Crisbee Puck® 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

Works great however you need to keep seasoning your cast iron at least once a year.

Crisbee Puck was a definite game changer for me. I am gradually restoring (stripping/re-seasoning) my cast iron (CI) cookware because I gunked up my pieces with heavy coats of flaxseed and other oils over the years. I decided to try Crisbee. My first restoration was a 1990s 12" Lodge CI skillet. I baked 6 extremely thin layers of Crisbee on it after stripping it with lye, followed by a vinegar bath. It looked great. I was careful to only use this newly-seasoned skillet for sauteeing onions & peppers for its first few uses. Then I sauteed sliced raw potatoes. They stuck to the bottom and made a mess; I was so disappointed. When the pan was cool, I noticed the stuck-on mess had huge cracks that were lifted up at the edges. I put my fingers under them and was able to lift out huge chunks. I soaked the skillet in water for 30 min and was able to remove the remaining debris with a soft dish cloth. No apparent damage was done to my re-seasoning efforts. It was amazing!Next, I restored my grandmother's Wagner chicken fryer (circa 1950). After a few saute trials, I used it to cook a peach cobbler on a gas grill. Nothing stuck to the bottom, but the sides were a little gunky. After a 30 min water soak, all debris was removed with a soft dish cloth.I use these 2 CI pieces constantly now. I hand wash (yes, I use soap), hand dry, heat on stove top, apply a little Crisbee puck, use a clean cloth & wipe off as much excess as humanly possible, and heat on stovetop for a while longer or heat in oven at 400F for an hour.I've read many comments about the smell of Crisbee-treated CI during the heating process. I noticed it too, but turned on the exhaust fan over the stove/oven and the smell went away. Honestly, I experienced the same smell with Crisco, canola oil, and flaxseed oil.I hope my grandmothers will forgive me from beyond their graves for not using Crisco, but I highly recommend this product. :) I hope campers/glampers will give Crisbee a try too. I have seen L.L. Bean and other sporting goods store skillets (with burnt on debris) in charity shops lately.

Finally I can season my cast iron pan. All of the oils I'd use would never work. Food was constantly stuck on the surface. This is what I needed to get my pan back to a usable state. It only took about 2 uses to get it back to an ok state. But daily use has made it so much better.Oils I used to use would smoke up the house when I put it in the oven and trip the smoke detectors. This didn't, but did have an odor. Not a bad thing, I don't think it is possible to do it without the odor.

My brother had purchased a carbon steel skillet a month and a half ago. He washed off the protective coating and began the seasoning process according to manufacturer's recommendation. A few days of trying to get thin coats to layer on met with failure and a small warped spot on the bottom. The outside of the skillet, the handle and the warped spot took seasoning. He washed the skillet with soap and scrubbed off the cooking surface. He started again, this time with a camping stove instead of the electric range. There seemed to be some progress. By the second week I became interested in carbon steel skillets and purchased a smaller model. By the third week we were doing season layers in the oven. Eventually my skillet was seasoned well but my brother's skillet still had problems with food sticking. One night I tried to cook quesadillas, ham fried up first then with a little pat of butter I put a flour tortilla down and it stuck. I managed to cook three ham and cheese quesadillas but the skillet was a mess. Once it was cool enough to wash I had a heck of a time getting the food out. Hot water and sponge. Towel dried and warmed on stove to get the rest of the water, lightly oiled and put away. A few days later I purchased a cleaner and a plastic dish bristle brush. I scrubbed the bottom until it was bare metal again. I did two layers on the stove top but changed to the oven technique, 20 minutes @ 200F to open pores lightly oil/wipe then 450F for an hour and a half, two hours to cool in the oven. The only part that seemed to season was the warped area. The troublesome skillet was soon joined by a new crepe skillet in the oven. The crepe pan was accepting layers nicely. By the time my order of the Crisbee Puck arrived I had cycled the skillet eleven times with no progress. All skillets got the Crisbee treatment according to the directions 1,2,3 layers. Fried egg test with a teaspoon of oil failed. I wiped out the skillet once it was cool enough then back on for another attempt after the round robin egg fry (successful) on the other skillets. Second attempt with a teaspoon of butter was successful. I fried another egg on a different spot on the skillet without adding more butter and no sticking! Steaks, omelets, and anything else we've cooked on this skillet since has been delicious and hasn't gotten stuck. Yes, the bottom of the skillet in the enclosed picture looks like its very lightly seasoned but it cooks like a champ now.

As advertised