Lancaster Cast IronSeasoning - Restore and Condition Cast Iron and Carbon Steel Cookware - Made in the USA

I really like this. I wasn’t sure about the beeswax but it is giving my cast iron a really nice finish. I wash the pan after using, let it dry off on a med-high burner, rub a little of the product in with a low lint paper towel and then keep rubbing it off until only a thin coat remains. I keep it on the burner at least five minutes, turn off the heat, and let the pan cool slowly. Nice, smooth finish.

Works perfect. We recently added more of the cast iron pans and pots and this paste makes it look shiny and new. Great product.

There are several ways to season carbon steel and cast iron. I use them all. But for ongoing touch up - this is pretty good!

I have a small collection of cast iron skillets and pots. Some old, some newer, some of really high quality. I try to strip and re-season them about once per year to keep my pots and pans lasting for a while, and to cut down on some of the grime that inevitably collects. Traditionally I used oil and got mixed results. It worked well with the higher-quality pans, but not so well with my more economical pans which are still great, but have a little bit more porous surfaces. Upon a recommendation, I picked up this product which has a waxy consistency (it is partly made of beeswax). I wasn't sold at first. This is harder to work with than simple oil, and I had to put a lot of effort into putting a thin coating on every pan. However, after baking the pans, I feel the results are significantly better than oil alone. So now I don't think I'll use anything else.I'm not an expert, but I feel like the advantage of the beeswax-based product is simply how well it sticks. I feel like the application process gives a better and thinner coating. I certainly used less of this than I might with oil. But I also feel like it's poised and ready to provide a more even seasoning across the entire pan, including the outside. And it's the outside I think Im most pleased with. Through general use, I feel the inside of the pan tends to re-season itself as it is regularly exposed to fats and oils. But the outside is where I find the seasoning wears off over time. After several weeks of regular use, I'm finding that the outside of the pan is more anti-stick than the same pans seasoned with only oil.Overall, I feel this product just gave me a better and more consistent seasoning. Highly recommended for anyone looking to protect their pans and provide a better cooking experience.

Seemed to work well. Was very easy to use

Excellent quality!

Been using this on many of my cast iron pans and Dutch ovens for a couple of years now when they need a little touch up on seasoning. Works as well as other older methods but I believe a little better or more efficient. I only wish this came in a larger tin!

Lancaster makes a great seasoning compound for cheaper than competitors of the same quality. This has worked great helping me develop seasoning on my vintage cast iron skillets