Seasoning a cast iron pan with a beeswax and avocado oil blend is an absolute game-changer. Avocado oil has a massive smoke point (around 520°F/270°C), and beeswax adds a tough, water-resistant barrier that helps build a smooth, non-stick glide much faster than oil alone. 1. Prep the Pan Wash: Scrub your cast iron clean and remove any food debris. Dry completely: Pop the pan on a stovetop burner over low heat for 5 minutes to evaporate every drop of moisture. Water is the enemy of seasoning. 2. Apply the Paste (The "Buffing" Step) Warm the pan: Heat the pan until it’s hot enough you can still touch it but not hot enough to burn you). This opens up the iron's pores and melts the paste instantly. Apply: Scoop a very small amount like the size of a pea, of your paste onto a paper towel or lint-free cloth and rub it all over the pan (inside, outside, and handle). Buff it out (Crucial!): Take a clean paper towel and wipe it all off. Wipe it like you made a mistake and didn't want it there in the first place. You only want a microscopic, molecular layer left behind. If it looks wet it’s too thick and will turn sticky and flake off. 3. Bake it On In the oven: Place your pan upside down in the oven. Heat it up: Set your oven to 450°F to 475°F (230°C–245°C). Bake: Once the oven reaches temperature, let the pan bake for 45 mins to an hour. It will be a little smoky so open some windows. Cool down: Turn off the oven and let the pan cool Pro Tip: Repeat steps 2 and 3, three or four times if you are starting from bare iron to build a rock-solid, deep black foundation. You can also use this as protective layer after each use, great for camp ovens to prevent rust in storage Ingredients: Pure avocado oil and bees wax
