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

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.

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.

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.

This is great seasoning for cast iron. I like the puck much better than the seasoning cream or stick because it is much easier to control how much you use. I use cast iron daily and season after every use. These pucks are a little pricey, but work much better than just using oil and are worth the price. I fully expect my kids to still be using my cast iron long after I’m gone (unless the government bans those too).

Finally I can season my cast iron pan. All of the oils I'd use would never work. Food was constantly stuck on the surface. This is what I needed to get my pan back to a usable state. It only took about 2 uses to get it back to an ok state. But daily use has made it so much better.Oils I used to use would smoke up the house when I put it in the oven and trip the smoke detectors. This didn't, but did have an odor. Not a bad thing, I don't think it is possible to do it without the odor.