Why was beeswax used in Cal's canelés?

Traditionally, in Bordeaux, the canelé outer shell was made by dipping a copper mold with a long handle into a mixture of hot clarified butter and beeswax, then immediately into the canelé batter, then deep frying. 

Some fundamentalists still insist that you won't get the same crispy quality of exterior without that expensive, uber-messy mix of copper and beeswax, but other chefs insist that in a blind tasting, a cheaper mold with a decent baking spray works just as well!

Read the judge's comments about Cal's canapé to decide for yourself!