If you put beeswax on and it is still sticky after you have heated the iron, then it is not a seasoning layer you have applied, but just a melted wax layer, and the wax will come off into your food the next time you cook with it, unless you do something to remove it, like wash it in hot soapy water or finish the seasoning process by heating the metal to smoking and keeping it hot until the smoke is darned near gone. It is not re-seasoned until the surface is dry and shiny. Reseasoning removes all the volatile compounds from the oil/grease/wax, leaving behind only hard carbon. In the case of beeswax, there is very little carbon left behind when it is completely volatized, certainly not enough to coat the surface of the metal. If it is still sticky, it ain't done.

Wax is a good way to seal cast iron when not in use, but as per the manufacturer's recommendations, it needs to be removed prior to the pot/pan being used. If there is no seasoning layer under the wax, then the pot will not be stick resistant, and it will begin rusting once the wax is removed.

A fully seasoned ready to use cast iron pot should never feel sticky before it is used. It should feel dry and look black or darned near black and shiny. If it is sticky, then it most likely has a layer of unvolatized hydrocarbon on it which if they used grease or oil is probably rancid if it has been that way for very long. Some people find the rancid taste and smell a pleasantly nostalgic addition to the food they cook in their cast iron. The majority of experienced cast iron cooks know that this is an undesirable quality and will keep their cast iron in a well seasoned and dry condition as it is intended to be.

If you prefer to keep your cast iron cookware wet with grease, oil, or even wax, it will work to keep your cast iron from rusting up. Just realize most folks who eat food prepared thus will find the taste peculiar and often objectionable.