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

I recently purchased six new Cast Iron skillets and Dutch ovens as well as three new Carbon Steel Woks. I did my research and decided that I would use the Crisbee Pucks for initial seasoning of all of them. I was not disappointed in the performance and ease of use. Simply excellent.I was familiar with the problems of Flax Oil, having used it in the past and having the issues that a number of people have experienced with it. I thought about using Avocado Oil, but felt that if the Crisbee Pucks didn't work, I could always start from scratch again.I followed the guidance for Crisbee use on Cast Iron and it worked exactly as described in the instructions and video. Couldn't be more pleased! Then with the Woks, I did the initial seasoning both over flamed heat and then repeated in the oven. My new Woks are now PERFECT!Crisbee has gained a new fan in me, and the shocking thing is that after multiple applications to all the Cast Iron and three Woks, I only used less than half of a puck! Awesome!I'll be a repeat customer if I EVER use up what I purchased! FIVE STARS and a VERY honest and hearty recommendation! A+++

I love my crisby puck. Just rub it around your warm pans0 i5ets a little. Amduse paper towel towel it allaroybdams wipe off the excess. Fantastic for cast iron pans.

It does make my cast iron look great but I do have some concerns about using beeswax on my cast iron. What is the long term effects of applying wax to cast iron? Sure it makes it look shiny but wax?I've used it on a newly purchase lodge pan but I'm reluctant to use it on any of my Wagner or Griswold's at this point.

This is really solid stuff. I had been using canola oil for a long time and I much prefer Crisbee. Seasonings develop faster, it provides a very nice finish when applied after cooking a meal so the next time it is ready to go. The seasonings I'm getting are much more nonstick than my previous ones. And it's just easy to use, like really really easy to use.While I've done seasonings in the oven, most of the time I take the time to add another layer or two of seasoning to my pans are over a gas range in high heat. I wait for the pan to get really hot and smokey, quickly swipe the Crisbee puck over the pan in one circular motion, and then with a Scotts Shop Towel (the blue one) I rub it in with a bit of umph to it. It'll start to smoke almost instantly, and once the smoke dies down it's time to go again. I do this several times and usually takes 10-15 minutes. Once it seems like the pan is a medium heat, like won't burn you to touch it but it's definitely not comfortable, I apply one very thin layer and do a thorough wipe.Amazing stuff. Highly recommended.

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.

After fretting hours over the use of flaxseed oil vs olive oil vs lard, vs the 100 other differing opinions on how to properly season a Blackstone griddle, I landed on using Crisbee. A very good decision! I received my Blackstone around noon and had a perfectly seasoned griddle by 2:00 or so. I started by firing the grill up on high (appx 500 degrees center and 450 towards the ends/corners). I ran my Crisbee “puck” across the 36” griddle and quickly spread it with paper towels. I used a VERY thin layer and believe most consensus is more is better to avoid the “spotting”. Once it burned off, I did it 3 more times.I just finished my first cooking endeavor this afternoon and the seasoned griddle worked flawlessly. I started with bacon and followed up with a course of ground beef, mushrooms and potatoes. After all were cooked to perfection, I simply did one scrap across the surface, followed up with dry paper towels, and then a final light layer of Crisbee. See pictures below. No soap or even water.The “feel” and look of the seasoning is just like Teflon! It is amazing and I could not be happier with Cribee!

Been using this for years to season my cast iron. Pleasant smell, good results - a little goes a long way. Only change is that I find running the oven at 450 F gives better results, your mileage may vary.

The oil in this product had gone rancid.

Good and expensive puck of.... solidified oil.Be very careful when you directly apply the puck on hot cast iron, if you lose grip of it it will quickly stick and melt itself on the pan and next thing you know，you are panicking in a cloud of smoke trying to grab something becoming smaller and more slippery by the seconds！ I eventually got mine out，well，part of it anyway，and left about $15 worth of coating on my 30 dollar pan.