It is so tempting to use more than 10% of Castor Oil in recipes.
I really wish it would work. I think it is the ONLY common oil that is high conditioning + high bubbly + high creamy
All of the calculators make it look like it's gonna work out fine, but it never does.
Seizing, slimy, weird smelling, rivers and separations -- whatever problem seems to only happen when I go over 10%.
So I gave up and never use more than 10% of it, and have a mantra:
"Too much Castor equals Disaster."
I really wish it would work. I think it is the ONLY common oil that is high conditioning + high bubbly + high creamy
All of the calculators make it look like it's gonna work out fine, but it never does.
Seizing, slimy, weird smelling, rivers and separations -- whatever problem seems to only happen when I go over 10%.
So I gave up and never use more than 10% of it, and have a mantra:
"Too much Castor equals Disaster."