Original Blend - Cast Iron and Carbon Steel Seasoning

BuzzyWaxx Original Blend is an absolute game-changer for anyone passionate about maintaining their cast iron and carbon steel cookware. This seasoning blend has quickly become my go-to solution for keeping my favorite kitchen essentials in top-notch condition.The application process is a breeze – a little goes a long way, and the consistency of the wax allows for even coverage without any mess. The result is a beautiful, protective layer that not only enhances the natural patina of the cookware but also ensures a non-stick surface that gets better with each use.I appreciate the versatility of BuzzyWaxx; it works like a charm on both cast iron and carbon steel, making it a one-stop-shop for all my seasoned cookware needs. The subtle blend of natural ingredients imparts a delightful aroma to the kitchen during the seasoning process.What sets BuzzyWaxx apart is its longevity. The protective layer holds up well over time, reducing the frequency of reseasoning. It has become a kitchen staple that I can rely on for consistently outstanding results.The eco-friendly packaging is a thoughtful touch, and it reflects the brand's commitment to sustainability. If you're serious about preserving and enhancing the performance of your cast iron and carbon steel cookware, BuzzyWaxx Original Blend is a must-have. A well-deserved 5-star rating for this exceptional seasoning blend!

BuzzyWaxx worked great for seasoning our cast iron. It was easy to apply and left a nice, smooth surface. The natural ingredients are a bonus. It’s a bit pricier than some alternatives, but we’re happy with the results. Would recommend!

I have been seasoning pans for years, to include occasionally stripping them down to bare metal and starting over. It took some failed experiments to get my technique down, but at this point I fancy myself pretty competent. (Fortunately, a failed experiment does not ruin a pan; it just means you need to strip the pan and start over!)I decided to try BuzzyWax because I saw it recommended by a YTer—Adam Ragusea, perhaps? I normally use flaxseed oil for seasoning, but I figured for the price it couldn’t hurt to try. After applying several coats to a pan that was recently scratched (not everyone who shares my kitchen treats seasoned pans properly), my tentative conclusions are that it works just fine—but for the same price you could get a vastly larger quantity of a regular vegetable oil that would do the job just as well. That’s why I have knocked it down to four stars. It strikes me as kind of an overpriced gimmick, albeit one that gets the job done.That said, it seems apparent to me that most of the people leaving terrible reviews have a problem with technique, not with the wax. A lesson I had to learn the hard way is that you can’t rush seasoning. Layering the fat on too thick will inevitably make a big mess that requires you to strip the pan and start over. You need to plan on applying many, many *very thin* layers of seasoning. Each layer should be a kiss of fat—just enough to give the whole surface a shine. If it’s thick enough to run when it gets hot, or to show the texture of the cloth you used to apply it, that’s far too thick in my experience. Thinner is better. You know those annoying fingerprints on your smartphone screen? That’s about the thickness you’re aiming for. Most of the photos I see in the negative reviews show clear indicators of having used way too much fat.If you do have a failed experiment, the easiest way to strip the pan—again, in my experience—is to run it through the oven on a self-cleaning cycle. That’ll burn off the seasoning. Wash thoroughly, dry, and try again. Elbow grease also works, but don’t use crazy harsh abrasives and scratch up your pan. That’ll just make more work for you.

I was skeptical about these waxes for seasoning. It was incredible easy to apply and the results were amazing. I will never season my pans with anything else.

Works well on my new carbon steel pans.

Before I tried this product, I really struggled with caring for my cast iron pans. After my 12yo budding chef burned several non-stick pans, I got out the cars iron. Now when he burns things it’s a pain to have to reseason, but at least I don’t have to throw away the pan! This stuff goes on so nicely, and if you follow the directions it will leave your pans well protected. In between seasonings I use canola oil (after washing and drying and putting on a hot burner for a few minutes) but if someone mistreats it, I will continue to reseason with this lovely bee product!

this stuff is great , so much better than using grape seed oiland i love the smell

Buy it if you plan to season a new carbon steel pan. This particular blend of bee's wax and oils gives a new pan a beautiful aged bronze color. Once your new pan/skillet has undergone initial seasoning (the oven at 400F gives the most consistent result) start cooking and seasoning using different oils and fats you are cooking with. After each use I wash my new Strata hybrid 3-clad carbon steel pan gently then wipe it off and put it on a stovetop while applying a small quantity of different oil or fat every time. After the fat or oil in the pan is reaching a smoking point, I let it cool down before storage. Same thing could be done with this product which applies as a very thin layer of fat and you want it thin. They key is to build multiple layers of polymerized fat over time so that your pan is able to take a little abuse and still be nonstick.