FINEX Cast Iron Dutch Oven Discussions | Drop

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Oct 18, 2018

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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Recoil_Rob

113

Oct 20, 2018

Niel50If you look closely at the interior surface of a Lodge product you can see the imprint of the sand used to cast it. All cast iron is made this way but the better companies will them machine the interior to a smooth surface to give a much better resistance to sticking.
Having said that, while Finex makes a lovely product, you can get a vintage Wagner or Griswold for about $30-40, they were machined to a smooth surface also.

namhod

1991

Oct 20, 2018

Recoil_RobWhere can you find Wagner or Griswold for that price? 1973?

Recoil_Rob

113

Oct 21, 2018

namhodhttps://www.ebay.com/itm/Vintage-Unmarked-Wagner-Ware-8Z-Cast-Iron-Dutch-Oven-With-Lid-/113302727454?hash=item1a615e6b1e%3Ag%3AutwAAOSwcWtbtMEP&nma=true&si=cUH7rvOdJolDmV3jKPvBt1Y3S8I%253D&orig_cvip=true&nordt=true&rt=nc&_trksid=p2047675.l2557

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namhod

1991

Oct 21, 2018

Recoil_RobNo longer available. Right at the top. Wagner and Griswold are not cheap.

Recoil_Rob

113

Oct 21, 2018

namhodDon't be a fool, I was showing you they're all over Ebay, not to mention tag sales and junk shops.

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Mastermung

154

Oct 22, 2018

Recoil_RobI don't think a machined surface is quite so important in a dutch oven as a skillet.

Recoil_Rob

113

Oct 22, 2018

MastermungI agree, but can't hurt, especially when browning meat for a stew or such.

Gmike

Nov 24, 2018

Niel50Niel50, you can sand your Lodge very smooth with a 3M sanding and paint remover disk, which fits on the end of your drill bit. You can at least do the bottom and an inch or two up the sides of the Dutch Oven. That is what I used for my skillets and they are very similar in performance to the Finex. I have several smoothed out and seasoned, including a dedicated egg skillet that is 100% non-stick, (with seasoning maintained).

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Niel50

Nov 24, 2018

GmikeI questioned Lodge about the surfaces and this is their response. "The texture of our cast iron cookware is a result of the sand casting process that is used, creating a surface finish that has a texture that will allow the seasoning to adhere to it. After many studies and tests, it was determined that seasoning does not adhere as well to a smooth, polished piece of cast iron as it does to one that is unpolished, that has a little bit of texture to it. As seasoning is built up over time, it creates a smoother surface. So, the more you cook, the better it gets." When I read some of the negative comments about the Finex or Field cast iron, it is often about the seasoned surface coming off.

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Gmike

Nov 24, 2018

Niel50I 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.