$20.00
We will hold your cart for 15:00.
Buy Made In Carbon Steel Seasoning Wax, the specially formulated rice bran wax and high-smoke point oil blend that keeps carbon steel and cast iron well-seasoned, now $10 (down from $14.99) with free shipping over $45 and 10% off with coupon EDGE10.
Categories : Series
SKU : HON-SER-022
Share This:
Made In Carbon Steel Seasoning Wax keeps your Carbon Steel well-seasoned with a specially formulated blend of rice bran wax and two high-smoke point oils. Buy online now at $10 — down from $14.99 — with free shipping over $45 and an extra 10% off with coupon EDGE10.
Apply a thin layer to a warm, clean pan with a cloth, wipe off excess until the pan looks nearly dry, then heat briefly. Use after cooking or after re-seasoning to protect and build the polymerized surface.
Yes — the wax works on cast iron too, conditioning and protecting seasoned surfaces the same way.
For daily-use pans, a light wax application after each cook or every few uses maintains the seasoning; full re-seasoning only when the surface looks dull or patchy.
Stickiness means too much oil was left on. Heat the pan to re-polymerize or scrub lightly, dry, and reapply a much thinner layer of wax.
At $10 versus $14.99, you save 33%. Pair with coupon EDGE10 for an extra 10% off, or bundle with a pan purchase to clear the $45 free-shipping threshold. Buy online now.
Specially formulated rice bran wax and two high-smoke point oils — pro pan care at $10
Works on carbon steel and cast iron to build, protect, and maintain seasoning
Save 33% at $10, plus 10% off with coupon EDGE10 and free shipping over $45
Price: $10
Series: Carbon Steel Seasoning Wax
Compare At: $14.99
Ingredients: Rice Bran Wax, Two High-Smoke Point Oils
Product Type: Seasoning & Maintenance Wax
Compatibility: Carbon Steel, Cast Iron
Seller: Honed Edge Cutlery
The finishing step pros use to keep carbon steel slick, dark, and rust-free.
$14.99 value for $10 — save 33%, stack EDGE10 for 10% more, and bundle with a pan to hit the $45 free-shipping threshold.
Apply a thin layer to a warm, clean pan, wipe until nearly dry, and heat briefly to polymerize and protect the surface.
Yes — it conditions and protects cast iron seasoning the same way it does carbon steel.
A light wax application after cooking or every few uses maintains seasoning; full re-seasoning only when the surface dulls.
Too much oil was applied — heat to re-polymerize or scrub lightly, dry, and reapply a thinner wax layer.
$10 (33% off $14.99), plus coupon EDGE10 for an extra 10% off and free shipping over $45.
I used to mess around with flaxseed oil and paper towels, getting uneven results. This wax goes on thin and even, and my carbon steel pan has never looked better. The tin lasts forever too.
Simple product that does what it promises. A little goes a long way and the pan wiped out clean after the oven seasoning. Wish the tin were bigger for the price, but it'll last months.
After a year of hit-or-miss DIY seasoning, this wax gave me the slick, dark patina I'd been chasing. Two thin coats and a bake later, eggs were sliding around like it was nonstick. Highly recommend for anyone serious about carbon steel.
Easy to apply, smells clean, works great.
I use this after every few cooks to touch up my carbon steel skillet and my cast iron Dutch oven. The rice bran wax spreads beautifully with no tackiness, and there's no weird smell when the pan reheats. My seasoning has never been this consistent. Total game changer for pan care.
It works well and the application is cleaner than liquid oil. But $10 for a small tin feels steep when a bottle of oil costs less, even if this does perform better. I'll probably rebuy on sale.
Loved the first tin so much I ordered two more — one for me, one for my brother who's always complaining about his rusty cast iron. This fixed my seasoning issues in one weekend. Can't say enough good things.
Applied it exactly as directed, twice, and my pan honestly looks and performs the same as when I season with regular oil. Maybe my expectations were too high. It's not bad, just not noticeably better than the cheap method.
My carbon steel wok kept developing rust spots no matter how carefully I dried it. Since using this wax after each cleaning, zero rust in three months. A thin coat also protects it during storage. Exactly what I needed.
I'm 68 and have seasoned cast iron for fifty years. This is the easiest product I've used — no smoke clouding up the kitchen, no sticky residue, just an even protective layer. My granddaughter recommended it and she was right.
Great results — even, durable seasoning with a nice sheen. My only note is that it can get a bit greasy around the tin lid, so store it carefully. Otherwise a genuinely useful product I'll keep buying.
Stripped and reseasoned a garage-sale carbon steel pan using this wax and it came back better than new. Dark, slick, evenly seasoned after just two rounds. Honestly amazed.
