Caron & Doucet - Cast Iron Oil & Cast Iron Conditioner - 100% Plant Based from Refined Coconut Oil, Will Not Go Rancid or Sticky - Helps Maintain Seasoning on All Cast Iron Cookware. (8oz Plastic)

I bought this product and had it shipped internationally for seasoning my cast iron pan. I saw that the product has so many great reviews so I bought it after reading a few comments. I seasoned my cast iron pan like usual and placed it in the oven at 500F. 15 minutes later I smelled this weird burnt synthetic oil smell. I open my over and whoooosh! Smoke! And a bad smell that lingered in my house. I’m very frustrated that even though this may have been a great product for coating a pan after use, the company did not market it that way. A disclaimer should be put in the packaging highlighting that this is NOT FOR SEASONING!

I love this Oil. No smell and it works great!

required for pans

This is my second bottle of this product, although I'm not quite done with the first bottle. So far it's lasted 6 months, my guess is it will last another month. I use it on my cast iron pans virtually every day. So don't be put off by the price. A little goes a long way. Until finding the Caron & Soucet Cast Iron Oil I was unable to get a satisfactory seasoning (why do they call it seasoning, when you don't want it to season your foods??) on my cast iron pans. In fact, after I bought a lot of cast iron pans when I got an induction range, I ended up not using them because I just couldn't get the whole seasoning process to work for me. This year I decided I would get serious about using my pans as the large non-cast iron saute pan I bought was not working out well.Here's what I do and what role the Caron & Doucet oil plays. Assuming the pan is already seasoned... 1. I pour some water in the pan after I use it, while I'm doing other dishes, just to soften up any food in the pan. 2. When my sink is clear, I put the pan in the sink and run hot water into it and pour off what comes out easily - often that's everything. 3. Any pits and pieces left, I either use my little piece of what looks like steel chain mail, or a toss in a large pinch of kosher salt. Either way I scrape off the bits and pieces. 4. Rinse and dry... and here comes what made the difference to me 5. Instead of turning on the oven, I put the pan on the range top. I set it at a low heat (remember I have induction so it heats up faster and probably hotter than another range) for 10 minutes. I check that the whole pan is warm by QUICKLY touching the handle. It should be toasty but not blister level with a quick touch. 6. I then put in just a few drops of the Caron & Doucet oil and wipe it all around the bottom and sides of the pan with a paper towel. 7. Turn off the range and it's done. ALthough once maybe every 2-3 weeks or 10-12 uses I use a little more oil, leave the pan on the range another 10 minutes after wiping the oil all over and then re-rub the oil around. The Caron & Doucet oil has no smell, leaves no aftertaste (I do cook some delicately flavored things in my cast iron pans - so I would know), doesn't turn rancid and WORKS.

I have been buying this product for my cast iron ever since I started using cast iron pans and pots. Definitely works to keep my pots and pans rust free.