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I’ve used grapeseed oil straight from the kitchen before, but this blend with the beeswax is way less drippy and spreads thinner, so I don’t waste half the bottle wiping excess off. After three coats on an old skillet, eggs slide around like they’re on glass. Keeping it in the fridge is a small hass

I was skeptical about needing a special oil for my cast iron, but this blend with the beeswax spread so smoothly and the pan's surface felt noticeably slicker after just two coats. I like that I can pop it in the fridge to keep it fresh, since I don't cook daily.

The beeswax in the mix makes a real difference—my skillet's surface feels slicker after just two coats, and the smell during seasoning is way more pleasant than the plain oil I used before. I've already stashed the bottle in the fridge since I know it won't last past the year mark.