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

I've used the stick version of this for many years and decided to try this version. I actually like this one much better as it doesn't get messy like the stick. I was very skeptical at first, since this tin is fairly small, I didn't think I was going to get as much use out of it compared to the stick. But what I found is quite the opposite. I found that this allows just the right amount to be applied to the paper towel so you aren't wasting any product (it really doesn't take much to coat a typical 9" cast iron pan). All the cast iron products I use this on have a nice non-stick coating that looks magnificent, even the dutch oven! I don't have any issues with food sticking either. Since this uses all natural ingrediants, there is no smell or after taste added to any of the food. I would highly recommend Crisbee products, especially this one!

I’m a cast iron nerd and this works really well. Much better than avocado oil I was using. Pans look really good after using this after stripping pans and reseasoning them.

Used this to apply to my blackstone, it had rusted so we ground it off , put this on and popped it into the oven gives an excellent clean smooth finish. Much easier than the oiling method.

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.

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 with z-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. -check Ultra light coating- just enough to fill the uneven areas. No after wipe Bake 400*F for one hour- check Allow to cool- check After 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!

Received promptly as is as described. Used without problems

I was happy to find that this doesn’t smoke up my kitchen at high temperatures. I have used it as directed and found it works but my pans will need more than 3 applications as they had been stripped of their seasoning. One pan is low quality and has a slightly uneven textured cook surface and this product has helped a lot to make it more non stick. I believe it’s a great product and it only takes a tiny amount so it should last a long time.

There are lots of options for treating carbon steel and cast iron. This seemed like a pretty good and cost effective option. It went on smoothly and did what it should on a carbon steel griddle top for my PK360 grill. No complaints. Didn't seem to add flavor. Can't really say I recommend this over any others, because I have only used this one.

Its the easiest and effective way to season your pan from new. I seasoned my debuyer carbon steel pan in the oven. Also good for post seasoning. I would recommend this product.

does its work

Just rub it in and leave it, when you pull it out to use, you’re ready to go!!

I tested Crisbee Rub today on four of my antic cast iron skillets and It was pretty impressed. In 3 hours at 500deg F (260degC) my skillets became pitch black and sparkling, smooth as glass, with a dry to touch coating and no odor, smelling clean, safe to use on our ceramic cooktop (now coated, skillets bottoms won't scratch the glass surface of the cooktop at all). They were emitting smoke during the first hour in the oven, very faint smoke during the second hour, and none during the third hour. I have always wanted to test pure beeswax or wax-based cast iron seasonings and now I am convinced that they work very well. Beeswax thins out oil, helps create a continuous film on the surface, and makes it stick to the bare cast iron or the previous layer of seasoning with ease. Highly recommended, especially for the newbies. One coat of Crisbee seasoning is all it takes to start cooking with cast iron pots and pans.

Stuff works great for maintenance! I haven’t actually tried to do a “first” season with it. But I have really enjoyed it thus far. My only concern is the price for the quantity you get. You don’t need a lot to cover a pan, but you also don’t get much in the tin.