FINEX Cast Iron Dutch Ovensearch

FINEX Cast Iron Dutch Oven

FINEX Cast Iron Dutch Oven

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How much was this Drop ? I'm disappointed i missed this.
Maybe MD can clarify, the original set of pictures show a brass color knob for the lid, the additional lid photo to Michael_pdx shows a silver knob. MD do you know which one ships?
Sure, you can get a vintage Gris or Wagner if you can find them at antique shops and tag sales. I have several pieces and they're great! Nothing wrong with Lodge either, especially when you can get the five-piece set for 70 bucks, like you can on amazon right now. I've bought that set too, and they're great, but they are cast differently and aren't as smooth as vintage pieces. Does it matter when you're cooking? Most likely not, unless you're Julia Child. The Finex looks sweet, and it's an American company. Yeah, expensive, but I can't find it anywhere for less than 300 bucks.
Hmm, seems my comment got lost in the black hole of the internet... I'll make it shorter this time: Please add a picture of the underside/inside of the lid. Thanks
odyoda
Here you go hombre:
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odyoda
Massdrop seems to like hiding key pictures lately.
If you have the copper handle option then I'm in next time.
DiMora
Is there a copper handle option? I need it to match my other Finex with copper handles...trow me a bone heeeerrree
I like that the product is made in USA, but what makes it better than Lodge Logic? I can purchase a similarly sized piece from Lodge for half the price. I will stick with my Lodge products. Those I can afford.
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I found that true with their carbon steel pans. Carbon steel is not as pourous as cast iron and the seasoning will lift up if sanded, BUT it will eventually darken and adhere with long term use. I gave up with seasoning it and just used it. For example, searing chicken breast in clarified butter on high heat (turn on your exhaust fan!) will weld layers of seasoning onto the carbon steel. Now my carbon steel seasoning does not lift up. With regard to cast iron sanding, I found what Lodge says not exactly correct. Cast iron is semi-pourous and will expand when heated, enough to absorb the seasoning, even if sanded. I did alternating layers of grapeseed oil and flaxseed oil and it worked beautifully. Now scrambled eggs with cheese slide around like a buttered Teflon finish. It is easy enough to try it both ways. Try seasoning without sanding, let it build up over time, as they recommend. If you don’t like it, you can always strip and sand it in ten minutes. Do outdoors, because iron dust particles will fly out of your pan.
Gmike
Good to know, thank you.
Finex is the greatest. This finally completes my collection and is a solid deal!
Beef Bourguignon meets Steampunk
"Sounds delicious!"
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