Using the beeswax along with multiple oils provides different length hydrocarbon chains, leading to a more complex polymer coating that is supposed to be more durable than one from a single oil type.
I have my own bees so I have a lot of wax and I’m going to make this blend and just try it as I preseason my southwest disk when I get it. It may not make any difference, but it will be fun to do. Thank you so much for your videos. I’m learning so much from you.
the bees wax seasoning compound will keep oil from going rancid between uses (oil is not exposed to the air). i have used buzzywaxx and crisbee. take the pan out you're going to cook with, while its heating up rub a small amount of cooking oil or crisco (your choice) around the pans cooking surface, when pan is properly heated up then add your butter to melt and then your food. clean pan as you normally would, dry on medium low heat, while the pan is still warm to touch apply beeswax compound, rub in , remove excess then store pan until next use.
The seasoning wax pucks I make are 1/3 by weight beeswax, grapeseed oil, avocado oil. Instead of putting them in tins, I measure them out into foil cupcake liners in a cupcake pan. I store those in a Ziploc bag in the fridge, and when I need to do seasoning you can just unwrapped one and rub it directly on the hot pan and then wipe off any excess.
I make my own out of 30% wax, 35% Crisco, 35% grape seed oil by weight. Just made 4 lbs of it a couple days ago for my cast iron. It works much better than oil by itself. I think the seasoning is much more durable. I store it in the freezer so it will last forever.
Thank you. I just bought a new carbon steel skillet and these were some of the questions I had in how to treat and season. One thing’s for sure, I am not spending the 20+ $ the company wants for their seasoning mix which is…bee’s wax/canola oil/grape seed oil.
Glad it was helpful! After using the seasoning wax for a while, I am leaning more towards using either straight grape seed or canola oil for pan seasoning. The addition of the beeswax may be beneficial if the pan isn't used frequently. After using it, I'm just not 100% sure the wax is necessary.
Good comparison. I bought the Firebox pan after seeing one of your prior videos. At this point the DeBuyer I own is definitely more 'non-stick' than the Firebox, but that is probably due to overall use of each pan, as I use the DeBuyer much more often. But, I'll try your seasoning wax mixture on the Firebox and see if that makes a difference.
Thank you, Mr. Winger. Same here. I've used the De Buyer much more also. I think I'll make a point to ise the Firebox aluminum pan more in hopes of improving it's sticklessness. (New word?) I'm interested in hearing what you think of the seasoning wax.
If you will let the carbon pan heat for 5 min on med to med hi, then drop your butter in until it stops foaming then you can add your egg and should see a little lifting around the edges in a short time. At that time a little quick shake of the pan should cause the egg to move.
I didn't, and haven't. Since the discadas are do big, I haven't taken them through a "formal" seasoning process. I'm mostly preheating them well and using plenty of oil when cooking to allow them to season as they are being used. On a side note about the seasoning wax specifically. For routine seasoning, I have switched back to solely using an oil that has a high smoke point. I'm not routinely using the seasoning wax. From my limited use with the seasoning wax, for me it seems most beneficial to use it on a pan that will be exposed to high humidity, or may not be used often. I think the additional functionality of the wax is especially helpful in these cases. I'm interested to hear your thoughts as you make and use your seasoning wax.
... It seems noteworthy to add that the discadas we have gotten from Southwest Disk have a very slick cooking surface. I've never had veggies stick to it at all. Meats will stick a little, so I have to find a balance of oil, temperature, and stiring.
100% beeswax is food safe and is one of the ingredients used in making the seasoning wax shown in the video. I don't know what beeswax options are best for candle making. According to HeritageSteel.us, the source linked below, "Similar to cast iron, stainless steel cookware can be seasoned to create a semi-nonstick surface of polymerized oil molecules. Unlike cast iron, seasoning on stainless is not meant to be continuously built up. Instead, a temporary seasoning layer can be added to aid in cooking delicate foods like fish or eggs." Source: www.heritagesteel.us/pages/cooking-techniques#:~:text=Similar%20to%20cast%20iron%2C%20stainless,foods%20like%20fish%20or%20eggs.
Yes. This is the same blend of oils/beeswax that Buzzy wax makes for their cast iron seasoning in a tin. It is marketed for cast iron and carbon steel and if it weren't so pricey to keep buying, I'd continue using it...gives a beautiful finish, however; I now make my own that consists of either grapeseed and avocado oils with beeswax or grapeseed and sunflower oil and beeswax. Works beautifully on cast iron.
Boil vinegar with water and oil inside the carbon steel, let it do a rolling boil for about 2-3 minutes and let it sit for about 5 minutes discard the water and wipe, eggs will slide right out. No need of doing that tedious oven tactic, same for cast iron, reseason sporadically, I do it about every 6 months? Personally I don’t want any wax residue. Dry your pan with heat from the stove for a few seconds, put away and you’ll never have rust.
What residue do you speak of? This oil/beeswax combo makes a beautiful patina. Rich color with shiny, smooth surface (no sticky/tacky feel whatsoever) that is far superior, in my opinion and experience, to oil alone. I do find it works even slightly better if you do the initial seasoning with grapeseed oil and then all future seasonings with the oil/wax combo. Virtually indestructibe.
What makes this video so good is that you made your experiment so transparent for us. i appreciate it!
Thank you. You are very kind.
Using the beeswax along with multiple oils provides different length hydrocarbon chains, leading to a more complex polymer coating that is supposed to be more durable than one from a single oil type.
Thank you for the explanation. So helpful.
I have my own bees so I have a lot of wax and I’m going to make this blend and just try it as I preseason my southwest disk when I get it. It may not make any difference, but it will be fun to do. Thank you so much for your videos. I’m learning so much from you.
This is just the coolest, and it sounds so fun. I appreciate your kind words.
the bees wax seasoning compound will keep oil from going rancid between uses (oil is not exposed to the air). i have used buzzywaxx and crisbee. take the pan out you're going to cook with, while its heating up rub a small amount of cooking oil or crisco (your choice) around the pans cooking surface, when pan is properly heated up then add your butter to melt and then your food. clean pan as you normally would, dry on medium low heat, while the pan is still warm to touch apply beeswax compound, rub in , remove excess then store pan until next use.
Your videos are such a big help and are appreciated!
Thank you so much, @Okie Jammer.
The seasoning wax pucks I make are 1/3 by weight beeswax, grapeseed oil, avocado oil. Instead of putting them in tins, I measure them out into foil cupcake liners in a cupcake pan. I store those in a Ziploc bag in the fridge, and when I need to do seasoning you can just unwrapped one and rub it directly on the hot pan and then wipe off any excess.
Oh, how very cool! Love the use of the foil liners.
I make my own seasoning paste, which includes beeswax. I find it gets the pans to a non-stick status much quicker than just oil.
I make my own out of 30% wax, 35% Crisco, 35% grape seed oil by weight. Just made 4 lbs of it a couple days ago for my cast iron. It works much better than oil by itself. I think the seasoning is much more durable.
I store it in the freezer so it will last forever.
Cool! This is awesomeness.
Thank you. I just bought a new carbon steel skillet and these were some of the questions I had in how to treat and season. One thing’s for sure, I am not spending the 20+ $ the company wants for their seasoning mix which is…bee’s wax/canola oil/grape seed oil.
Glad it was helpful! After using the seasoning wax for a while, I am leaning more towards using either straight grape seed or canola oil for pan seasoning. The addition of the beeswax may be beneficial if the pan isn't used frequently. After using it, I'm just not 100% sure the wax is necessary.
Good comparison. I bought the Firebox pan after seeing one of your prior videos. At this point the DeBuyer I own is definitely more 'non-stick' than the Firebox, but that is probably due to overall use of each pan, as I use the DeBuyer much more often. But, I'll try your seasoning wax mixture on the Firebox and see if that makes a difference.
Thank you, Mr. Winger. Same here. I've used the De Buyer much more also. I think I'll make a point to ise the Firebox aluminum pan more in hopes of improving it's sticklessness. (New word?) I'm interested in hearing what you think of the seasoning wax.
Love the wax oil combo. I buy one already made I use it on my cast iron
Awesome. Jolene, I take it that means you find the wax oil combo to season better than oil alone?
If you will let the carbon pan heat for 5 min on med to med hi, then drop your butter in until it stops foaming then you can add your egg and should see a little lifting around the edges in a short time. At that time a little quick shake of the pan should cause the egg to move.
Thank you, Paul. Ahh. So beautifully logical.
Did you do this with yourdiscadas when you got it?
I didn't, and haven't. Since the discadas are do big, I haven't taken them through a "formal" seasoning process. I'm mostly preheating them well and using plenty of oil when cooking to allow them to season as they are being used.
On a side note about the seasoning wax specifically. For routine seasoning, I have switched back to solely using an oil that has a high smoke point. I'm not routinely using the seasoning wax. From my limited use with the seasoning wax, for me it seems most beneficial to use it on a pan that will be exposed to high humidity, or may not be used often. I think the additional functionality of the wax is especially helpful in these cases. I'm interested to hear your thoughts as you make and use your seasoning wax.
... It seems noteworthy to add that the discadas we have gotten from Southwest Disk have a very slick cooking surface. I've never had veggies stick to it at all. Meats will stick a little, so I have to find a balance of oil, temperature, and stiring.
Never used wax before, just Flax or Avocado. may give it a go.
Is beewax the same beewax for making candles ? Can I use with stainless steel?
100% beeswax is food safe and is one of the ingredients used in making the seasoning wax shown in the video. I don't know what beeswax options are best for candle making.
According to HeritageSteel.us, the source linked below, "Similar to cast iron, stainless steel cookware can be seasoned to create a semi-nonstick surface of polymerized oil molecules.
Unlike cast iron, seasoning on stainless is not meant to be continuously built up. Instead, a temporary seasoning layer can be added to aid in cooking delicate foods like fish or eggs."
Source: www.heritagesteel.us/pages/cooking-techniques#:~:text=Similar%20to%20cast%20iron%2C%20stainless,foods%20like%20fish%20or%20eggs.
@@wobblyotteroutdoors thank you
You're welcome.
would this method also work on old cast iron pans as well?
Hi, Patrick. Yes, definitely.
Yes. This is the same blend of oils/beeswax that Buzzy wax makes for their cast iron seasoning in a tin. It is marketed for cast iron and carbon steel and if it weren't so pricey to keep buying, I'd continue using it...gives a beautiful finish, however; I now make my own that consists of either grapeseed and avocado oils with beeswax or grapeseed and sunflower oil and beeswax. Works beautifully on cast iron.
That much butter could make a rock non-stick.
Ha ha. Yep.
The second pair of eggs were obviously fresher as well.
Interesting. Eggs were all from the same batch though.
They certainly didn't act like it.@@wobblyotteroutdoors
I hear ya. Maybe it was a temperature thing.
Boil vinegar with water and oil inside the carbon steel, let it do a rolling boil for about 2-3 minutes and let it sit for about 5 minutes discard the water and wipe, eggs will slide right out. No need of doing that tedious oven tactic, same for cast iron, reseason sporadically, I do it about every 6 months? Personally I don’t want any wax residue. Dry your pan with heat from the stove for a few seconds, put away and you’ll never have rust.
What residue do you speak of? This oil/beeswax combo makes a beautiful patina. Rich color with shiny, smooth surface (no sticky/tacky feel whatsoever) that is far superior, in my opinion and experience, to oil alone. I do find it works even slightly better if you do the initial seasoning with grapeseed oil and then all future seasonings with the oil/wax combo. Virtually indestructibe.
Vinegar will eat your seasoning off.
Should have maybe washed the pans and retested to see residual effect a few times too. All the same It was a good experiment
Thanks.