these pans is to use recipes that are designed for them. They tend to be heavy short and gingerbreads. Stiff dough that you press in with your fingers. Cake mixes you buy in the store will not work at all. Just stick and make a big mess.
In general, the cookies will not fall out of the molds when done. There are just too many nooks and crannies. I let them sit at least 10 minutes in the pan, then start to carefully pry them up along the edges all around until you can see them come loose. It's easier than it sounds.