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

Tried this on my Griswold after running out of Camp Chef conditioner. When I applied a very thin layer of this oil to a pan I noticed a lot more smoke/oil burning at a lower temperature. Camp Chef's conditioner could take a lot more heat, and this oil burned at a lower temperature. This. I couldn't preheat the pan without getting a lot of smoke. I'll try it a few more times, being really careful not to put too much oil on the pan (I thought I already did).

I love this oil. I almost gave up cast iron but I tried this oil and everything changed when I found Caron oil. That's great! From the first time I used it. I fell in love with my cast iron. It worked right away. When I first used my new Lodge pan, I was able to fry eggs in a nonstick pan! Smells good but leaves no odor on the food. It has a low smoke point but food doesn't burn and cooks well. It does not stick and does not accumulate. It makes me love cast iron again.

I hesitated for a long time to write this review because I wanted to try it. For some reason this oil has a ridiculously low smoke point. Anything I try to cook after that evaporates almost immediately. Oil is also not very suitable as a spice. It burns before it gets into the pan. I am shocked to find such a terrible product after so many positive reviews. I finally gave in and used grapeseed oil instead. Grapeseed oil is cheaper and works just as well as any cooking oil as a spice.

Love this product and the fact that it is made from herbal ingredients. There are a few issues that made me give it four stars. The flip cap leaks (it actually leaked in the Revain box when I got it) and when you squirt oil in the pan it always drips down the side of the bottle no matter what you do. 2. It's not as softening as other cast iron pan washers I've used. It feels like you have to use more than you need.3. I don't know what I think about him smelling. It's pretty subtle, but doesn't…

I have been using cast iron pans for a long time and recently carbon steel pans and have always used vegetable oil to clean and before putting away and it has worked well is working. I started reading more about flaxseed oil and was intrigued because some of our cast iron is at the cottage and we can spend some time between visits and flaxseed oil doesn't go rancid. I'm happy to report that seems to be the case - a better, less sticky and less heavy coating on the pan. The pleasant smell and…

I clean the pan before I sit down to eat. This means that leftovers are not welded to the cast iron. If there is any stuck residue I use a chain scrubber to loosen the larger particles. Then a bath with hot water and a nylon scraper (no detergent). It looks really clean by now, but then I sprinkle it with some table salt and use a paper towel to get all the stuff I couldn't see! Put oil in a pan and spread with a paper towel. Yes, inside and outside. Whole pan! LOL Even though they say it's…

I prefer to use this seasoning oil over regular frying oil as it leaves a thicker finish on my cast irons. The Caron & Doucet product liquefies when heated in a frying pan or saucepan; And after it has cooled, the excess can simply be wiped off. I also prefer a liquid application over a similar spray on products. In fact, if you follow the directions, you'll need a lot less product than you think. However, I only recently learned how to properly care for cast iron. In other words, soap or other

Advantages: does not stick. With taste. Cons: Can smell affect cooking? I'm no expert when it comes to seasoning cast iron, but I'm noticing a difference for the better. . However, when I start cooking it seems to stick to the food easily. Also, if you leave it on for long, it seems to get even stickier with all the dust and stuff it's collected. Read the reviews for this product and everyone seems to agree it's good. I use this and it doesn't take long to cover the pan. It also has a pleasant…

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…