Care and Seasoning Wax - Cast Iron - Valhal Outdoor
- Protects cast iron against rust and damp spots
- Builds a smoother layer with every seasoning burn
- Solid wax: doesn't drip and you use very little
This product cannot be ordered at the moment.
Without a sealed layer, cast iron gets rust spots within a few days, even when stored dry. This seasoning wax from Valhal Outdoor is meant for the moment a new pan gets its first layer, and for every maintenance round afterwards. You rub a thin layer onto the warm cast iron, let it bake in, and end up with a smooth layer that keeps moisture out.
When you use it at Nomad Fire
With a brand new pan, after a thorough clean, or as soon as a skillet or dutch oven looks dull and dry. A pan you have sanded down after rust spots also needs a new layer right away.
- Solid wax instead of oil, no mess
- A thin layer is enough, thicker just makes it sticky
- Each seasoning round makes the layer darker and smoother
Clean the cast iron first and dry it, warm it until lukewarm, apply a very thin layer and wipe most of it back off. Then place the pan on the kamado until the wax smokes, and let it cool down gently. Check out more care products at cast iron accessories or the cast iron skillets to get started.
