Crisbee Stik® 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 am beyond impressed with the Crisbee Stik Cast Iron and Carbon Steel Seasoning. If you own cast iron cookware, this product is an absolute game-changer.The ease of application with the Crisbee Stik is unparalleled – it glides on smoothly and evenly, ensuring complete coverage without any mess. The natural ingredients create a perfect non-stick surface that only gets better with each use.I've noticed a significant improvement in the performance of my cast iron skillet since using Crisbee Stik It not only enhances the non-stick properties but also imparts a beautiful, deep patina to the cookware. The result is perfectly cooked food every time.The convenience of the Stik format is a game-changer – no more messy hands or wasted product. It's a joy to use, and a little goes a long way. If you cherish your cast iron and carbon steel cookware, Crisbee Stik is a must-have. A resounding 5 stars for a product that truly delivers on its promises. Highly recommended!

Great product. Easy to use with guided step by step instructions!

I've tried so many different products for seasoning my cast iron cookware. I still use Olive Oil most frequently but I'm open to trying new things which brought me to the Crisbee Stik.It looks like deodorant for your cast iron but I don't recommend putting it on your underarms.One of the bigger annoyances if seasoning cast iron is that it can get a little messy at times. You have to use a lint free rag. Then oil gets on your hands and on and around the surfaces you're working on. Then if you're transporting your cast iron, oil gets on whatever you have your iron in. Crisbee Stik solves for a lot of those problems.Warm up your iron slightly and this rolls on smoother that Speed Stick you just bought for yourself. It's easy to get a nice coat on most of your surfaces. It does, however, tend to struggle on tight corners and over and around logos. I still end up having to use a rag in those areas.I notice no odors or funky tastes that some oils give off.I find myself using this solely at home and only on occasion. If I'm out camping, it's one more thing to bring along, where I usually have some type of cooking oil at my disposal. And even at home, it tends to find it's way into a drawer and forgotten about until I'm specifically looking for it.I feel that it's definitely a very good product and worth trying out. But it hasn't been hands-down my favorite therefore it's not getting the use my other seasoning products get.

I've been a long-suffering cast iron (CI) user who's tried nearly everything to build layers of seasoning. Nothing seems to work *permanently* but this product is something fantastic.Note: If you apply layers of seasoning using Crisbee, it won't necessarily be slick or shiny looking. If you check the surface however, it's slippery and seemingly non-stick.Tip #1: For all those new or clueless with CI:Step 1 - Heat the CI pan to medium heat or higherStep 2 - Wait a minute or two while the pan heatsStep 3 - Add oil or butter BEFORE adding food. *You will always need oil or butter*Step 4 - Wait 30 secondsStep 5 - NOW add the foodCast Iron pans currently used:- Field Company 8" skillet - My favorite pan- *That* Lodge CI skillet (12"?) - Sanded down to bare metal and layers built from scratch but this project has been cancelled.Observations:- You're meant to use this stick to apply the contents to a clean, dry CI surface. So clean the CI pan, then IMMEDIATELY dry and heat on a burner (to force water to dissipate). Then "wipe" the stick in one swoosh into the pan (think of the Nike "swoosh" logo). *THEN WIPE* thoroughly with a paper towel to spread the miracle cure throughout the surface. You don't need a lot.- Once this dries, the pan's surface will not look shiny. I assumed it would because of how slippery the surface becomes, but it doesn't (not for either of my pans). This is ok though, because the surface is slick.Additional tips if you choose NOT to use Crisbee:Tip #2: Don't use flaxseed oil to build layers. I've fallen for internet advice recommending this horrible oil and it's horrible. AT FIRST, it seems to build seasoning well and is sort-of slick. Eventually, pieces of the surface will flake off and mix with your food. These flakes of flaxseed oil are bitter and will ruin your dishes. Then, you'll have to build the layers up all over again. Don't use flaxseed oil.Tip #3: Save your precious time in life and don't use cheap CI products. Save up and buy a good CI product. I have a Field Company 8" skillet and it's wonderfully designed. I'll have to save up during this pandemic and purchase a 10" or (one day) a 12" pan.If you waste years trying to perfect a crude CI pan, then you'll end up hating CI in general. Get a good product and enjoy it for life.Additional CI manufacturers out there: Stargazer, FinexTip #4: Get a large CI pan and avoid anything 8" and smaller. Why? Because your time is too valuable. Cooking bacon? Get a bigger pan. Cooking a steak of any size? Get a bigger pan. Cooking more than one grilled cheese sandwich at 2AM? Definitely get a bigger pan.I hope this product works great for you too.