I’ve been brushing wax on my cheeses since I started making cheese; but I’m to the point where I see the need to change to dipping for better coverage.  I’ve had some losses due to cracks developing at the top and bottom circumferences, and I think dipping is the answer to the problem.  So, I have a couple questions to ask those of you who dip.  First, do I need to be concerned about the material of the pot used?  I know aluminum is reactive to cheese; but does this apply to the wax as well?  Another possibility is a cheap skillet with a teflon lining - would that hold up to the repeated heatings without flaking off?  In short, what have you guys (and girls) found to be effective???

Hi Rich,

I only dip my cheeses. I have an older (not anymore in use) enameled skillet. I don’t know about aluminum and teflon, but I am sure about enamel and stainless steel.

I use a 100oz can, but its too small for the big cheeses so i still paint it on with no problems.

Small $9 crock pot from Wal-Mart.

I use a flat none stick backing tin. These can be bought in a variety of depth, mine is about 2 inches deep. I heat on low heat on the stove, carefully, then dip, cool, and rotate to cover all surfaces.
Works fine.

Thanks for the input everyone.  I guess I was hung up on it being a pot of some kind.  I was looking around this evening and settled on a 9” round cake pan.  Its fairly heavy gauge metal, about 2” deep.  I waxed my cheddar tonight with it and it worked quite well.  Now my old smaller pot will be used for melting down old wax, and I’ll filter it into the dipping pan.  Again, thanks.