There have been A LOT of threads about seasoning cast iron (https://food52.com/hotline/search?q=seasoning+cast+iron+) over the years on the Hotline, but I can't say that I recall anyone mentioning using Crisbee before.
Thank you. Yes, and largely helpful I might add. So many of the cast iron concerns I've seen here on the hotline from the past few years, I am seeing that at least 95% of them can be resolved by using Crisbee (for more slickness, protection, & durability as compared to traditional and/or oil methods). The other 5%, "gunk" build-up, to be prevented with Crisbee. It's the only seasoning method specifically designed for the purpose of seasoning cast iron.
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