Good choice. I have a couple wide mouth quartz castles made by Chris Schuler, also some of his champagne cup quartz nails.
Seasoning a quartz nail is easy. I've read that quarts shouldn't be blasted with a MAPP gas torch at full blast, I've done it with no issues but generally don't. Get the nail nice and hot using gradual heat, I typically use a bernzomatic TS8000 propane torch turned down to the lowest flame possible(still is a 5-6 inch flame). Fresh quartz is very misleading trying to judge how hot it is by how red it is. You will find that it won't really get red very easily except for the rim of the bowl at the cut slits. Some areas will just not really ever get red, like the actual dish itself especially for the first time heating it. Try to aim the point of the flame into the dish of the castle and roll it around, don't heat it from the side like a Ti nail. Once the rim and cut slits begin to glow just a little you have it hot enough. Wait for all redness to quickly dissipate and then apply a BIG glob of reclaim oil right to the dish without hitting the piece and let it vape off for a couple minutes. Once it stops producing vapors heat the nail back up with the torch to burn off excess residue and you're pretty much good to go.
There are other much longer methods to season your quartz, such as your oven. There are youtube videos of this. Obviously that takes way longer.
Once your nail is seasoned and you get some good use into it, it will becomes easier to use. You will get some residue build up on the dish, this residue is how you will easily judge whether or not your nail is ready to dab off of. Areas of the nail where the residue is will glow red when hot enough and when you remove the flame the residue goes white, if it all doesn't go white and some stays dark the nail could have been heated a little more. Small learning curve to it, but the taste is so much better that Ti.
I prefer my wider mouth castles to the standard ones, just because it gives a bigger target for hand dunking my touchable concentrates.
