Conference turris::cooks

  What happened was that a small amount of oil on the pans turned into
  the waxy coating by "polymerizing" - small molecules join together to
  form larger ones, giving up water in the process. It doesn't have to
  take a very long time for this to happen - just leave an oily pan
  unwashed for two days and see what happens!

  In the future, the way to keep this from happening is try to minimize
  the amount of oil on the pan (or wok) before putting it away. You can
  do this either by burning it (on medium-high heat until it's been
  smoking for 5 minutes or so), which forms carbon, which is what a
  REALLY seasoned pan actually has on it (it should have as little oil
  as possible). Or you can wash it well with soap, which many people say
  ruins the seasoning of a pan, though we haven't found it to be a
  problem as long as we don't use anything which scours (like cleansers
  or scouring pads).

  As to what to do with your pans right now, I can only think of two
  choices. One is to scour like heck with tons of steel wool. It will
  take you hours. The other is to start cooking with them. The first few
  times, the pan won't work too well, but, eventually, the waxy and oily
  coating will reduce by burning or being dissolved by the cooking oil.
  This method is easy and works well, but you may have a frustrating
  time for a couple of meals. 

  Actually, now that I think of it, you might just try burning the
  coating off right away, before even cooking with the pans. I never
  tried this, but it might work.

    Definitely burn off the old sticky oil before cooking with it again.
    While the pan is cold pour oil in the bottom of the pan and heat
    it until it is VERY hot then take a rag or a wad of paper towels
    and rub the hot oil into the pan. This should take care of the problem.
    If not try scrubbing it thoroughly.
    
    						Geoff

    Try pouring 3 or 4 tablespoons of salt into/onto the pan, use a
    paper towel to scrub the pan with the salt.  this is very effective
    and can be used to maintain the pan as well, as I understand it
    it polishes the cooking surface and eliminates the need to season
    with oil.  this is also very good for egg pans... 
    
    
    Angela
    

    
    My woks not sticky but I do have a problem. I seasoned it and used
    it a few times and now it looks as though there is a thin layer
    of rust on it. I always wiped it dry and would sometimes add a little
    peanut oil to it before putting it away.
    
    It looks as like some of the rust(if it is) may have been caused
    by the top. Where the top meets the wok there is a ring of brown
    that I assume is rust. Could this have been caused by steaming veggies?
    
    I tried scrubbing it with salt but that did'nt work. Any other
    suggestions?  This is a carbon steel wok, by the way.........
    
                                    Walt

1) all steel woks rust to a greater or lesser extent.

2) yes the lid probably trapped condensing steam and enhanced the rust

3) that's why the orientals use bamboo steamers (no condensation drip back).

/. Ian .\

    
    Ian,
        is it still alright to use? There is not alot of rust and
    what ruust there is, is near the top......Thanks
    
                                          Walt

Rust isn't bad for you.  I wouldn't worry about it.  

But if it really bothers you, steel wool it, and start from scratch (pardon the
pun) with the seasoning.

A side question to Ian:

 My bamboo steamer does not see a lot of use, and when I do use it, the house 
fills with a musty odor, which aggravates my wife's allergies.  Any experience
with this sort of problem?  Any suggestions?

re rust: yes it is "harmless" - clean the pan carefully and re-season before
use and you'll not get any adverse effects.

As for the steamer: best I can suggest is that (a) you treat it regularly with
a sealant (my wife uses peanut oil - I'm not sure that is an exclusive list) 
and (b) steam it empty before use to clean it. -- most of the musty odours are
due to allowing the juice of the food to spill onto the steamer (better to put
the veggies, fish or whatever in appropiately sized china dishes...)

/. Ian .\

    Just a note here.  The first time you use a bamboo steamer be sure you
    do NOT add food.  This first time is to kill any bugs that made the
    trip from the old sod.
    
    Carbon steel is not like stainless.  It will easily rust.  DO NOT use
    steel wool, burn off residue, etc. on carbon steel pans.  You will
    guarantee yourself everything will stick and it will take a long while
    to fix it.  Wash the pan in soapy water, rinse and heat.  Add olive oil
    and let it get quite hot.  Coat the entire pan.  Pour off the oil and
    take the pan off the heat and let it cool.  Wash it again and dry with
    a PAPER TOWEL.  ALWAYS wash the pan ASAP and dry immediately!  I used
    to put mine in the oven when I still had the pilot light which dried it
    for me.
    
    Carbon steel and cast iron retain heat so you actually use less.
    
    Kris

RE: .9

I prefer to use peanut oil rather than olive oil, as then you don't run the
risk of imparting an olive oil taste in any oriental stir frying you later
do in the wok.

--PSW