Europe-wide free shipping from 50 € Handmade in Chiang Mai — B Corp certified Beeswax instead of plastic — reusable for up to 2 years

Beeswax Wrap Care Guide

Beeswax wraps ask very little of you. Treat them right and they'll keep your food fresh for up to two years — the only real rule is that wax and heat don't mix. This guide covers everything: washing, drying, storage, the oven trick that revives a tired wrap, and what to do when a wrap finally retires.

The short version

  • Wash in cold or lukewarm water only — never above about 60 °C (140 °F)
  • Air dry; no wringing, no radiators
  • Store somewhere dry, away from heat
  • Never wrap raw meat, raw fish or raw egg
  • Losing its grip? A few minutes in the oven brings it back
Beeswax wraps in use: wrapped around avocado, lemon, cheese and bread, covering a salad dish
One set, many jobs — and every wrap asks for the same simple care.

How to wash your wraps

  1. Shake it off: Shake or brush off any crumbs and food residue.
  2. Rinse cold: Rinse the wrap under cool or lukewarm water. For greasy spots, add a small amount of mild, alcohol-free washing-up liquid.
  3. Wipe gently: Use a soft sponge or cloth — treat it like a delicate plate, not a frying pan. Stiff brushes and scouring pads will scratch the wax coating.
  4. Rinse off: Rinse away any soap and you're done.

The one mistake to avoid at all costs: hot water. Beeswax starts to soften at around 60 °C, and once the coating melts away, the wrap loses its magic. That also rules out the dishwasher.

Freshly cleaned beeswax wraps covering bowls and a baking dish
Washed cold, air-dried — and straight back on the bowl.

Drying

Let washed wraps air dry: drape them over the dish rack, peg them to a hook or lay them flat on a clean tea towel. There's no need to wring them out — twisting creases and weakens the coating. Keep them off radiators and out of direct sunlight while drying; both count as heat.

Storage

Wraps like it cool and dry. A kitchen drawer next to your tea towels works perfectly — lay them flat, fold them loosely or roll them up. Just make sure each wrap is completely dry before it goes in, as trapped moisture can lead to mildew over time. Tip: keep the original packaging and use it to hold your collection tidy.

Beeswax wraps folded flat and fanned out in two hands
Folded flat, stored cool and dark — that's all your wraps ask for.

Reviving a wrap: the oven method

After months of daily duty, a wrap will show its age — crease lines, dull patches, less cling. Don't retire it yet. You can redistribute the wax and give it a fresh start:

  1. Prepare: Line a baking tray with baking paper and lay the wrap out flat.
  2. Preheat: Heat your oven to around 140 °C (280 °F).
  3. 2–3 minutes in the oven: Slide the tray in — and stay right there watching. As soon as the surface turns evenly glossy, the wax has melted.
  4. Take out & hang up: Remove the wrap straight away, picking it up carefully by one corner, and hang it up. It cools within a minute and is ready for action.

No oven handy? An iron does the job too: sandwich the wrap between two sheets of baking paper and press briefly on the lowest setting until the wax spreads evenly.

What to avoid

Heat of any kind: hot water, dishwashers, microwaves, ovens (except for the revival trick above) and steaming-hot food. Let leftovers cool down before wrapping them.

Raw meat, raw fish and raw egg: since wraps can't be washed hot afterwards, this is off limits for food-safety reasons. Cheese, bread, fruit, vegetables and leftovers, on the other hand, are exactly what wraps were made for.

Wringing and scrubbing: both damage the coating.

Putting them away damp: always dry completely first.

Three tips from daily use

  • Wrap won't stick? In a chilly kitchen the wax firms up. Warm the wrap between your palms for a moment, or scrunch it into a ball once or twice — it softens and moulds itself to bowls and edges again.
  • Dry surfaces only: no wrap will grip a wet bowl rim. A quick wipe first and the seal holds.
  • Go bigger than you think: choose a wrap noticeably larger than whatever you're covering. On bowls, it should reach over the rim and about halfway down the side — press it on with the warmth of your hands and it seals tight. The freezer is fine, too.

End of the road — and what happens then

Cared for like this, a beeswax wrap lasts up to two years. Eventually even the oven trick won't bring the coating back — and even then, nothing goes to landfill. The wrap is made of organic cotton, beeswax, coconut oil and tree resin, so it's fully compostable: cut it into thin strips and add it to your compost or organic waste bin. Or put those strips to work one last time as natural fire starters for the barbecue or fireplace — waxed cotton lights beautifully.

Time to restock or try another size? Browse all sizes and sets in our beeswax wrap collection.