It’s the kind of classic that just works—one tiny dip in the cake gives my lashes that soft, natural lift without any clumping, and it’s lasted me through a whole day of work. After 60 years, it’s easy to see why it’s still around.

I’ve been using the same tin for months and it still hasn’t dried out, which is more than I can say for any tube mascara I’ve owned. The little cake goes on with a wet brush and builds to a natural, flake-free lash that lasts my whole workday. It’s got that old-school charm that actually works.

Took me a few tries to get the water-to-pan ratio right, but once I did, the color goes on so smoothly and lasts through a whole workday without flaking. It’s a bit of a ritual compared to tube mascaras, but the control it gives over the lashes is worth the extra minute.