If you’re one of those home cooks who’s a little intimidated by the whole concept of seasoning, we won’t…rub it in. But you can do it! This wax blend makes treating carbon steel and cast iron pans soooo simple you’ll wonder why you ever stressed. It’s quick, painless and will keep your cookware tip top – and more non-stick with every use.
Lifetime Warranty Against Defects
We found an optimal blend of natural, food-safe waxes and oils that spreads easily and polymerizes as a high smoke point, to give you an awesome seasoning with minimal effort.
While we balanced this blend of wax and oils for carbon steel pans & woks, it works great on all cast iron products (excluding enameled ones) as well.
Use just a little wax
Carbon steel is less porous than cast iron, so it doesn’t need much — only ¼ teaspoon per application. Spread it on very thinly, and wipe away any excess.
Get your pan smoking hot
Heat until lightly smoking, and the pan gains some color.
Wipe up any visible wax
More wax will appear as your pan heats. Wipe it away as it collects, to ensure a smooth patina.
Get step-by-step instructions
For detailed instructions, visit our Carbon Steel 101 page to learn how to season your pan in the oven, or on the stovetop.
