Crisbee Rub 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 well

Works great, just follow the directions and you won’t have any problems. Best product I have found to season my cast iron. And one tin of this stuff goes a looooooooong way. If you use cast iron cookware you will definitely want a can of this around.

I bought this stuff hoping it would help me w/ my pan issues. I've always used cooking oil of some sort and either baked it on or just left it on the stove with heat to burn it in. The coating was uneven, or didn't seem to "stick". There were areas that were thin/thick/bare.I do have a well seasoned flat pan that is like Teflon which I didn't think could get better, but some how did with this stuff.I was also in a bind using my pans one morning needing to cook some hash brown cakes and warm some bacon. Normally, this is a bit of a mess with the HB's because I eat half the food and the pan gets the other half stuck to the bottom.I figured what the hell, on goes the cream and I heat the pan on high for a few.After that, in goes the hash brown cakes. Now, one stuck to the paper plate I used to defrost and withz-e-r-o oil (They usually have a dab already in them) these thing are sliding around and flipping over like an Olympic gymnast. Not one piece stuck. It could of been a Teflon pan and not performed any different.So, back to the others...I more or less followed the instructions for new pans:200*F 30 min. -checkUltra light coating- just enough to fill the uneven areas. No after wipeBake 400*F for one hour- checkAllow to cool- checkAfter that cycle I checked them out...Even the one with a little surface rust (of course I removed it prior to seasoning)- looked brand freakin' new! I mean like they were bought an hour ago.I did round 2 the same day and still need to perform round 3.I will have to perform the "egg" test. Usually scrambled eggs coat the bottom of the pan and it's just a step below "cruel and unusual" punishment to have to clean the pan afterwards.I'll report that test in the near future after the final recommended 3x seasoning process.Until then.... I am convinced this stuff is alien technology and I'd name one of my kids after it. It's that good.(This is not a paid endorsement and I have no relation, nor relations, to, or with, the inventor Mr. or Ms. Crisbee, nor the aliens mentioned)UPDATE:So here's the deal... I followed the instructions (almost). Extremely thin coat, no wipe after, and left them up. (I know.. I'm a rebel). The pan I used today was one that was seasoned, but not with Crisbee, and it there were small areas that had a thin coat. I did 2 rounds of oven seasoning and called this pan up to the big leagues because I was hungry.First, 1 pound of bacon was cooked to perfection. It was a little sticky a couple of times. This had the skeptic in me thinking "OK... Maybe this is drunk alien technology and I've been bamboozled".Poured the fat off and cracked 6 eggs into the pan right away and used a spatty to scramble them up. "Hey... This isn't sticking like normal... hmm"Got done and onto the plate they went. 99% of the eggs. There were some left. Waited for it to cool until touchable (extra bake on time never hurt in a test, right?) Hot water and a rag wipe later... The pan is clean.Usually it takes a month with a jackhammer and skid steer to scrape the pan clean. But, NO! A rag and water.So, making a short story long... Ya! Get this stuff now and thank me later!

I am new to the cast iron gang but love the way it all functions. I did go camping and the hard work that I had put into building up a season the "old fashion" way took a few weeks. On that trip a friend washed my skillet and pot and really scrubbed it, killing the seasoning. I started searching for a new way to build up the seasoning. I honestly don't know if this is the best seasoning but it is a great way to add quick layers and increase the strength.

Nice. Doesn't leave a shiny pan like oils, but man, my ancient cast iron is slick as ice.

Very good quality, no scent and worked well on my cast iron

Both had not been cared for 50+ years and had dust anf schmutz & were kind of stick like real old grease. So since they were American made (you know, the good quality stuff), took themdown to just the metal to start from scratch. Used this paste on one, used pure flaxseed oil on the other & did the same “burning in” process to season both. The eggs & cheese stck to the pan seasoned with this stuff olus there was enough smoke to set off the smoke alarm so I had to run the air filtering machine for a few hours. The flaxseed pan worked like a charm.

Love this stuff. Super easy to use (just follow the instructions on the back- they’re super simple), and gives great results. Wash those pans with dawn (just do it, I promise the pans will survive), and use this stuff, and you’re good to go.