Review on 🔥 Crisbee Puck Cast Iron and Carbon Steel Seasoning - Family-Made in USA - Expert-Preferred Cast Iron Seasoning Oil & Conditioner for a Cleaner Non-Stick Skillet by Joe Martin

I wanted to wait until I use Crisbee before writing my review. Before trying Crisbee, I mostly used Crisco for my cast iron. I have 8 skillets, two skillets and two skillets, so I use at least one of my cast iron skillets most of the time. It doesn't leave the same oily shine as Crisco and leaves a more matte finish. What really drew me in was how firmly it stuck to part of my frying pan with a damaged coating. I was on the verge of thinking I'd have to take the whole pan apart and start over because the spice kept peeling off one corner. (My teen washed it and put it in the dryer where the bottom corner was wet and rusty.) Before using the crisbee, I scraped as much spice off that corner with kosher salt and then started to season with thin layers of crisbee. To my surprise, the new spice stuck to itself and began to form a smooth surface again. You might notice a difference in color but I think over time it will darken like an old spice. I now use Crisbee for all my cast iron condiments. I love smooth surfaces. I keep a can of Crisbee and a napkin together in a 1 liter ziploc bag. I've been using Crisbee for about 5 weeks maybe 3-4 days a week, sometimes more, and I'm still not halfway through the first of two pucks. So glad I found out about Crisbee on the Cast Iron Cooking Facebook page.