SEASONING
Everyone has recommended oils and methods for seasoning cast iron, and others to avoid. On the advice of a CI friend, I tried these Crisbee products.
I felt like it was ‘cheating’, by not using plain oil, but I had over a dozen pieces to season.
I was impressed by the results. Easy to do, and very reasonable: free shipping and a discount if ordered direct from their website.
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‘Crisbee Cream’ is the consistency of suntan lotion, and is a mixture of sunflower oil and beeswax. It was easy to apply to textured surfaces, such as the deeply grooved ‘marking’ side of griddles, and the marinating ‘spikes’ on the lid of some Dutch ovens.
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‘Crisbee Puck’ is a soft wax, the consistency of ChapStick, and easy to use on broad surfaces, when warm. It is a mixture of grape seed oil and beeswax, and seemed to build and darken faster.
Crisbee says both finished seasonings are equivalent, and can be applied over each other, as well as after cleaning.
A big help was figuring out the automatic, ‘time bake’ feature, that I had never used on my oven.
That made it easy to heat pieces at 400°F for the recommended hour, then let them automatically cool down, per the directions, while I was away, doing something else.
It also let me do 3 to 4 treatments in a day, if I focused a little.
The Lodge, Dutch ovens shown are: black (factory seasoning); grey (stripped / bare); dark bronze (4 coats of Crisbee Cream on lids, 4 coats of Crisbee Puck on main pot).
Note that the dark bronze ones appear darker in person: they reflect light more than the black.
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Philbert