Cream for Iron Cast Iron Seasoning - Family Made in USA - The Cast Iron Seasoning Oil & Conditioner Preferred by the Experts - Maintain a Cleaner Non-Stick Skillet…

Never owned a cast iron conditioner before, but this seems to do its job well. You only need a little to condition a pan. I own a 10 and 13 inch diameter pans. Only complaint is that the cap broke early on and I couldn’t lock it into place properly. I needed it to be upside down since then otherwise it will drip everywhere (liquidy consistency in summer)

Several years ago I decided to move away from nonstick skillets. After some research, I went out and hunted down a couple old cast iron pieces. The one that I use most is a 1950’s or 1960’s Wagner Ware skillet that someone (I am not making this up) was using at a camp as a wall decoration. It took me a couple days of scrubbing with steel wool and baking soda to remove every speck of dirt and rust. After that I gave it a few rounds of seasoning in the oven using grapeseed oil (you can read about this online). Those old skillets were hand polished, so they have a very smooth surface. Get one properly seasoned like mine, use it regularly, and the cooking surface will look like black glass. Maybe it’s my imagination, but I am convinced that food just tastes better now. And it’s great to be able to use any old utensil without worrying about damaging a pan. My standard procedure after I use a cast iron skillet is to wash it, dry it carefully, and hit it with Crisbee. I put the skillet on the stove over a low flame, let it heat up (the heat actually opens the pores of the cast iron) and apply the Crisbee. Then I just let it cool down before I put it away. I’ve been doing that for a few years now, and from what I can see, the stuff works pretty well. The Crisbee has maintained my cast iron nicely and I’ve never had to take a pot back through the initial seasoning process. One other note: there’s a lot of stuff out there about “you should never wash cast iron.” That probably dates back to when detergents contained lye and were harsh enough to remove the seasoning from a well-prepped cast iron pot. Today’s detergents are much milder and you can wash cast iron without damaging or removing seasoning. If you wash a cast iron pan, just be sure to dry it thoroughly since the real issue is making sure to prevent rust. This is another advantage of using a post-cooking treatment like Crisbee — heating the pan to apply Crisbee pretty much ensures that the pan is properly dried.

This stuff works great, i’m in the process of re-seasoning one of my older Griswold skillets I’ve been pretty happy with the results so far this was after one coat.

I was struggling to get my cast iron properly seasoned. I works either wind up with sticky spots, or it would cook off with whatever I was cooking in them. I'd had them for 10 years, surely they should have been seasoned by now? I found Crisbee Cream and decided to give it a try. I wish I had found this from the get-go! A few rounds in the oven with this, and my pans were perfectly seasoned. They just get better the more I use them, as long as I follow up cleaning with a tiny bit of this cream.

The product does a nice job seasoning but it would work better if the consistency was a bit thicker. You really need to wipe off ALL excess before seasoning the skillet or you will get stick spots. The smoke smell when seasoning is stronger and a bit more irritating compared to other products. The product results in a great seasoning.