The beeswax is used to prevent the pan from rusting and to save time when seasoning. Prior to first use, clean the pan with very hot water to remove the beeswax from the entire pan. If at first use, you notice any wax residue, use a paper towel to wipe your hot pan clean or heat your pan on a baking sheet in the oven at 200°F and when pan is hot, wipe clean.
How to season a steel pan:
Seasoning, cover the bottom of the pan with flavourless oil and heat for 5 minutes, Let the pan cool before draining the oil and then wipe clean with paper towels. Repeat the process a second time and your pan is ready for use.
After this process, the pan will acquire a natural non-stick property and darken over time. After cooking, wash the pan in hot water, wipe with a soft sponge and dry thoroughly.
Do not use dish soap and do not remove the black layer that forms at the bottom of the pan, it will make a solid film and create a non-stick surface.
Dry thoroughly to prevent rusting and store in a dry area.
The pan will darken with use, creating a naturally non-stick surface.