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 have some cast-iron pots, a carbon steel pan, and cast-iron grill on my stove. For a long time, I used another well-known seasoning product on all of these things. The problem was is the well-known product was basically too soft and I would get too much on my pans and grill, and then would have to wipe off quite a bit before I actually put them in the oven to season. Which meant I was also wasting product. This well-known product was also quite expensive. I decided to give Crisbee’s puck a try as it seems to have gotten some very good reviews. And, frankly it was a little bit cheaper per fluid ounce than the other well-known seasoning wax. I have to tell you I’m very impressed with this product. I like the fact that it is a harder consistency so that I don’t over wax the pans and waste a lot of product, or have excess product dripping off in the oven, or sticky areas of the pan where there was too much product. I love the fact that there are instructions on the back of the can for me to follow to be able to use the product as it was meant to be used. It also works very well to keep your pans as nonstick as possible, if you follow the directions correctly and do the number of seasonings they recommend, and maintenance of that seasoning on your pan. It’s an all-around winner!

Easy to use from can, seasons well for new seasoning and ongoing maintenance. For new seasoning I could see the point in considering one of the scented versions as my wife dislikes the “burning oil” smell, but that comes with any seasoning product I’ve tried. I didn’t notice performance or results being any better than other products such as grape seed or similar oils.

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.

Umm, so this stuff simply works. I bought it after a long time of looking at it and wondering if it would work for my cast iron as well as my Blackstone griddle. So I finally pulled the trigger and I am glad that I did. I followed the instruction on the back of the tin to season our cast iron skillet. The skillet is almost 80 years old and had started to breakdown and lose it's "non-stick" abilities. I simply followed the instructions and after the third application, I used it to cook eggs and was amazed at how they slid around the pan. The cleanup was awesome too because it was only some rinsing from the faucet and the food came right off. I will revise review once I season the Blackstone, but from what I saw on the cast iron skillet, I have high confidence it will also make the griddle super slick too. Great stuff! Oh and it smells amazing too! Buy it. UPDATE: The Blackstone seasoning was just as successful. This stuff is amazing!

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!

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.

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.

works well

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.

The oil in this product had gone rancid.

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.