I purchased the 12" Finex pan around a year ago and have used it hundreds of times....almost every day. The pan is expensive, but will exceed your expectations. I have used the pan to fry, bake & sear everything from chicken, pork, beef, venison, eggs, sausage, bacon, fruits, vegetables, to frying pancakes, baking cinnamon rolls, huge 12" chocolate chip cookies and deep dish pizza. The secret to making any cast iron good is using every day and cook with as much variety as possible to bake in a great patina finish. Eventually, the Finex will go from the bronze gold color in this video to a deep shiny black - but it takes a very long time. The bottom of the pan is incredibly smooth and it cooks like a dream, like a Griswold on steroids. You will never touch a $20 Wal-mart grade Lodge pan again after using a Finex.
Just sand the $20 walmart lodge pan smooth down to bare metal and it'll perform the same. That's what I did and nothing would stick to it even without applying any seasoning.
@@garycortesi8406 You can use an electric palm sander or by hand. Use up to 2000 to 3000 (final) auto body sandpaper. You will have to use several “rougher” grades and slowly build up to that fine of finish. Use grapeseed oil or organic flaxseed oil for 1 hour at 400 degrees (use a gas Weber grill outdoors) for each coat. You will need 3 to 4 coats to get a deep black petina into the steel. This takes a lot of time and work, but it’s worth it.
I have the Lodge pans (various) and also the Finex (whole set). I must say that the FINEX because of the way that it is designed, its craftsmanship, smooth flat surface and pre-seasoned just can't be beat. You proved it right there with making your eggs and you didn't even do a true seasoning process that you most gurus do. It was wonderful watching you take it straight from the box and making those gorgeous eggs. I find it is well worth the money. My Lodge never did that. But I still use my Lodge daily for most of my grunt work and careless cooking. The Finex and I also have the Blanc Creatives set just dazzles in performance and visual appeal. They're great for cooking and then adorning the table. Great centerpieces that you can pass down from generation to generation.
I have the 8, 10, and 12" Finex skillets. If I could do it over, I would have paid extra and bought three 12" skillets. I use silicon tools with mine to avoid scratching the machined surface of the skillets.
How do you like the skillets? I just started looking into going to cast iron. I’m debating weather to get the finex, field or butter pat. Not sure if I should get o e of each. Not sure how man my skillets is too many. I don’t like excess stuff. Any recommendations?
Nice! Currently I use all Lodge and am very happy with them. I was considering getting the 10” but decided on the 12” Finex as a gift for myself this year. Lol. Also, I gave my friend my 12” Skillet a couple years ago so I figured it should fill in the gap.
This is an excellent review, and a very good demo about how to clean and maintain this pan. We ordered the 10 inch version to use mainly for making eggs and pancakes. We will be using it on an induction stove. This pan has a smooth surface inside which is a lot better for working with. Just to mention, I can see W. Miller eats a very high fat and high salt diet! The meats he is eating are of high fat and high salt content!
Ohhh yes....one more thing. Spend the extra money and just get the 12" Finex pan for your do it all cooking pan. A much better solution than scaling down to the 10" or 8" versions. Trust me, you will thank me later.
When most of the Michelin starred restaurants on the planet use cheap, warped aluminum pots and pans from suppliers like SYSCO, spending this kind of money on a cast iron pan is mere extravagance.
@@JacksonWalter735 At the time they had the best reviews. I am sure the others are great too. I love the shape of the finex. it makes pouring and flipping omelets easier.
The advertised cooking surface is 8.75" did you measure again to make sure your statement of "barley 8" is correct? I'm looking to buy either the 10" or 12." Thanks.
I would never do what you’re doing. Haha adding water to the hot pan. No thank you. I’ll cook. Then just wipe it down with some oil and a lint free cloth. I don’t want my cast irons much. No need.
I wouldn't preheat higher than medium, but I'm not sure why you would say this about cooking? I only cook steaks on medium-high to high and have never ever had an issue in 40 years. Personal preference vs facts
Хобби
I purchased the 12" Finex pan around a year ago and have used it hundreds of times....almost every day. The pan is expensive, but will exceed your expectations. I have used the pan to fry, bake & sear everything from chicken, pork, beef, venison, eggs, sausage, bacon, fruits, vegetables, to frying pancakes, baking cinnamon rolls, huge 12" chocolate chip cookies and deep dish pizza. The secret to making any cast iron good is using every day and cook with as much variety as possible to bake in a great patina finish. Eventually, the Finex will go from the bronze gold color in this video to a deep shiny black - but it takes a very long time. The bottom of the pan is incredibly smooth and it cooks like a dream, like a Griswold on steroids. You will never touch a $20 Wal-mart grade Lodge pan again after using a Finex.
Just sand the $20 walmart lodge pan smooth down to bare metal and it'll perform the same. That's what I did and nothing would stick to it even without applying any seasoning.
Power sander or by hand? What kind of sand paper?
@@garycortesi8406 You can use an electric palm sander or by hand. Use up to 2000 to 3000 (final) auto body sandpaper. You will have to use several “rougher” grades and slowly build up to that fine of finish. Use grapeseed oil or organic flaxseed oil for 1 hour at 400 degrees (use a gas Weber grill outdoors) for each coat. You will need 3 to 4 coats to get a deep black petina into the steel. This takes a lot of time and work, but it’s worth it.
@@mg6192 I have done that. They also work great.
I have the Lodge pans (various) and also the Finex (whole set). I must say that the FINEX because of the way that it is designed, its craftsmanship, smooth flat surface and pre-seasoned just can't be beat. You proved it right there with making your eggs and you didn't even do a true seasoning process that you most gurus do. It was wonderful watching you take it straight from the box and making those gorgeous eggs. I find it is well worth the money. My Lodge never did that. But I still use my Lodge daily for most of my grunt work and careless cooking. The Finex and I also have the Blanc Creatives set just dazzles in performance and visual appeal. They're great for cooking and then adorning the table. Great centerpieces that you can pass down from generation to generation.
Well done, honest first feeling and first use review. Thanks.
I have the 8, 10, and 12" Finex skillets.
If I could do it over, I would have paid extra and bought three 12" skillets.
I use silicon tools with mine to avoid scratching the machined surface of the skillets.
yeah...I thought about that as well, thanks!
How do you like the skillets? I just started looking into going to cast iron. I’m debating weather to get the finex, field or butter pat. Not sure if I should get o e of each. Not sure how man my skillets is too many. I don’t like excess stuff. Any recommendations?
Good review. This convinced me to buy a 12" Finex next time I purchase a cast-iron skillet.
Size#10 refers to the old wood burning stove hole sizes. Not 10 inches. Today the hole sizes are irrelevant.
Nice! Currently I use all Lodge and am very happy with them. I was considering getting the 10” but decided on the 12” Finex as a gift for myself this year. Lol. Also, I gave my friend my 12” Skillet a couple years ago so I figured it should fill in the gap.
You should. I also us lodge. They work great. I agree but the Finex wont disappoint.
This is an excellent review, and a very good demo about how to clean and maintain this pan. We ordered the 10 inch version to use mainly for making eggs and pancakes. We will be using it on an induction stove. This pan has a smooth surface inside which is a lot better for working with.
Just to mention, I can see W. Miller eats a very high fat and high salt diet! The meats he is eating are of high fat and high salt content!
Love my FInex set hands down.. Nothing like them. FYI Caution when taking out of the oven. That handle does not stay cool in the oven.
How exactly were you NOT gnna try out the stay cool handle!?!? Wulda loved to see you try that.
Ohhh yes....one more thing. Spend the extra money and just get the 12" Finex pan for your do it all cooking pan. A much better solution than scaling down to the 10" or 8" versions. Trust me, you will thank me later.
Smith N Wesson speaking facts. Also thanks for making the Shield Plus
When most of the Michelin starred restaurants on the planet use cheap, warped aluminum pots and pans from suppliers like SYSCO, spending this kind of money on a cast iron pan is mere extravagance.
Isn't sysco more of a franchise restaurant thing?
@@pcblahnope
They supply mom and pop stores too
"Buys a 10 inch finex, consistently talks about borrowing brother's 12 inch lodge" c'mon man
12 inch is the way to go. I love my Finex skillet. I have had it for three years. still my go to skillet.
What made you choose the Finex over Smithey, Stargazer, Field, AFC, and so forth? I'm thinking about getting my first boutique cast iron skillet.
@@JacksonWalter735 At the time they had the best reviews. I am sure the others are great too. I love the shape of the finex. it makes pouring and flipping omelets easier.
You are baller status when you make RUclips videos in your boxers 😆😆😆
WATCH THE FINEX VIDEOS AT THE WEBSITE. THEY ARE GORGEOUS!
The advertised cooking surface is 8.75" did you measure again to make sure your statement of "barley 8" is correct? I'm looking to buy either the 10" or 12." Thanks.
Yeah I measured edge to edge at the bottom of the pan...barely eight inches..took a pic but don't know how to add it here.
@@wmiller5693 that information is all available on their website
Awesome! Thanks for watching. *rolls eyes
@@wmiller5693 well, it is. if you'd checked you wouldn't have to grumble about it in the video *rolls eyes
@@wmiller5693 haha...that was funny!
Surveillez bien votre Cholestérol... Vous risquez un jour des surprises...😌
Cooking in olive oil? Cleaning with a scratch pad, and in a hot pan? No no no no no.
_Sorry.. but i couldnt finish video;
had mild heart attack around 13:57
So close.. :(
What happened? He added a pinch of oil at 13.57..... ?
@@Machria23 More like a gallon, along with a 2lb stick of butter.
Ummm, all that olive oil, oh my!
YOU WILL NEED THE LID!!!! DUH!
Who cares about the box?
Why do u put oil on the pan then bacon? U don’t need to do that bacon already has too much fat
He just did it because it was a new pan. Just to help the sticking and season it just a bit.
I would never do what you’re doing. Haha adding water to the hot pan. No thank you. I’ll cook. Then just wipe it down with some oil and a lint free cloth. I don’t want my cast irons much. No need.
I’ll take a cheap Lodge. It’s definitely a nice pan, but it’s not worth the money.
My ass !! Call the company about the filth u received from amazon so they don’t continue to send out shit product ! Finex wouldn’t stand for that
Too much content on the box. NEVER cook anything in cast iron higher than medium.
I wouldn't preheat higher than medium, but I'm not sure why you would say this about cooking? I only cook steaks on medium-high to high and have never ever had an issue in 40 years. Personal preference vs facts
Poor dude, he hates his purchase