Crisbee Stik® Cast Iron and Carbon Steel Seasoning - Family Made in USA - The Cast Iron Seasoning Oil & Conditioner Preferred by Experts - Maintain a Cleaner Non-Stick Skillet

There is no flavor, good heat level keeping my cast iron looking good and rust free. Easy to apply

I've been a long-suffering cast iron (CI) user who's tried nearly everything to build layers of seasoning. Nothing seems to work *permanently* but this product is something fantastic.Note: If you apply layers of seasoning using Crisbee, it won't necessarily be slick or shiny looking. If you check the surface however, it's slippery and seemingly non-stick.Tip #1: For all those new or clueless with CI:Step 1 - Heat the CI pan to medium heat or higherStep 2 - Wait a minute or two while the pan heatsStep 3 - Add oil or butter BEFORE adding food. *You will always need oil or butter*Step 4 - Wait 30 secondsStep 5 - NOW add the foodCast Iron pans currently used:- Field Company 8" skillet - My favorite pan- *That* Lodge CI skillet (12"?) - Sanded down to bare metal and layers built from scratch but this project has been cancelled.Observations:- You're meant to use this stick to apply the contents to a clean, dry CI surface. So clean the CI pan, then IMMEDIATELY dry and heat on a burner (to force water to dissipate). Then "wipe" the stick in one swoosh into the pan (think of the Nike "swoosh" logo). *THEN WIPE* thoroughly with a paper towel to spread the miracle cure throughout the surface. You don't need a lot.- Once this dries, the pan's surface will not look shiny. I assumed it would because of how slippery the surface becomes, but it doesn't (not for either of my pans). This is ok though, because the surface is slick.Additional tips if you choose NOT to use Crisbee:Tip #2: Don't use flaxseed oil to build layers. I've fallen for internet advice recommending this horrible oil and it's horrible. AT FIRST, it seems to build seasoning well and is sort-of slick. Eventually, pieces of the surface will flake off and mix with your food. These flakes of flaxseed oil are bitter and will ruin your dishes. Then, you'll have to build the layers up all over again. Don't use flaxseed oil.Tip #3: Save your precious time in life and don't use cheap CI products. Save up and buy a good CI product. I have a Field Company 8" skillet and it's wonderfully designed. I'll have to save up during this pandemic and purchase a 10" or (one day) a 12" pan.If you waste years trying to perfect a crude CI pan, then you'll end up hating CI in general. Get a good product and enjoy it for life.Additional CI manufacturers out there: Stargazer, FinexTip #4: Get a large CI pan and avoid anything 8" and smaller. Why? Because your time is too valuable. Cooking bacon? Get a bigger pan. Cooking a steak of any size? Get a bigger pan. Cooking more than one grilled cheese sandwich at 2AM? Definitely get a bigger pan.I hope this product works great for you too.

I've been using Crisbee products for about 5 years now and they are my go-to for keeping all of my carbon steel steel. Between the deodorant style container and the pomade container, I prefer the deodorant style container as the pomade one gummed up a little quickly.My method of seasoning is to keep an "oil rag" next the stove that is saturated from previous applications. I'll lightly apply some of the stuff with the stick and vigorously burnish the steel. Takes about a minute after using the skillet.The only complaint I have is if you put the cap back on too quickly, the liquified substance will harden and make the cap extremely difficult to remove. Other than that, you can't go wrong with Crisbee.

love this for cast iron skillets. I swipe it on after each use and never have to fully season.

I really love my cast iron. Favorite thing to cook on by far. But cast iron can be a pain if you don't know how to take care of it. Crisbee stick makes it way easier. I'm the family recipient of my great grandma's Griswold Dutch oven and my grandma's Wagner pans. They are fantastic and fun to cook with. I also have a bunch of Lodge pans that I bought. Each time after I cook, I immediately wash the pans with a scrubby and regular dish soap. Not a hardcore scrubbing, just enough to get the gunk off. Then dry them and straight back onto the stove. Get them nice and hot, apply the Crisbee stick, and wipe all over with a paper towel. Pans look great, remain non-stick and don't rust. The Dutch oven is already over 100 years old, and as long as I and my future progeny take adequate care, there is no reason I can't get another 100 years out of them.

I've been an avid cast iron user for about 10 years now. While I do know the ins and outs of cast iron there has been some pain points with establishing a good seasoning. Especially with Lodge cast iron and the factory finish/seasoning which has a pretty rough surface. I've tried a few different methods with varying results (yes even flaxseed- which ended up flaking off). Eventually I started to sand the texture off which makes the break in process much easier. Recently I added a Dutch Oven and a couple of CI loaf pans and decided to try crisbee this time around instead of going through the arduous sanding process.The result? Visually I like the deep black look crisbee gives. A promising start. Next I did the egg test- and not frying an egg which is easily passable with enough oil. My favorite test is scrambling eggs with a little olive oil (awkward in the Dutch Oven but curiosity got the best of me) and the crisbee seasoned cast iron passed with flying colors. Nothing sticked! Even with the texture it performed just as well as my polished pieces. In the loaf pans I don't use flour, oil, cooking spray- NOTHING and the loafs fall right out. I now use it to season all my cast iron after washing and drying.It is pretty expensive but will save me time and frustration in the long run. I recommend using their suggested pre seasoning and reading around their site. There is lots of good info on the myths of cast iron like preseasoning, soap, and smoke point.UPDATE: yep this stuff is amazing. I've seasoned a couple more brand new lodge (one of them being a grill pan with ridges) and they all perform like a well seasoned pan with such minimal effort. I have sanded lodge pieces that are still that ugly brown blotchy color (crisbee helps!) but from now on I will gladly take lodge preseasoning and throw on a few layers of crisbee. It's changed my whole perspective on how to season a pan correctly.