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!

Just used up my first stick. Works well, travels well. I’ve seasoned dozens of pots, pans, griddles, woks and accessories, like meat presses, with CrisBee. It’s the best in my opinion. Bonus - you can make epic dad-jokes about deodorant because of the packaging. “Wow, those eggs are a little stinky, better put some deodorant on this pan.” “…they say it’s strong enough…for a pan”

I use this seasing stick to season my outdoor griddle. I like that it's easy to apply with the stick and it seasons well. Just make sure you push the stick out of the plastic tube enough so you don't burn it on a hot griddle.

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 higher Step 2 - Wait a minute or two while the pan heats Step 3 - Add oil or butter BEFORE adding food. *You will always need oil or butter* Step 4 - Wait 30 seconds Step 5 - NOW add the food Cast 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, Finex Tip #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.

Normally I season with avocado oil, but decided to give Crisbee Stik a try. It works great and has a nice bronze hue to it, the only downside is the beeswax smoking off but it's not a big deal. This is three rounds of 1 hour at 400 in the oven. Beautiful.

I found this product three years ago when I bought my first cast iron at a secondhand store. It had a lot of surface rust, but I thought I can fix it up. After heavily cleaning it I started to condition it with this oil, and I swear every time I use it the cast iron just gets better and better. I can now cleanly cook an egg without it sticking to the bottom, and without dumping a bunch of extra olive/peanut oil in there. I use it about every third time of use. It’s easy to apply with the stick and wipe up on the sides and corners with a paper towel after slightly heating it. If you put this stuff on your cast iron it will definitely last several generations. Seriously it will be one of the last things, your kids will leave to their kids and so on. Or they won’t want it, and it will find its way to a secondhand store for people like me!! Lol So just buy the stuff to keep that thing in perfect condition.

I like the concept of this, easy to apply etc. But I don’t like the beeswax taste/smell that the pan has after I apply this. Sorry.

works well!!! no more oiling the pans!!