Your candle was
only the beginning.
Every Cocotte candle is poured into a vessel built to outlive it — miniature enamelled cast iron that's been the backbone of French kitchens for generations. Here's how to empty it, clean it, and put it back to work.
Burn
60–70 hours of fragrance, poured into cast iron.
→Empty
Melt the last of the wax free in a low oven.
→Clean
A warm wash and it's ready for the stovetop.
→Reuse
A lifetime of eggs, focaccia, and morning salt.
Get every last bit of wax out.
Two ways to do it, depending on how much wax is left and how much patience you're bringing to the job. Both leave the enamel completely unharmed.
The Freezer Method
~2 hours, mostly hands-off- Place the finished cocotte in the freezer for 1–2 hours.
- Cold wax contracts and pulls away from the enamel on its own.
- Turn the cocotte over and gently pop the wax disc free with a dull butter knife.
- Lift out the cotton wick base and its metal tab along with the wax.
The Warm Oven Method
~10 minutes, best for a full melt- Preheat your oven to 200°F (93°C) and set the cocotte on a lined baking sheet.
- Warm for 5–10 minutes, just until the last of the wax turns liquid.
- Using oven mitts, carefully tip the melted wax into a lined trash bin — never down the sink.
- Wipe the interior with a paper towel while it's still warm to lift any remaining film.
Bring the pot back to life.
Enamelled cast iron is one of the only vessels that goes straight from candle to kitchen — there's no seasoning required, no oiling ritual. The enamel coating is already the cooking surface.
Wash warm
Hand wash with warm water and a mild dish soap, using a non-abrasive sponge to protect the enamel's finish.
Lift residue
If any fragrance or wax film lingers, work in a spoonful of baking soda with warm water, let sit 10 minutes, then scrub gently.
Dry fully
Rinse clean and dry completely before storing or cooking — enamel is nonreactive, so there's nothing else to do.
One vessel, endless possibilities.
This is the whole idea — a candle that becomes cookware. Here's where past customers put theirs to work.
Cook
Individually-sized, stovetop-to-table savory cooking.
- Baked eggs en cocotte
- Shakshuka for one
- French onion soup
- Individual mac & cheese
Bake
Miniature bakes with a crackling, cast-iron crust.
- Mini focaccia
- Individual bread pudding
- Brownie or chocolate pudding
- Dutch baby pancakes
Keep
A permanent, beautiful home for the essentials.
- Flaky sea salt by the stove
- Spice and herb blends
- Softened butter
- Rings, keys, or trinkets on a shelf