Review on 🌱 Caron & Doucet - 100% Plant-Based & Food Grade Cast Iron Seasoning & Cleaning Oil - Ideal for Seasoning, Restoring, Curing, and Care (8oz) by Anthony Gutierrez

I hated my cast iron skillet because food stuck to it and it took a lot of strength to clean; season with olive oil from greasy porridge; When I cooked something with a strong smell, it stayed in the pan no matter how much I scrubbed and only stopped smelling when I used soap - cast iron's worst enemy. I put it in the closet never to use it again. Then my friend raved and raved about her frying pan and showed me a few tips. This is how my frying pan came about. This spice made me love my pan again. When I got it out of the closet it was a bit rusty. I scrubbed the rust down with a sponge, washed it thoroughly with soap, and lightly coated the entire pan (top and bottom) with this oil. I put it in the oven and baked for 30 minutes. Pulled out - like new. I fried wontons in it - nothing stuck. Then I tried the omelette and to my surprise it came out better than my nonstick coating - wow! While the egg sometimes stuck to my non-stick coating, it immediately slid off. The best part is the cleaning. I put the pan in the sink and clean it with a dish brush. I also bought a pan scraper, a small piece of hard plastic that scraped away any food crust that a gentle rub wouldn't come off. The scrubber effortlessly removes the crust on food. Then I put the pot on the stove, turn the heat down, and wipe off all the water with a paper towel before it gets too hot. Once I knew it was completely dry from the towel and heat I added about 1/2 tsp. of this oil and covered the pan. I let the oil heat up until I could see a slight haze, then immediately turned it off. Clean and lubricate in less than 5 minutes and best of all, no more smell of food. Something in that oil took everything away. If you or the people you cook for are allergic to coconut, coconut is in it.