I'll show you how to make cast iron seasoning paste

[@amiblueful]

That was so cool of you to share the secrets and recipe for something that you sell commercially.

[@Cook-Culture]

My pleasure. If more people season effectively then more people will use iron cookware, and not chemical coated pans! That's my end goal.

[@amiblueful]

@@Cook-Culture I absolutely LOVE my cast iron skillet. It's my go-to for almost everything that doesn't involve cooking with water. In fact, it never leaves the stovetop.

[@Cook-Culture]

@@amiblueful beautiful!

[@mailleweaver]

Thanks for demystifying cast iron for me. I've been using this paste mix for a couple of months on a cast iron skillet that I refurbished from sitting outside for a decade. It's worked wonderfully. This is my first experience using cast iron, and I'm sold. Seasoned iron is less sticky, more durable, easy to repair, and easier to clean than all of the non-stick pans I've ever used. I don't know how teflon ever got so popular when this is what everyone already had before. I just came back to double check the paste ratio to mix some up for a friend after cleaning up his rusty front porch skillet for him. Mixing in the wax lowers the smoke point, but it still works great. I'm using sunflower seed oil and oven set at 430°F. Straight oil doesn't smoke at that temp, but the paste does. Both produce an identical seasoning. The wax just makes it easy to do a quick stovetop seasoning after cooking without accidentally pouring on too much oil. After I rinse and dry the hot skillet, I'll wipe a bit of paste on the inside and set the burner to a low heat setting (barely below what would work for a simmer) while I eat whatever I cooked. When I come back with my plate, the paste has cured and I turn off the burner to let the pan cool and sit ready for the next meal. One day I forgot I left the burner on and it stayed on for several hours without doing any damage to the seasoning or pan.

[@Cook-Culture]

Nice! Thanks for sharing!!

[@fiveletters]

The recipe (by weight): 2prts beeswax : 3prts sunflower seed oil : 3prts grape seed oil

[@pjfklooster]

I made the paste, bought a new carbon steel Mineral B pan, cleaned it and for a week seasoned it with the paste once every day. Worked like a dream! Thanks for these videos!

[@Cook-Culture]

Good stuff!

[@guyfisher2050]

Can I use just grapeseed oil? What’s the advantage of mixing grapeseed oil and sunflower seed oil?

[@miso5037]

How is this channel not more popular?

[@paulyang748]

Ppl dnt care about this kind of stuff like us. Some ppl just wanna cook with non stick pans.

[@neniugrava]

I made this using candelilla wax instead of beeswax to get a vegan version and it worked perfectly. I just finished one oven seasoning and then a stovetop seasoning, and it worked great for both. It smelled amazing going on to a warm pan, and like how the paste gives you better control of the amount to prevent wasting a ton of oil. I did 20g candelilla wax to 30g each of sunflower and grapeseed oils, and it is firm but you can easily get a bit on a cold towel/rag. I use those higher quality blue paper towels and it worked great. This amount fits well in the small 1 cup pyrex containers. Thank you for providing us this great informative video, and for all of the other excellent content you have for cast iron, carbon steel, and stainless cookware. I'm in the states, but if/when I decide to grab a new pan I will gladly give you my business. I like how you have taken a stand on the disposable and toxic non-stick cookware. Your enthusiasm for Stargazer may be contageous... On the subject of seasoning by just cooking, I have a 12" Lodge that is the first piece I picked up nearly ten years ago, and I only ever seasoned her by cooking stuff with a lot of oil and oiling it well with virgin coconut oil after each use because I had no idea what I was doing. It sucked at first, but eventually I got a good seasoning going. Even after a few years of disuse I pulled her out the other day to make some soyrizo tacos, and she still has a smooth glossy black finish that is as good as any non-stick. At first glance it looks more like a Field or an antique than a Lodge, because it is deep black and smooth. The roughness does fill in like they say. I am in the process of seasoning my 6, 8, and 10.5 inch pans (from scratch on the 8 and from scratch on the inside of the 10.5). My clueless seasoning of the 8" had thick flaky seasoning over the whole outside of the pan, but I was thinking it was rust under the seasoning like you can get with paint. On the long road of seasoning research I hit Cook Culture's videos and can confidently say I finally know what I'm doing :D Pro tip: removing seasoning will give you a great forearm and hand workout.

[@Cook-Culture]

Hey! Thanks for this. I want to test that recipe out. Hopefully this summer. Great story about your seasoning journey and I'm glad that my videos have helped. Thanks for your support!

[@adamblackman6660]

Much appreciated! I just bought a poorly seasoned carbon steel flattop! A good friend once told me that the word Amateur means-To do out of love. Totally changed my perspective on the idea of amateurs.

[@markdale6104]

I just got to the bottom of my first batch (2 months worth) and this recipe is amazing! Its dramatically better than oil alone and it's SO easy to apply. I've even started making batches and giving them to friends. Thank you!

[@apistosig4173]

me too

[@Cook-Culture]

That's awesome!!

[@peterl.104]

I started using avocado oil a few years ago and felt it didn’t work so well. Never knew about the fibrous issue. Had also used peanut oil for a while. Will switch to grape seed. Thanks!

[@Cook-Culture]

Thanks for sharing!!

[@HrWisch]

It's less about the type of oil and more about how it was made or processed. If you use cold pressed canola or grapeseed oil, there's also all sorts of fibre and other stuff in the oil. Those oils are great for a salad, but bad for seasoning. Simply use a processed oil which is meant for high temperature searing. Those are filtered and most secondary stuff is removed. Processed canola and grapeseed oil are great for seasoning, so is sunflower. But processed olive oil also works perfectly fine. It's widely used in the Mediterranean region as seasoning oil. But they use the cheap, processed stuff which they also use foe searing and deep frying. The good stuff (cold pressed, extra virgine) is only used cold to be eaten. The problem with avocado oil is the very high smoke point. I'm not sure how good it polymerizes at all. Canola, grapeseed, sunflower and olive oil are my oils of choice for seasoning. One of those should be available for cheap where you live. But be sure to use the cheap, processed variant that's suited for high temperatures.

[@peterl.104]

@@HrWisch interestingly more complicated than I thought. Thank you very much. The Pompei brand grapeseed oil I just bought doesn’t say if it’s cold pressed or not. Maybe googling will help. Also, I’m surprised my post was 5 months ago. Felt like last month.

[@HrWisch]

@@peterl.104 It's not really that complicated. Processed / refined oil is usually the cheaper stuff. It often is meant to be used for high temperature searing and deep frying. I don't know about the US, but here in Germany, there's information about the oil on the label. It usually states if it's processed / refined ('raffiniert') or if it's suited for high temperatures ('Bratöl', 'zum Braten', 'hoch erhitzbar' etc.). There should be similar information provided in the US. In general, the more natural (non processed) the oil is, the more other stuff like fibre is in the oil. That oil turns rancid a lot faster, so the expiry date is also a hint if it's processed or not. Those oils are usually not suited for high temperatures, more healthy and more expensive. Like extra virgin olive oil.

[@mehlikakiser9152]

Thank you for this great video. You are generous to share how to make a seasoning paste. If I lived in your part of Canada or the US, I'd buy your paste in a heartbeat. But I live in France and am trying to minimize long-distance shipping (for environmental reasons), so I can't wait to try this at home! Your instructions are very clear and straightforward. Thanks again!

[@Cook-Culture]

Great! Thank you. That is exactly why I made this video!!

[@askemily]

You made my life super easy with your seasoning paste! I've struggled with scrubbing and seasoning over and over with regular oil. I'm glad my sister introduced me to this!

[@Cook-Culture]

Great!

[@OneWildOat]

I followed the recipe and advice. Thank you. Worked well. I did geek out a little. The bottled oils are measured in fluid ounces. The beeswax is measured in ounces by weight. So I weighed all three. 10.566 ounces by weight of beeswax and 15.85 ounces by weight of sunflower and grapeseed oil each. The differences in densities make fluid ounces of differing ingredients unrelatable. Weighing ingredients solves that issue. Unless the recipe already adjusted for the density differences. This is probably not that big of a deal, but if one wants to make adjustments going forward, the changes are easier to reason. I'm looking forward to using this paste. Thank you! 🥘 🍳

[@Cook-Culture]

Great! I've found a 3:1 ration of oil and wax is an easy process

[@marcq1588]

I think I will also use this "seasoning wax" to actually weatherproof my shoes! Neutral colour :) Will go on any black, brown, red shoes... Very clever :) Thanks for the tips.

[@Seraph137]

Absolutely fantastic. I ordered some seasoning paste from you last night, I like your channel, and your honesty. Very cool that you shared the recipe, I think seasoning cast iron and carbon steal is the main hurdle for people getting into cooking with them.

[@Cook-Culture]

Yes, agreed! Thanks for the support!

[@Seraph137]

@@Cook-Culture I work in a large school and I've been sharing my adventure into learning about carbon steel pans. I have many people interested in how it turns out for me. I ordered a Debuyer Mineral B Pro 11", your paste and some grapeseed oil. If all goes as planned, I might have a good number of people converting over to the carbon steel train :)

[@Seraph137]

@@Cook-Culture Is there a lot of quality differences in beeswax? Do you have a brand/vender you recommend for beeswax?

[@Kitaronas]

Want jus to say thank you for great advise you giving again and again. Huge respect for sharing your commercial recipe to those living far away from Canada (we are in uk). This helps us to achieve a common goal of keeping planet greener and steering away prom throw away culture. Wish you a great success!

[@Leli196]

Very nice recipe, will definitely try that one out. I wouldn’t put anything that I smear on cookware in an old shoepaste tin, though. Also, be aware that not all beeswax candles are purely beeswax; companies put cheaper stuff in there all the time without telling you.

[@Visitkarte]

That’s probably what happened with mine, because it’s just too hard. It builds droplets on my pan. I think I will redo the paste.

[@rachelfishbein1478]

What is the best alternative to grapeseed oil? I have a friend who is allergic to grapeseed oil and avocados, so it's hard to find a paste on the market that's safe for those cases. I don't want the cooking I do in my pans to trigger anaphylaxis.

[@Cook-Culture]

Hi, Canola works great

[@-fazik-3713]

Just a question - there are three mixed substances here. Every one has a different "smoking/flash" point. Beeswax: 204.4 °C (400 °F) Grape seed oil: 216 °C (421 °F) Sunflower oil: 227 °C (440 °F) Meaning that they do not reach their polymerization stage at the same time. I can understand that the wax makes the paste more even to spread and adhere to places with less "dripping", but isn't one of the oils redundant?

[@Cook-Culture]

Yes, heat until you see the very beginning of smoke, hold for a min or 2, then cool

[@bobcrane9945]

I have watched your video on how to season cast iron and must say that I have been on the dark side over heating when I seasoned my pans. I thank you for showing me a better way. I do have one question. Over on "the dark side" I have been told not to cook acidic foods such as tomato sauces in a seasoned pan as it will destroy the seasoning. Do you have a perspective on that?

[@kernoja]

Thank you for creating this video. The instructions were easy to follow and the end result was perfect.

[@robotech21]

Can we use this paste (except for seasoning) after cooking and cleaning our skillets to properly store them for the next use, or the beeswax forbids that?

[@cristinacjames]

I made the paste and it's great for seasoning my carbon steel pans! Thanks for sharing!!

[@Cook-Culture]

Good stuff!

[@CoolJay77]

I've been seasoning with canola oil in the oven, I get small 1/4" or so patterns no matter how thin of oil I apply. Will using the seasoning paste help minimize that issue and make for a more uniform seasoning?

[@HrWisch]

Nice video. I've been using 3 parts beeswax and 1 part of oil (canola + grapeseed) so far and hade good results. I will try your mixture with much more oil when I make the next batch and see if I like the softer consistency.

[@Cook-Culture]

Let me know what you think!

[@HrWisch]

@@Cook-Culture Due to my 'stock' of paste still lasting another year or so, I deceided to melt it down and try out new mixtures with it. The old 1:3 (1 part of oil blend on 3 parts of wax) was a little too hard for my taste. As I was out of grapeseed oil, I only added some canola oil to a ratio of 2:1 (2 parts oil, 1 part beeswax). The resulting paste was much softer and I liked the consistency out of the fridge. But as you recommended even more oil and I got my new batch of grapeseed oil yesterday, I melted down half of the new mixture and added grapeseed oil to a ration of 3:1 (3 parts oil, 1 part beeswax). That mixture didn't suit my needs well. First, it took like forever to harden. When it looked solid after 2 hours and I lifted the first can, the gellylike stuff sipped out of the can and made quite a mess. I had to wait another few hours before it was hard enough to be handled. Ok, not much of a problem. But that new mixture was too soft at room temperature (it was more like toothpaste, not like a solid paste). Even out of the fridge, it was too soft and I had to be very gentle with the towel to not overload it with paste. So I melted it all down again today and added more beeswax back to the 2:1 ratio. My new Stargazer 10.5'' skillet (I finally found one brand new from a private seller here in Germany at a realistic price) is in the process of seasoning with the new paste right now and the consistency is perfect for my needs now. But there's still a use case for a mixture with more beeswax (1:1 or even more wax up to 1:3). I like to cover the pieces I hardly ever use with that wax as a long term rust protection. If the paste is too soft, it could be wiped off easily when handling the skillets, especially during summer. Therefore, I will keep a batch of my old 1:3 mixture for that use case.

[@davidcutarelli493]

There appears to be a difference between Sunflower Oil and Sunflower Seed Oil. Is there a difference between Sunflower Oil and Sunflower seed oil? Which should I use?

[@squatch545]

Doesn't beeswax have fiber in it? As well as the cotton cloth? I use a blue shop towel. It's lint free.

[@brandonhoffman4712]

Great video! I've been doing tons of research on seasoning for some stuff I have coming. I feel like I have finally reached a happy place and am confident in moving forward, even though I have absolutely no experience seasoning a pan!

[@harveyh3696]

02:00 Thank you for clarifying the use of oil in cooking and seasoning. The past couple of years I have only used EVOO and Avocado oil as my main source of oil consumption. I will get some grapeseed oil when time comes to re-season my pans.

[@Cook-Culture]

Glad to be of help

[@Buciiio]

Would adding flaxseed oil be a no no? Would the combination of the three be bad for the mixture? Or maybe flax and sunflower. Or grape and flax? Im curious if you’re already tried this?

[@Cook-Culture]

Flax is questionable, because it's too good. So maybe a combo of flax and GS would be ideal.

[@rstumbaugh43]

Jed, wow, what a great video!! Thank you so much! I love watching your videos, I always learn so much!

[@Cook-Culture]

Thanks, Rick!

[@MMuraseofSandvich]

6:25 Quick tip: If you're using a scale rather than measuring cups to measure ingredients, just put the bowl/saucepan on the scale and tare or zero it, then weigh in your oil. One less thing to clean.

[@Cook-Culture]

Great tip!

[@richardwillford2418]

Great stuff! Getting a seasoning wax in Sweden is impossible. Now I've made my own - works great!

[@Cook-Culture]

That's great!

[@raybaker226]

Great wax. O. K. For stainless pans?

[@-fazik-3713]

This was the video I needed. Thank You!

[@Cook-Culture]

Glad it was helpful!

[@xwarp]

Going to make this paste today for the 6 dollar De Buyer 12" fryer I got from the local thrift. Have already watched a few of your other videos, and, I think in about 3 months, I'll be ready to beat Bobby Flay!

[@Cook-Culture]

Awesome!

[@apistosig4173]

awesone Jed - thanks, cooked up a treat 🙂

[@ashamancito4630]

Hey, I wanted to give you some feedback. Since I had previously struggled with seasoning a (admittedly not high quality) carbon steel pan and it becoming sticky, I decided to go for a fresh start. I got a De Buyer pan and made my own mix of a seasoning paste. It is just the cooking oil I had around (cheap canola oil), and beeswax.(I stuck to the ratio you provided). The result was great. I went through about four initial seasonings, after which I managed to cook ordinarily sticky foods like omelttes or röstis (swiss/german dish, made of grated potatoes) with little to no sticking. I am not sure why, but I seem to get the best results when I fry things using butter, rather than oil. The pan sort of stays slicker. My seasoning though seems to have harder times when it comes to meat. Especially bacon and ground beef like to stick or leave residue. Having said that, it is still not much, and with a bit of hot water and light scrubbing washes right off. To sum it up: The method you recommended works like a charm. Thanks for sharing! :)

[@Cook-Culture]

Great news! I'm so glad it worked

[@bobbywrigs8762]

I have the same experience. I cook with butter on my de Buyer. I pre-seasoned the pan with about 4-6 rounds of this paste.

[@andrewnewton2223]

I'm having the same issue with ground beef, any solutions?

[@bingster-223]

@@andrewnewton2223 maybe a slightly lower temperature and let the ground beef or burger cook a little before trying to move it around or stir. If you're making burgers let it sear on the bottom before flipping it. It still might stick but give it a try.

[@kentchr76]

I can really recommend everyone to try this recipe, cause it’s hands down the best I have ever tried for seasoning cast iron, and I have tried a lot. Thank you for sharing it! A little question…. One of my pans had a strange matte look when it cooled down, but a quick wipe with a dry cloth removed it and made the pan look shiny (not greasy/sticky). A bit weird. Do you know what could have caused it?

[@Cook-Culture]

Hi, I would assume that it was just a dry spot after washing, I would not be concerned. How is it now?

[@kentchr76]

@@Cook-Culture I know now that it was because I didn’t let the pan cook long enough after applying the wax.

[@ILoveTheAllCreator]

What's the measurements

[@mrp2209]

Hey Jed, awesome video! Totally relate to this, could not find myself a wax in Europe so I made my own, 1/3 wax and the rest oil. Cheers!

[@Cook-Culture]

Awesome!

[@albo1960]

How did this turn out because it is a higher ratio of wax to oil than in Jed's recipe (1:2 vs 1:3)?

[@yulac35]

@@albo1960 Jed recipe is actually 1:3. 1 of wax and 2x1,5=3 of oil.

[@HrWisch]

For me, 3:1 (3 parts oil, 1 part wax) turned out a little soft. I'm using 2:1 now and it works fine.

[@panda55c]

Thank you for sharing this seasoning wax recipe 🙏🙏❤️❤️ This is so cool! 👍👍

[@Cook-Culture]

You're welcome

[@484848474]

Very informative video. Thanks. I like to cook with peanut oil partly because of the high smoke point. Will this work with your recipe?

[@Cook-Culture]

It should. Let me know!

[@djC653]

Nice video, tnx. So do all beeswax candles ONLY have beeswax in them and nothing more? If not would there be an ingredient list? Or is this medium usually kept pure? I guess extra fragrance's would be detectable. Just askin'

[@Cook-Culture]

Good question. Look for 100% natural

[@eacorn4033]

and what about seasoning with tallow or suet? or other animal fats? are those high in fiber. i assume not. I know they don’t break down in heating, like seed oils, so perhaps they don’t make a polymer layer? would like to know your thoughts. thank you.

[@drunkonkerosene]

Hi. The only grapeseed oil available here (expensive and in small containers from special shops for healthy food and skincare et.c.) I suspect to be cold pressed or something. Will it work OK to use only sunflower oil or canola oil which I tend to use mostly at the moment?

[@Seraph137]

Does the beeswax source you all use have a website?

[@npm1421]

Beeswax the same one that make candles? Can I season stainless steel too?

[@lovelyhome9459]

Hi, thank you so much for sharing

[@creigdudley3016]

Thank you for that information.

[@alanharris3277]

Hi Jed. My quality measure for videos - certainly cooking related videos - is how many questions I'm left with (more = better). You never disappoint. Here are a few things I was left wondering about in this video: (1) What happens to the beeswax in the seasoning process. I have a fair appreciation of the role played by the polymerization of the fatty acid chains in the oil. Is the principle role of the beeswax simply to add a finer level of control to the application of the oil (uniformity and quantity). I wouldn't expect any material contribution to the protection provided by the bonding of the polymerized oil to the steel catalyst. Past it's smoke point, wax combusts. The by-product of the reaction is CO2 and H2O and perhaps ash residue from incomplete combustion. (2) In your discussion with the apiarists did the idea of unwanted residuals in the wax come up. The wax in the honeycomb is certainly exposed to a combination of plant protection products and veterinary substances. Some are of considerable concern if they exist in the honey, even at miniscule concentrations. For example, it's recommended that flumethrin applications be done only when the honey has been removed from the hive. I’d expect that any accumulation in the wax would transfer to the oils. (3) Why both oils? Both are effective by themselves. Is there any enhanced effectiveness by using them in combination? (4) Detailed information non cooking related seasoning (ncr) and initial seasoning is plentiful. Much is discussed about methods, oils, polymerization and bonding to metal, durability, etc. I find though that every discussion ends with some type of catchall comment, such as “ the seasoning will get better the more you cook” …… “the strength of the seasoning will get better over time, the more you cook” I have yet to hear anyone go on to explain how that happens, in the same level of detail they they had just used to explain the ncr or initial seasoning. I’m always left wondering: Is it just more microlayers? Are the microlayers accumulated during cooking somehow superior and if so, how so? Does the polymer/metal bond get tighter over time with cooking? How so? You’ve mentioned before that the “curing time” between cooking (oil application) may play an important role. It makes sense to think of this as an active process. In the world of stainless steel, the formation and removal of the protective layer formed by chromium interacting with oxygen is an ongoing process. Even if not analogous, may be a similar concept. Thoughts? al

[@ARGENTO-l3g]

none of these crap is healthy, because the oil will end up burning, and it will go directly into the food. There is no non-stick for steel. Stainless steel does not require any curing, just keep the surface clean. Steel as well as iron, before using it is washed with water and steel sponge, then it is cooked and when finished using it, it has to be washed very well and left with a light layer of edible oil, and this must be repeated every time we use it. But never, burn the oil and cook over it. "The curing" of steel products comes from many years ago when factories send their products to the markets and leave the factory with a layer of industrial protective oil, this to remove it has to be removed with another oil at a certain temperature to take it off. BUT IT NEVER BURNS, just heating it and passing a piece of paper is enough.

[@christiandanzig2283]

I love especially your question 4! it seems a PERFECT patina should be possible with non cooking seasoning also! except if carbon plays a role (contrary what Jed teaches)

[@christiandanzig2283]

@@ARGENTO-l3g thats what I´m wondering, too. people often say even tomatos can be cooked in good seasoned pan. But even if it´s not visible, it STILL removes a layer of seasoning or softens it. and as we learned, seasoning = polymerized oil. Polymer = esentially plastic. How can plastic be healthy?

[@alanharris3277]

@@ARGENTO-l3gSince you're not likely to ever come across pure iron, your reference to: "Steel as well as Iron" doesn't make a lot of sense??? It's all some form of Iron alloy but with differing amounts of carbon, alloying elements, and heat treatment.

[@george4salsa]

A question about seasoning process, Is it possible apply the Wok seasoning method to our de Buyer mineral b? exposing the pan to flame till metal became blu? Which difference between this 2 way of seasoning?

[@DimitrismaniatisGreekproud]

Sorry for my English, but I don't understand, can you please write what kind of oil you put in both oils and how much of each and how much in grams of Wax. Thank you very much🙏🙏🙏🙏

[@crizcroz]

I wonder if sunflower seed wax would be even better? It is said to have the highest oil binding capacity of all waxes.

[@Cook-Culture]

Let me know if you try it out!

[@ashamancito4630]

Quick question regarding the pot you use for this: will there be lingering flavours of the beeswax, or am I good to go to use it for cooking after a good cleaning?

[@Cook-Culture]

Strangely, no. You can not taste the beeswax

[@ftorreck]

Jed - are you suggesting the wax paste replaces the seasoning using oil only ? I have an old caste iron wok from Morsø - danish company - that I’d forgot all about letting it stand outdoor all winter. So I have restauration project coming up 🤓I’ll remove rust using vinegar and water and the season it - and that’s where my question comes from - can I simply treat the wok with the paste and then reapply paste after use ? So the paste becomes the seasoning ? And btw thanks for some very useful videos !!

[@Cook-Culture]

Hi, yes, use can use the paste in place of the oil. Have fun with the restoration!

[@jenky1044]

I'm confused, that pan looks too thin to be a cast iron pan that I've seen. Are you sure that's not steel.? Thank you for sharing the curing and demo for us. Best Regards

[@yulac35]

I think the pan is carbon steel but you can use the paste for both. I even used it with my carbon steel wok and works like a charm.

[@RicardoLeonardoAugusto]

Hi, thanks for the tip I'm gonna try! Are the oils you use natural oils or refined?

[@Cook-Culture]

Quite refined...here's why: kzbin.info/www/bejne/j4nYdYuarqqVjsk

[@Nazguloid]

The cast and carbon steel cookware is kind of hard to get here, I had to import it from an abroad online shop, since hardly anyone uses it here (except for maybe some prof. chefs). You can guess it is the same for seasoning paste. I got two Camp Chef cast iron pans (10" and 12") and a De Buyer Acier Carbone 28cm pan. Still getting used to them, how to cook in them and how to properly maintain them, what oils to use, etc. and I have to say your videos really helped me starting with everything and I want to thank you for making the awesome content. As a bit of constructive criticism, your audio is very inconsistent throughout your videos, a bit of work on that would go a long way to complement the otherwise great content you are putting out. Thanks again for the great paste recipe!

[@Cook-Culture]

Thanks for the comment!!

[@StaticCamperVan]

Awesome! 👍🏼

[@wolffclan1264]

Hi Jed, your videos about carbon steel pans are just awesome! (i just started using them and replaced all my old pans with DeBuyer ones). But i have a question: In a previous video about seasoning you mentioned to NOT use oils that contains fibers (like coconut or avocado oil) - so my question is - does sunflower oil contains NO fibers? Thanks in advance for your reply.

[@Cook-Culture]

Hi, thanks for the comment! Glad the videos are helpful. Yes, sunflower oil is usually quite refined and shouldn't have any fibre. I'd say that it's an excellent choice.

[@HrWisch]

Make sure to use a cheap, processed / refined oil that's labeled for high temperature searing / deep frying. The more expensive oils are often cold pressed / extra virgin and contain all sorts of secondary stuff. They're great for your health and tasty but not good as seasoning oil.

[@yulac35]

Hi, I am also in the journey of trying to cook with cookware that will last a lifetime or many generations. I am loving your channel so far. The idea of using seasoning wax is brilliant and I plant to make one myself as I leave in Europe and I just cannot find one. For a number of reasons I would prefer to avoid beewax and I was wondering if you are aware of a plant base alternative that could be used instead to make the seasoning wax. Thanks a lot in advance!

[@Cook-Culture]

Hi, thanks for the note. Glad to be of service. I do not have a vegan alternative to our paste at the moment but this is on my to-do list.

[@yulac35]

@@Cook-Culture Thank you for your answer. If I find an vegan alternative to bee wax that can be used for making seasoning paste I will let you know :-)

[@GistGappie]

I am very happy that you're sharing this recipe. It indeed is hard to het here in europe/netherlands. I will definitely make this and share the results to my friends that I'm helping with getting them of coated cookware.

[@Cook-Culture]

Sounds great!

[@GistGappie]

@@Cook-Culture made the paste and works like a charm! Thanks a lot.

[@ovidiuschiopu5758]

Would Sesame Seed oil work as well?

[@vloomn]

Is there a sub for bee's wax or should I just continue using only refined canola for seasoning? Thanks

[@Cook-Culture]

I haven't tested a Vegan sub, yet. Refined Canola is a great for now

[@tatyanakaya]

Hi, Jed. Thank you for this very informative video. What are your thoughts about using avocado oil for seasoning? Seems to be a perfect fit because of the high smoke point and no fiber content, however it doesn't seem to be a popular choice. Would you recommend mixing it with wax? Thanks.

[@Cook-Culture]

It can work fine but do go for the thinner oil. The fancy stuff does not season well!

[@tatyanakaya]

@@Cook-Culture Thanks! I actually tried it today with 1:4 ratio oil/beeswax and used it on my old 12" lodge that needed reseasoning. Did 3 rounds on stovetop, not oven and then cooked fresh squid/calamari. It was sliding around like you wouldn't believe! and all the gunk left behind slid right off with a paper towel wipe. Best seasoning I've done yet. But you're right, it is heavy, so I am hesitant to try it on carbon steel.

[@Cook-Culture]

@@tatyanakaya I bet it would be fine!

[@tatyanakaya]

@@Cook-Culture Thank you! I'll try it. Worst case scenario, I'll just strip and reseason with more "traditional" oils. BTW, it was 4 parts avocado oil, 1 part beeswax. My comment before was confusing :) Thanks again for your help. Love your channel!!

[@Cook-Culture]

@Tatyana Budanskaya yes, worst case scenario is an easy fix. The joy of using iron cookware!! Thanks for your support!!

[@lareunoia]

looks like fun. i got my oil and the beeswax. where do you purchase those screw-top metal tins?

[@fran8205]

Why do you use a mixture of the 2 oils ? Experts have recommended ? Cost ?

[@DermoniS]

Can I just use sunflower oil instead of 2 types of oil ? Would I get same result/good product ?

[@Cook-Culture]

Yes, it's all so very close.

[@DermoniS]

@@Cook-Culture Thx for answer. Got my Mineral B few days ago and I want to take care of that pan

[@infinitebeing5884]

Awesome information thanks bother! I have a similar salve I made with beeswax and mineral oil to treat wood knife handles and cutting boards. Would mineral oil would be ok for this application as well? I've never heard of it being used in seasoning so there must be a reason... Cheers and thanks for helping the world be rid of disposable pans!

[@Cook-Culture]

I wouldn't suggest using mineral oil on heat.

[@lizcademy4809]

You need an oil that will polymerize - this is a chemical reaction produced by heating the oil and time. Mineral oil will not polymerize. If you want to test this, smear a bit of oil on a glass surface, and wait a week. If the oil is still oily, it won't work for seasoning. If it's dry or sticky/tacky, it will.

[@tijmen123454]

Hi, Big fan of your channel! I tried your seasoning paste (1/3 bee wax from my local bee farm, 1/3 grapeseed, 1/3 sunflower oil) and then used the oven seasoning (3x 1 hour) method on my mineral B debuyer. However, after the first time cooking the seasoning came off. I would love to try again but should i completely clean the pan with soap and then reseason it or should i just apply paste over the old seasoning? Also, any idea what I have been doing wrong here? Your reply would be much appreciated :)

[@Cook-Culture]

Hi, thanks for the note. Can you send me some pictures of the pan to [e-mail]. Also, let me know how you prepared the pan before you started seasoning. Thx.

[@tijmen123454]

@@Cook-Culture will do!! Thanks a lot for your help!

[@Gert45000]

Thank you once again for a great video, is it possible to get those measures in metric? 🙂

[@Cook-Culture]

Any measurement, but use a 1:3 ratio of wax to oil

[@joannosredneh964]

Thanks for this. I purchased two tins of the BuzzyWaxx from you. One of them uses olive oil, the other Canola oil as one of the waxes. You don’t recommend these other oils in this video. Should I stop using them?

[@Cook-Culture]

No, Buzzywaxx is excellent! Please keep using them.

[@berniem.6965]

Canola, grapeseed, sunflower and olive oil all work fine as long as you use refined oil (which is filtered an therefore contains no fibres). You can also use a mixture of those oils. I like a blend of canola and grapeseed oil to season my iron cookware.

[@mailleweaver]

Quick reference: 25% Beeswax, 75% Oil. That's 1 part wax to 3 parts oil by weight.

[@pumix]

Thanks for sharing, this looks great! Would you recommend using white or yellow beeswax, if both are available to me? Or are both good?

[@Cook-Culture]

Hi, I am not a beeswax specialist but as far as I know, beeswax is a different colour depending upon what the bees eat. That does not mean that white may be bleached or refined somehow??

[@Mintstar_Oceanpop]

I'm a bit late, but the color of beeswax is usually determined by the age of the wax. Freshly drawn wax is usually very light in color to the point of being white while yellow is a bit older. When harvesting honey, the cappings that contain the honey in each cell is removed, usually with a blade of some sort, and the cappings are filtered out and saved. Honey cappings are usually the freshest wax in the hive during honey harvest season, therefore usually light yellow or white. Yellow wax typically comes from honey comb that is 1-3 years old or older that beekeepers swap out so the bees can make new wax. This is then melted and filtered several times until only beeswax remains. As a side note, in some honey bee breeds the wax is nearly pure white when made in the hive, but it eventually yellows from bee foot traffic and looks like wax from any other bee breed. Sorry for the long comment.

[@hautehussey]

There is white beeswax that is more refined and bleached, using a natural pressure filtration/air. That is probably preferable for this use because it will have less fibrous material.

[@Mintstar_Oceanpop]

@@hautehussey That's good to know. Thanks!

[@Tettoffensive]

Is there an explanation for why this works better than just straight oil?

[@Cook-Culture]

The wax allows you to apply super thin layers very easily.

[@maryingreensboro]

So you don't need food grade oil bees wax to season the pan? I have been looking for a food grade premade wax. Thanks

[@Cook-Culture]

You don't 'need' it, but it's helpful

[@maryingreensboro]

@@Cook-Culture thanks for your response!

[@Bruhstorfer]

Can you provide more information on what you mean by "Fibrous oils"? I'm trying to find more information and I don't think you are referring to "Nutritional Fiber". Thanks.

[@Cook-Culture]

Hi, fruit oil contains fruit pulp, while tasty, is not conducive for a good seasoning. The fibre will cook onto the pan creating carbon build up

[@bluegrod]

So I have essentially the same paste but my question is concerning the rag. Do you sell rags or how do you tell if a rag is 100% cotton as I don't dare use any rags I have as I don't know there content and like you I'm sick of wasting paper towels

[@Cook-Culture]

Howdy, just use an old piece of terry towel or a lint-free kitchen towel. about 6" x 6"

[@bluegrod]

@@Cook-Culture ok thank you

[@sagex180]

What kind of wax works well other than beeswax?

[@Cook-Culture]

There are vegan options

[@isabellajespersen5730]

Than you - I was going to ask the same question. As a vegan, beeswax is a no go 😊

[@sammydavis3796]

Awesome video brother !!

[@Cook-Culture]

Thanks for watching

[@ilovemikerogers]

What temperature do you use with this blend for seasoning a new/restored pan for the first time?

[@Cook-Culture]

350 to 400 in the oven for 1 hour

[@ilovemikerogers]

@@Cook-Culture Thanks for the reply and that's really interesting. I know grapeseed's smoke point is around 420° and sunflower's is like 450°, so I would have wasted my time and then blown the doors off if you hadn't replied 😂. I made a batch last week. Thank you!

[@Cook-Culture]

​@@ilovemikerogers my pleasure!

[@maryreeder5998]

Can this be used for stainless steel pans?

[@Cook-Culture]

Check out my 'non stick' stainless steel video

[@msv7272]

Hello, I want to make this but am confused by the different numbers mentioned, 1.5 and 1.9 of the oils with the 1.3 beeswax. Then you weighed 1.9 of the oils. Do I use 1.5 or 1.9 of the oils with the 1.3 beeswax? Thank your so much!!! ❤️

[@Cook-Culture]

Hi, it all depends on how much wax you start with. Weigh your candle and calculate your oil based on a 1:3 ratio

[@msv7272]

@@Cook-Culture I’m sorry, I still don’t understand. Each of my beeswax sticks I have weighs 1 oz each. I can cut them. So do I use this measurement: 1.3oz beeswax and 1.9 oz of each oil? Thank your for helping me!!!

[@Cook-Culture]

@msv7272 if you have 1 oz of wax then add 3 oz of oil.

[@msv7272]

@@Cook-Culture Thank you so so much!!!

[@mmarcus62]

what is the benefit of adding wax to the seasoning oil?

[@Cook-Culture]

It helps apply the oil very thinly

[@davidcooke7744]

Hi ya if I make a batch of seasoning should I keep it in the fridge so it can’t go bad?

[@berniem.6965]

It's not mandatory but it also doesn't hurt. I keep my self made paste in the fridge.

[@Cook-Culture]

In theory, the wax should suspend the oil so there is no need to refrigerate but it's can't hurt.

[@chadblanchard2608]

Would you use this on a blackstone griddle?

[@Cook-Culture]

anything that needs to be seasoned

[@gjk282]

Thank you!

[@Cook-Culture]

You're welcome!

[@mib20000]

do you sell your tins in the US? the shipping from canada is $22.00

[@Cook-Culture]

Yes, the shipping is nuts. Go for Buzzywaxx. It works great!

[@yogita72599]

Can you just use the grapeseed oil if you are allergic to sunflower oil?

[@andboom293]

I'm going to try it 🤷🏼‍♂️

[@JacobMoen]

Grapeseed will get too hard and glassy on its own. Use canola oil instead of sunflower oil. That should work fine.

[@hautehussey]

@@JacobMoen what do you think about flax?

[@filosofodemierda]

I have a 20% grapeseed and 80% sunflower seed oil, would that work?

[@Cook-Culture]

The amount of each doesn't really matter. Play with your blend until you find what you like.

[@filosofodemierda]

@@Cook-Culture Thank you. Will do!

[@jd8710]

Cool, thanks

[@mayacostanza3603]

So kind, thanks for sharing the recipe. **Though I don't have cast iron at home :D

[@Cook-Culture]

My pleasure 😊

[@JP-su8bp]

Thank you.

[@lilysix]

Hey :) I can see the error in my way of following other KZbin videos where they didn’t specify the oil type, as now my pan is a sticky mess lol. However, I’ve done a few wax projects and my understanding is there are two types of beeswax and not all are food safe. Even when buying local. Did you find anything similar with your research. Im drawing a blank on the process in which it isn’t food safe.

[@Cook-Culture]

Yes, I understand the same thing but I buy ours from a local farm and it's great. Golden yellow. The other trick with seasoning is to keep the heat a bit lower than you'd think and cook for longer....stove top method. Thanks!

[@LindaSullivan-sw3mv]

You want to use beeswax that is from the cappings cut off during extracting honey, not the wax from brood frames.

[@godssheep3959]

@Cook Culture So what is the logic behind using a combination of sunflower seed and grapeseed oil rather than using just one or the other?

[@Cook-Culture]

There is an argument that sunflower is better than grapeseed, but not conclusive. This recipe splits the difference.

[@christiandanzig2283]

Hi Jed @@Cook-Culture why not use rapeseed oil then?

[@Cook-Culture]

@@christiandanzig2283 That will work!

[@christiandanzig2283]

@@Cook-Culture does the wax also help reducing beading? if I use a bit of rapeoil/canola, no matter how dry I rub the pans, during heating process it will ALWAYS go into small beads that polimerize. I never had it that the baked oil stayed "invisibly" distributed over the pan. so I always need to rerub the pan midways, which is annoying (and risky because the oil may be in polimerization process already)

[@Cook-Culture]

@@christiandanzig2283 I'm not sure if it will solve that problem but it will help apply the coat evenly. The beading sounds like too much heat.

[@LongbranchOlivetti]

I guess this would work just fine with only bees wax and grapeseed oil?

[@Cook-Culture]

Yes. Go 1:3

[@juanpablogonzalez2882]

is that wax edible?

[@Cook-Culture]

yes

[@sazji]

I wish beeswax candles were as easy to find as they evidently are in Canada! I can’t even find beeswax at my local hardware store. Luckily my housemate had a block of it lying around. :-)

[@pbourlart]

You can find that in craft stores, though. Or, worst case scenario, on Amazon.

[@pepprdgefarm]

Excellent content. Thank you!

[@daveappleby2279]

Why do you use both oils and just not sunflower or grapeseed?

[@Cook-Culture]

Personal preference. I like the consistency, but you could go all-in with one or the other

[@daveappleby2279]

@@Cook-Culture Thank you, by the way you and your videos are great!!!!!

[@Cook-Culture]

@@daveappleby2279 Thanks, Dave. That is kind of you. I enjoy passing on my very niche experience and love helping people!

[@sammydavis3796]

Will flaxseed oil work with this

[@Cook-Culture]

It can but it can also have a bad taste. We've found the best option is grapeseed oil

[@hautehussey]

I was thinking of making one that included flax for the initial coats and then the other two for the final coats.