FINEX Cast Iron Skilletssearch

FINEX Cast Iron Skillets

FINEX Cast Iron Skillets

Where's the price?
To negotiate the best possible price for our members, we must agree to hide our prices externally.

I'd love to order the 12" w/o lid, but as previously mentioned, no option to do so.
great skillet 3x too expensive compared to very good made in USA alternatives
Load 3 more comments
Thanks for commenting as an authority, and providing no helpful information. Had you any real knowledge, you'd have at least mentioned a brand. Failing to do so proves you lack any valuable knowledge on this topic.
Y'know there's a thing called the internet, try searching unless your fingers are too tired
RIP, $77 shipping. :(
$77? Mine is showing up as $17.
I'm halfway round the world. :(
Must. Have. Copper. Handle. I’ll pay for upgrade. Please make it so! I already own copper handled Finex. Need MOAR! Must have copper handle.


I like mine, but the handle is far too short for the weight of the pan, I have to hold it at a diagonal through my palm, and that means I'm touching something other than the cool spring (which does stay cool) at either side of my hand, so I need to use a pot holder anyways. You can move it around the stove without one though.
Some of the options, such as the 8”, do not show up in the drop-down menu.
I also don't see the version without the lid.
It was super cool how I messaged them 3 days ago, but 39min before it ends, they did nothing to correct it.
I joined the original kickstarter for these pans and I love mine. I use it for nearly every meal.
I do wish I had their lid, though I have a calphalon lid that tucks into it pretty nicely.
They claim to have a "tight-fitting lid".
I viewed one of these at a Crate and Barrel and thought they looked very very nice. Well, you know, $250-cast-iron-pan-nice. The lid was anything but tight fitting though. When I inspected the lid I noticed there were three raised sections on the underside of the lip that would be sitting on edge of the pan. This would make sure that there would, in fact, not be a tight fit. I couldn't figure out if it was to let steam escape or what. It didn't make much sense to have such a heavy (and very very pretty) lid that did not seal.
Load 6 more comments
There is a big difference between a few droplets of steam rising to the top of a pot and a boiling cauldron knocking that lid off. I take it you do not cook very much - a tight fitting lid is essential in keeping unwanted vapor loss.
The amount of steam leaking out through small gaps is going to be negligible. This isn't a pressure cooker.
I'm a retired Executive Chef. Finex is the only cast iron I own made later than 1930. No one better in the business right now. I keep gifting.
I have restored 100's of vintage skillets. I have cooked with most modern skillets and Lodge still makes a great product. Finex is much too heavy for the size and the handle is not manageable.
If you want a modern skillet go with The Field Co. or Stargazer. However if you want to actually use your cast iron and are not looking for a display piece search for BSR skillets on EBay they are cheap and built like tanks. Older Lodge are even better. Wagner and Griswold are steps up from there. An honest seller will describe any flaws and will list pans as sitting flat.
If you are willing to spend $170 you can buy a set of restored vintage pans. Or one amazing piece.
Load 2 more comments
Cools off quicker. I think that was the idea behind the design. I have in occasion caught my hand towel in the handle. Old restaurant habit of using towels to grab pans. Nothing's gone sideways though. I don't own the Finex Dutch Oven though, might have to try it. Nothing beats the great old iron.
Glad this works for you the coiled handles do lose heat better than solid iron. I love the vintage pans so I start with some bias. My main beef is with the weight and cost. Also not a huge fan of the design I prefer one or two pour spouts.
Cast iron is molten iron poured into a sand mold. The sand leaves the surface bumpy. Lodge stops here. This one, they grind the bumpy off until it's smooth like they did in the old days. You can burn enough stuff to make a lodge flat, but it takes a long time. And if you end up putting something acidic like tomatoes, that will remove your seasoning and you'll have to start over. With a milled bottom you don't have to heavily season to get back to flat since the metal is already flat. The seasoning is what makes it nonstick. It's not so important if you're searing a steak. But if you're making eggs, then it's more important. I wouldn't spend the money on finex. I'd buy a vintage piece. Problem with that is that alot of vintage cast iron is warped or cracked, so if you don't know what you're looking at you can end up with trouble. A little warp isn't so bad on gas, but it is really bad on electric because electric need surface contact or else it will heat unevenly and your food cooks unevenly
Hipsters are ruining cast iron now? I don't like Lodge because of the deep casting on the inside leaves it very bumpy. You can smooth that yourself with a wire wheel and a drill. My favorite 'new' cast iron is by Stargazer and it isn't $170. Making a good cast iron pan isn't rocket surgery and shouldn't cost and arm and a leg (I am willing to pay for quality and craftsmanship but this is ridiculous).
Read this before you buy. Wirecutter reviews are about the most thorough product reviews on the web. Finex skillets were tested but didn't even make it to the top 3:
"The overdesigned Finex 12-inch octagonal skillet is part of the indie movement of cast iron producers trying to make pans the old way. Finex skillets have a polished cooking area, but the walls are left with the casting texture. While the spiraled polished stainless steel handle is designed to stay cool, it didn’t in our tests. The handle is too thick to grasp securely with a folded towel, and it slipped in my hand when pouring drippings. The helper handle is small and doesn’t offer much for support. The eight corners of the skillet are touted to offer versatility when pouring, but every corner dribbled on our counter."
Unsurprisingly, Wirecutter's top pick is the $15 Lodge cast iron skillet. In my own experience (3+ years of cooking with one), this is an extremely reliable skillet that keeps getting better with use. If the grainy surface bothers you, just cook with it enough and the layer of seasoning that develops over time will smooth the surface out.
Load 4 more comments
My lodge dutch oven came relatively smooth. It's not polished by any means but doesn't destroy paper towels when wiped and it doesn't leave any fibers behind.
Lodge is OK, but it requires mechanical grinding ( I use a paint stripper wheel) to smooth out the rough casting. You get what you pay for.
Yeah it's 170 bucks, but it is made in the US and by a small production company. If you want to compare the value, you have to compare it to the old Griswolds made in the 1920's or 30's. If you find one of those that hasn't been warped at a flea market or antique mall, it'll easily cost you a hundred bucks without a lid. You may find one at a yard sale or home liquidation auction cheaper, but you'll spend a lot of time looking, if you find one at all. I imagine some parts of the country you'll find one a little cheaper, but here in Ohio where they're fairly easy to find and things generally are more affordable, a hundred bucks for a really nice one is about what they cost. And, that is without a lid. I'll probably pick one of these up before the drop ends and gift it.
Lodge Cast Iron is USA made. At a fraction of the cost.
And it’s very rough and everything sticks on it before hundreds of uses and seasoning. You have to mechanically grind a Lodge smooth to come close to Finex. I own both.
Please add the copper handle option. The answer, folks, is the cooking surface finish. It is smooth - unlike all the other brands. I own lots or cast iron,including Lodge. This is the Bugatti of cast iron And it’s hand-crafted by artisans in a Pacific NW USA small foundry/factory.
What makes this $170+ cast iron pan better than the $20 lodge cast iron pans
Load 4 more comments
The surface.
Lodge pans are an "as cast" finish; on old Grizwolds, etc. the cooking surfaces were hand smoothed. I don't have an data to back it up either, but I would assume they wouldn't have gone to the added effort and cost if there weren't some advantage.
$170 for an iron skillet!!!?? If you've got money to burn buy it or donate to the Hurricane Michael victims.
Sorry. It’s not a 1,000 times more expensive than a Lodge. It is a 1,000% more expensive, which is only 10 times more expensive than a Lodge — that’s 10,000% less than 1,000! 😀