What's new
  • Guest
    As per our long standing policy of not permitting medical advice on the forum - all threads concerning the Coronavirus will be locked.
    For more info on the coronavirus please see the link below:

Crisbee Cast Iron Seasoning

What do you like about this? I just got my first cast iron pan and I'm overwhelmed with the amount of information out there! Seems like the best option is to season it somehow, fry bacon in it as often as possible, and don't wash it with soap! :001_rolle
Like anything else, there's a lot of conflicting information, misinformation and people just repeating what they read or what they've been told out there on the intertubes. There are a lot of options that will work for seasoning. Frying bacon and chicken can help but so can cooking just about anything that doesn't harm the seasoning. Soap really isn't an issue for a properly seasoned cast iron pan.

Haven't heard of Crisbee but I'll have to look into it. I recently tried Sheryl Canter's method with a Wagner and didn't have much luck with it.
Last edited:
I'm using flaxeed oil because it polymerises and leaves a glass-like surface on my (forged) iron pans and carbon steel wok.
And when done, I drink the rest of it (not all at once, of course). It's also an excellent source of unsaturated fatty acids.
Cheers! :biggrin1:
Last edited:
I've heard of it but never tried it, folks report good results. I use Crisco most of the time.
Top Bottom