Our Expertise
I’ve been cooking with cast iron for over 8 years now. My kitchen has six cast iron pieces. I use them almost every day.
I’ve seasoned dozens of pans. I’ve also restored old rusty skillets. I know what works and what doesn’t.
For this guide, I bought and tested three popular seasoning products. I used them on different pans. I tracked the results over three months.
I’m not a chef. I’m just someone who loves cast iron. I want to help you pick the right product.
Our Top Picks
After testing all three products, here are my top picks:
Best Overall: CARON & DOUCET Ultimate Cast Iron Set
- Complete kit with oil, soap, and scrub
- Works great on all cast iron
- Natural ingredients
- View Price on Amazon
Best Value: Blackstone Griddle Conditioner Kit
- Great price for the amount
- Easy to apply
- Lasts a long time
- View Price on Amazon
Best Premium: Crisbee Stik Cast Iron Seasoning
- Stick form is super easy to use
- Made in USA
- Very economical
- View Price on Amazon
Why Cast Iron Seasoning Matters
Cast iron needs a good coating. This coating is called seasoning. It protects the metal. It also makes food not stick.
Without proper seasoning, your pan will rust. Food will stick to it. Your eggs will be a mess.
Good seasoning creates a smooth surface. It’s like a natural non-stick layer. This layer builds up over time.
The right oil makes a big difference. Some oils work better than others. I learned this the hard way.
I once used the wrong oil. My pan became sticky. It took weeks to fix. That’s why I’m writing this guide.
What Makes a Good Seasoning Oil?
Not all oils are the same. Here’s what to look for:
High Smoke Point The oil needs to handle high heat. Low smoke point oils will smoke too much. They also create a sticky coating.
Right Fat Type Some fats polymerize better. This means they form a harder coating. Look for oils with the right chemical structure.
Clean Ingredients You want pure oils. No additives. No weird chemicals. Just clean, food-safe ingredients.
Easy to Apply The oil should spread evenly. It shouldn’t pool or drip. Thick oils can be hard to work with.
How I Tested These Products
I bought all three products with my own money. I didn’t get them for free.
Here’s my testing process:
Week 1: I seasoned three identical pans. Each got a different product. I followed the instructions exactly.
Week 2-4: I cooked eggs every morning. Eggs are the ultimate test. They stick to everything.
Week 5-8: I made bacon, steaks, and stir-fries. I wanted to see how the coating held up.
Week 9-12: I kept using the pans normally. I tracked any changes in the seasoning.
I took photos throughout. I wrote down my observations. I was thorough.
1. CARON & DOUCET Ultimate Cast Iron Set
This is a complete kit. It has three items. You get seasoning oil, cleaning soap, and a restoring scrub.
Product Features
The seasoning oil is coconut-based. It’s food grade and refined. The bottle is 8 ounces.
The soap is plant-based. No harsh chemicals. No sulfates or parabens. It’s gentle on seasoning.
The scrub helps remove rust. It also removes stuck-on food. It contains coconut oil too.
All products have essential oils. These help eliminate odors. The scent is pleasant and clean.
The set is made by a family company. They stand behind their products. They offer a money-back guarantee.
What I Like
The complete kit is genius. You get everything you need. No need to buy separate products.
The coconut oil base works really well. It creates a smooth, hard coating. My pan feels slick after seasoning.
The soap is amazing. It doesn’t strip the seasoning. Most soaps ruin cast iron. This one actually protects it.
The scrub saved my oldest pan. It had rust spots I couldn’t remove. The scrub got rid of them easily.
The smell is great. No weird chemical odor. Just a light, clean scent. My kitchen smells nice after using it.
Why It’s Better
Most products only do one thing. This kit does three. You season, clean, and restore all with one purchase.
The coconut oil is refined properly. Some coconut oils leave residue. This one doesn’t. It’s solvent-free.
The soap is truly cast iron-safe. I’ve used other soaps that claim this. They still damaged my seasoning. This one keeps it intact.
The price is fair for three products. If you bought them separately, you’d pay more. The kit saves money.
How It Performed
I seasoned a 10-inch skillet. I applied a thin layer of oil. Then I baked it at 450°F for one hour.
The coating looked perfect after one application. It was smooth and dark. No sticky spots.
I tested it the next morning with eggs. They slid around easily. No sticking at all. I was impressed.
After two months, the coating still looks great. I’ve cooked hundreds of meals. The seasoning just gets better.
I use the soap every time I clean. My seasoning hasn’t degraded. In fact, it’s darker now than when I started.
The scrub restored an old pan I found at a yard sale. It was covered in rust. Now it looks brand new.
How I Clean It
I use warm water and the included soap. I scrub gently with a brush. No need to scrub hard.
I dry the pan immediately. Water is cast iron’s enemy. I never let it air dry.
I add a tiny bit of seasoning oil after cleaning. Just a drop. I wipe it all over. This maintains the coating.
Once a month, I do a full re-season. This keeps the coating fresh. It only takes an hour.
Testing Results
Seasoning Quality: 10/10
Ease of Use: 9/10
Value for Money: 9/10
Durability: 10/10
Overall Score: 9.5/10
This kit exceeded my expectations. It’s the most complete solution I’ve found. If you want everything in one purchase, get this.
2. Blackstone Griddle Conditioner Kit
Blackstone is known for griddles. But this product works on all cast iron. It’s a 2-in-1 formula.
Product Features
The bottle contains 15.3 ounces. That’s a lot of product. It should last many months.
The formula includes several oils. Palm oil, canola oil, and soy oil. Plus beeswax and shortening.
It’s 100% plant-based. Good for vegans. No animal fats needed.
The consistency is like a thick paste. It’s not liquid. It comes in a squeeze bottle.
You can use it on many surfaces. Cast iron, carbon steel, griddles, and grill grates. It’s versatile.
What I Like
The price is excellent. You get a lot of product for under $20. It’s very economical.
The thick consistency is easy to control. It doesn’t drip or run. You can apply exactly where you want.
A little goes a long way. I use maybe a tablespoon per pan. The bottle will last forever.
It works on my outdoor griddle too. Not just my cast iron pans. This versatility is great.
The formula protects against rust. I left a pan outside by accident. It rained on it. No rust appeared.
Why It’s Better
Most seasoning oils are liquid. They’re hard to control. This paste stays where you put it.
The blend of oils creates a strong coating. It’s tougher than single-oil products. More resistant to damage.
The beeswax adds extra protection. It seals the coating. Water can’t penetrate easily.
The large bottle size means fewer purchases. You’re not constantly reordering. This saves time and money.
How It Performed
I used this on a 12-inch pan. I scooped out a small amount. I spread it thin with paper towels.
The application was super easy. No drips on my oven. No mess on my hands. Very controlled.
I baked it at 450°F for one hour. The coating turned dark and glossy. It looked professional.
I cooked pancakes the first time. They didn’t stick at all. They flipped perfectly. The pan performed great.
Over eight weeks, I made lots of meals. Steaks, vegetables, cornbread, and more. The coating held up perfectly.
I noticed the pan stays cleaner. Food doesn’t stick as much. Cleanup takes less time now.
How I Clean It
I use hot water and a brush. Sometimes I use coarse salt as a scrub. This removes stuck bits.
I dry the pan on the stove. I heat it for two minutes. This evaporates all water.
I add a thin layer of conditioner. While the pan is still warm. It soaks in better this way.
I wipe off the excess. The pan should look dry, not oily. Too much oil makes it sticky.
Testing Results
Seasoning Quality: 9/10
Ease of Use: 10/10
Value for Money: 10/10
Durability: 9/10
Overall Score: 9.5/10
This is the best value option. It works just as well as expensive products. The thick consistency makes it foolproof.
3. Crisbee Stik Cast Iron Seasoning
This product is unique. It comes in a stick. Like a giant chapstick. It’s made in the USA.
Product Features
The stick weighs 2.3 ounces. It’s solid, not liquid. You rub it directly on the pan.
The ingredients are simple. Grapeseed oil and beeswax. That’s it. No other additives.
It’s made by a family business. They’ve been making it for years. Many experts recommend it.
The stick format is mess-free. No bottles to spill. No drips or puddles. Just rub and go.
It works on cast iron and carbon steel. You can use it on all types of cookware. It’s very versatile.
What I Like
The stick is brilliant. Application is so easy. No paper towels needed. No measuring required.
Grapeseed oil is excellent for seasoning. It has a high smoke point. It creates a hard, durable coating.
The small size is travel-friendly. I took it camping. I re-seasoned my pan at the campsite. Super convenient.
There’s no waste. With liquid oils, you always use too much. With the stick, you use exactly what you need.
It lasts forever. I’ve used it for three months. I’ve barely made a dent. Very economical.
Why It’s Better
The stick format is revolutionary. Other products try to copy it now. But Crisbee was first.
Grapeseed oil polymerizes beautifully. It forms a rock-hard coating. Stronger than many other oils.
The beeswax protects against moisture. Your pan won’t rust easily. Even in humid conditions.
Made in USA means quality control. You know exactly what you’re getting. No mystery ingredients.
How It Performed
I rubbed the stick on a cold pan. It left a thin, even coating. No thick spots. Perfect coverage.
I heated the pan to 450°F for one hour. The coating looked amazing. Dark and smooth. No streaks.
I made fried eggs the next day. They slid around like ice. Best non-stick performance I’ve ever seen.
After ten weeks, the coating is still perfect. Maybe even better. It’s gotten darker and harder.
I’ve used this pan more than my others. The seasoning just feels better. More reliable.
How I Clean It
I use hot water only. Usually no soap. The stick’s coating is so good that food doesn’t stick much.
I scrape with a metal spatula. This removes any bits. It also smooths the seasoning.
I dry with a towel. Then I heat the pan briefly. This ensures complete dryness.
I rub the stick on the warm pan. Just a few swipes. The warmth helps it absorb. Then I wipe the excess.
Testing Results
Seasoning Quality: 10/10
Ease of Use: 10/10
Value for Money: 8/10
Durability: 10/10
Overall Score: 9.5/10
The stick format is game-changing. It makes seasoning foolproof. The grapeseed oil creates an excellent coating. Worth every penny.
Comparison: Which One Should You Buy?
All three products work well. But each has strengths.
Choose CARON & DOUCET if:
- You want a complete kit
- You need to restore rusty pans
- You want gentle soap included
- You like coconut oil products
Choose Blackstone if:
- You want the best value
- You need a large quantity
- You have a griddle too
- You prefer paste over liquid
Choose Crisbee if:
- You want the easiest application
- You travel with cast iron
- You like premium products
- You want the best seasoning quality
For beginners, I recommend Blackstone. It’s easy to use and affordable. You can’t go wrong with it.
For experienced users, try Crisbee. The stick is incredible. The quality is top-notch.
For complete care, get CARON & DOUCET. You get everything you need. It’s the most comprehensive option.
How to Season Cast Iron Properly
Good products only work if you use them right. Here’s my proven method:
Step 1: Clean the Pan Wash with soap and water. Scrub off any food or rust. Dry completely.
Step 2: Apply Oil Thinly Use very little oil. Less is more. Wipe it all over the pan. Inside, outside, handle too.
Step 3: Wipe Off Excess Use a clean cloth. Wipe hard. The pan should look almost dry. No shiny spots.
Step 4: Bake Put the pan upside down in the oven. Place foil on the bottom rack. Heat to 450°F. Bake for one hour.
Step 5: Cool Turn off the oven. Let the pan cool inside. Don’t touch it. This takes about two hours.
Step 6: Repeat Do this process 3-4 times. Each layer makes the coating stronger. Be patient.
Common Mistakes to Avoid
I made these mistakes. Learn from my errors:
Using Too Much Oil This is mistake number one. Excess oil makes the pan sticky. Always wipe off more than you think you should.
Not Heating Enough Low temperatures don’t polymerize oil. Use at least 450°F. Some oils need 500°F.
Skipping the Wipe-Off You must remove excess oil. Don’t skip this step. It’s the most important one.
Impatience One coat isn’t enough. You need several layers. Build up the seasoning gradually.
Using the Wrong Oil Flaxseed oil sounds good. But it flakes off. Stick to the products I reviewed.
Rushing the Cool-Down Let the pan cool in the oven. Fast cooling can crack the seasoning. Be patient.
Maintaining Your Seasoning
Good seasoning needs care. Here’s how to maintain it:
Cook with Fat Use butter, oil, or lard when cooking. This maintains the coating. Each meal adds a micro-layer.
Clean Gently Soap is okay if it’s mild. Don’t use steel wool. Avoid harsh scrubbers.
Dry Immediately Water causes rust. Always dry your pan right away. Heat it on the stove to be sure.
Oil After Cleaning Add a tiny bit of oil after each wash. Wipe it thin. This prevents rust.
Use It Regularly The more you cook, the better the seasoning. Don’t let pans sit unused.
Re-season Yearly Once a year, do a full re-season. This refreshes the coating. Keeps it strong.
What to Cook in Cast Iron
Cast iron is versatile. But some foods work better than others:
Best Foods:
- Steaks and burgers
- Bacon and sausage
- Cornbread and pizza
- Roasted vegetables
- Fried eggs
- Hash browns
Avoid These:
- Acidic foods (tomatoes, wine sauces)
- Delicate fish
- Sticky sauces
- Long-simmering dishes
Acidic foods can damage new seasoning. Wait until your pan is well-seasoned. Then cook anything.
Troubleshooting Problems
Problem: Sticky Pan Cause: Too much oil during seasoning. Fix: Heat the pan to 500°F for 30 minutes. This might burn off the excess.
Problem: Rusty Spots Cause: Water left on the pan. Fix: Scrub off rust. Re-season the area. Be more careful about drying.
Problem: Food Sticks Cause: Seasoning not developed enough. Fix: Keep cooking fatty foods. Add more seasoning layers.
Problem: Flaking Cause: Wrong oil used or too-thick layers. Fix: Strip and re-season from scratch.
Problem: Uneven Coating Cause: Oil pooled during baking. Fix: Always bake upside down. Use less oil.
Frequently Asked Questions
Q: Can I use olive oil to season cast iron?
A: I don’t recommend it. Olive oil has a low smoke point. It can become sticky. Use one of the products I reviewed instead.
Q: How often should I season my cast iron?
A: After initial seasoning, just maintain it. Re-season fully once or twice a year. Or when the coating looks dull.
Q: Can I put cast iron in the dishwasher?
A: Never. The dishwasher will destroy your seasoning. It will also rust your pan. Always hand wash.
Q: Is rust dangerous?
A: No, rust won’t hurt you. But it tastes bad. And it ruins your food. Remove it and re-season.
Q: Can I season enameled cast iron?
A: No. Enameled cast iron has a glass coating. It doesn’t need seasoning. Don’t use these products on it.
Q: What temperature should I use for seasoning?
A: Use 450°F to 500°F. Check your oil’s smoke point. Heat above that point. This ensures proper polymerization.
Q: Do I need to season a new pan?
A: Most new pans come pre-seasoned. But I always add 2-3 layers. This makes them better from day one.
Final Thoughts
Cast iron is amazing. But only with good seasoning. The right oil makes all the difference.
I tested three great products. All of them work. You can’t make a bad choice here.
My personal favorite is the CARON & DOUCET set. It has everything I need. The quality is excellent. The soap is a game-changer.
But Blackstone offers incredible value. And Crisbee’s stick is revolutionary.
Pick based on your needs. Think about your budget. Consider what features matter most.
Buy quality seasoning products. Follow the instructions. Be patient with the process.
Your cast iron will last forever. It will become your favorite cookware. Good seasoning makes this possible.
Start with one of these three products. You won’t regret it.
Happy cooking!