For those who don’t know, Finex was acquired by Lodge in 2019. The finishing work on the cookware is still done at the Finex factory in Oregon but the casting is done by Lodge and its factory in Tennessee.
Thanks for all the FREE content and helping us make some educated decisions. I have a 6pc Made In carbon steel set with the wok and it’s really thin walled. Believe it or not I like my stainless steel set the most. 5 ply from Misen and amazing quality. Their customer service is awesome and I actually bought a 2nd 5pc set. My only issue now is storage lol.
I’ve always loved the look of the Finex, so thanks for testing it head to head. I do wish some of the others would try out cool handles, though. I have an old vintage thing that had a destroyed handle so I welded on a spring handle (like fireplace /wood stove door) and voila, no dishcloth or mitt required. It is doable.
Great video. I am rookie to cast iron cooking. I own the #10 Feild, #8 & #12 Finex cast iron. I love them all. You are right about Finex being heavy that’s ok as I find it fun to cook with. I do enjoy the feild as it’s lighter and love the smoothness finish too. Plus it awesome to cook with too.
Sir, all the cornors on the Finex you can pour out of ! One person had a video of the Finex and a lodge cooking a steak. He said it blew his mind that the Finex wiped clean, no water, scrubing etc While the Lodge need all kind of sscrubing! I have two Lodge and a cast iron I got when my 94 year old mother passed. I cook with every day, byt none compare with the finex. hotspots,bottom not level, etc.. Thanks for the video.
You make a valid point, and yes, Finex make an excellent pan. My only reservation for people is the quality to weight. I believe you can get an excellent high end pan that performs as well that is lighter...like Stargazer.
It’s a speed cool handle. Not a no hot handle. Use at own risk. Let’s remember that when using our FINEXT Cast Iron Pan. This is my favorite Cast Iron. Fantastic Honest Review. 🥃
When you did the chick pea I noticed a carbon steel pan what is your opinion on those pans. I use them some times but allways go back to the antique cast iron.
Thanks so much for these reviews! Can you tell me please - do the pans scratch the glass cooktop? We are looking to replace our cooktop and are considering glass.
Not really. These high-end pans are very smooth on the bottom. As you see, I use glass, and there may be a bit of scuffing but nothing too major. That said, if you are very particular about your cooktop them I may be wary of iron cookware.
I’d like to see a comparison between the 3 with an over easy egg and scrambled. The combination of those 2 styles of eggs cooking to me is the best indication of a pans nonstick performance. The stargazer is going to be the next addition to my cooking toolbox. Deciding between the 10” and 12”, leaning towards the 12”.
Go with the 12" and get the lid also, it adds a lot more functionality. They are pricey, but after you cook with them for a while, you will not be disappointed.
The spring handle works for FINEX. When cooking off the stove it actually works and you can notice if you use the product often it’s pretty cool. I don’t believe the handle is that heavy given the weight / leverage - distribution.
Hello! Checked out your website (from CA, USA) and noticed that the prices for Stargazer are much higher than their website. $115 v. $182. Is this something to do with USD v. CAD??
This is a very informative video. And that i have learned alot when it comes to choosing a brand of castiron. Though there was a part of the vid that caught me when he said a particular phrase "low quality lodge style rough surface" 😏
I believe so too. Im really looking forward for your follow up review on the finex pan. Because im reconsidering upgrading my lodge pan. And Im still on the process of justifying to myself that i needed a finex 😅
Thank you for your video and comparison but nobody has done a comparison for the old pans compared to the new pans. I have 2 Stargazer pans but I still revert back to my Wagner and Griswald pans and dutch oven pots maybe it just me. but thank you for the comparison.
First, thank you - I enjoy your vids very much. They inspired me to ditch my nonstick pans and pull my vintage Wagner Ware pans out of "storage". I guess I'm curious as to how these newer cast iron pans compare to something like my pans? I have to admit while the newer pans look beautifully made, my Wagner Ware pans are daily grinders that perform perfectly. Thanks.
I have Wagner Ware, Field and Stargazer. I would say in terms of the cooking surfaces, the new ones give the old Wagner a run for its money. They’re all good. The Stargazer has the best handles, though, by a long shot.
I wish to level up from my Lodge skillets. Im not a great cook. No chef. So I just get curious as far as grabbing higher quality skillets. You mention the cons so lightly for the Finex and by the end of the video it still get's recommended. . I do feel like Id rather go towards Field though. The Field however looks so simple. I like it, plus it is lightest of the three. I have injured wrists so I'll most likely lean towards that down the road.
i have a few smaller pans that i use regularly, they tend to be lighter and might not work too well with bigger foods. think they'd be faster to heat up and some variation might be nice.
@@Cook-Culture Any preference for searing? How is seasoning affected with sear Temps. In friends restaurant we sear at 1500 degree infrared. Can these pans be used on hob on high heat to sear? Might make a great video to show searing which is often recommended. Thank you so much for these videos.
I love the Finex griddle. Use it on an induction dual setup. Its a tank and takes time to heat up, but once you get cooking its a dream. The smooth surface is great and non stick if you cook at correct temps. Maybe the dual internal bottom surfaces are best in griddle cooking vs pan cooking.
@@JacksonWalter735 GE Profile with dual burners. The griddle is a little shorter than the total span of the burners but after the griddle is hot it works great and heats pretty evenly. It works great on a big outdoor burner you would use for a low country boil or turkey fry just keep the burner on low.
Lodge is the best. Lodge bought out Finex. If you visit the Lodge store in South Pittsburg, TN., Lodge sells Finex now. I still just like Lodge like the cowboys. We have Lodge piece that are about 100 years old. I have never had to season the old one, because my grandma did.
Great review, with a few caveats that made it just an OK, slightly biased review. I own both the (Approximate) 12" and 14" ( Still been waiting months for the Stargazer 13.5," wait-time is a HUGE negative with them, that you did NOT mention! Love my SG 12" inch, but 5 months Vs. a few days with: Finex, Field and Smithey?! Oh, and they all want their cash $$$ upfront, and not upon shipping. This would turn most people away from Stargazer, despite their excellent design and price point (relative to other luxury C.I.). 2) You started off your review with a ton of NEGATIVE assumptions about Finex's design, before even using it, and then ACTUALLY STATING that you were biased. It is NOT hard for Finex to machine their sidewalls smooth, that is a feature that aids in uniform seasoning. In fact, it would also NOT be hard for them to machine away their pans overall, to make a thinner walled, lighter pan ( Might would have saved on production $$). The thickness and weight are part of the design, for heat retention and momentum. Field Co. skillets are kind of oversized (Nice Plus), for what you get, but the their sidewalls are near vertical, which makes it a bit harder to slide a spoon or spatula under food, from the edge in a full pan (Negative for Field, Positive for both Stargazer and Finex.) 3) This is less important, but WOW factor. I can almost guarantee you if you sat out all 5: Field, Smithey, Stargazer, ButterPat and Finex and asked them which was the most beautiful, and which one did they think was most expensive? Finex and Stargazer would be #1 and #2 every time.
Hi Jed, thank you for another awesome review!! You answered many of my questions I had. I would like your take however, on how the finex compares to smithey, in volume size, as well as performing. I have lodge, and stargazer, and I’m in love with my stargazer, but I’m really interested in getting a smithey as my next addition, I like to cook low n slow on my cast, for my eggs, potatoes, etc., I think a field would just be too light for my liking, finex may be one of the heaviest, but maybe too heavy, as you said, it takes a considerable amount longer to achieve the result. As a vegetarian, I’m not interested in searing thick steaks, lol. Thanks for your time Jed, I really value and appreciate your opinion and advice.
@@rstumbaugh43 Hi Rick, thanks for the note. Smithy sent me a pan 2 years ago and to be honest, I did not like how the pan was machined/finished. The factory coating was not great and the pan was hard to build a solid seasoning. I gave it to my father-in-law, who cooks bacon and eggs. It seems to be working fine for him but for those of us that do not cook with animal fat, I think that Smithy is maybe not the best choice. I think you love your SG so much because Peter, the owner of SG, is a Vegan and fanatical about his surface. It's hard to beat SG.
@@Cook-Culture Jed, wow, thank you for the lightning fast reply!! I appreciate the information/heads up on the smithy!! I do remember watching a video of Peter talking saying that he was vegan, I think, on your interview with him!! When a seasoned pro like yourself has difficulty with seasoning on the smithey, I take notice!! I will save myself some grief and headaches and maybe look into butterpat? Any advice? Thanks again Jed.
Do you prefer stainless steel or cast iron? Can you recommend a brand of stainless steel. I’m thinking about stainless steel because I believe they are dishwasher safe
Lodge is excellent but I like to put it like this. If Lodge is a Honda, these boutique brands are like a BMW. They both do exactly the same thing but the slight differences are justified.
@@Cook-Culture Ok thanks! Maybe one day I'll treat myself to a Field or Smithey. But I think Lodge has my heart. Probably because I love Tennessee where they are made.
I don't hate the hex shape, but I think the handle is horrendously gaudy and a prime example of overreaching in design. The weight for a skillet is also a bit absurd. For a dutch oven, extra weight is a definite plus, but for a 10" skillet, I think 4-5lb is the sweet spot and you're paying for redundant weight with the Finex. I think there is something to be learned from it's non stick performance, but overall, would much rather get a 10.5" stargazer.
I would probably buy a Finex if it weren't for that handle. It needs a plain handle, maybe with nice angles to match the rest of it. Not a freakin suspension lol.
Funny. I bought the Griddle and the 14”. Returning the Griddle. Have not used either because the griddle’s surface is not all the way to the edge. Will probably return the 14” as well. Same issue as with griddle but not as pronounced
The prices of most of these brands are to high for my budget now that I'm retired but I love my lodge pans . I take care of them but I use them daily . No stick ? Not really but that's not the point of cast iron, it's getting a good meal and easy clean up .my grandmother never bitched about it not being really nonstick but boy the food was some old good .
Finex looks great and stands out but they rarely come out. The Stargazers outperform the finex all day. My advice would be for someone to go with the stargazer…
Had the finex 12 but I personally returned it. It was not my cup of tea, looks nice, and unique but the handle really dissuaded me after realizing you can’t take off the brass fitting to season iron under.
I would take the Stargazer at anytime before I even look at this pan. Beautiful design but extremely expensive and not really practical. There are limits to my willingness to go for beauty before function.
When I saw you sliding the cast iron on the glass top to, shall I say, shake and bake like so many shake the pans... Well you lost all credibility. I have never did that as I leave it to the professionals. I am sure the glass top industry loves that so they can sale you more that you can scratch up. I am just being honest and saying what everyone else on here commenting is afraid to say. Love you and keep a shaken!
FYI: Finex pans have 8 sides and are OCTAGONAL, not a hexagon. ....even in Canada.
He said hexagonal and so I counted. Yup. 8 sides.
For those who don’t know, Finex was acquired by Lodge in 2019. The finishing work on the cookware is still done at the Finex factory in Oregon but the casting is done by Lodge and its factory in Tennessee.
This is good info! Lodge saw a solid competitor to cut into their business. Buying them out only verifies that this is a legit pan.
Wow. I didn’t know that. Good for the founders & crew of FINEX. As long as they keep the quality - I’m good with it.
Fantastic / Superior Product.
The hexagonal shape helps when you vent the pan with the lid. Give the lid a half-inch twist and the lid rests on the sides of the pan.
its an octagon.
We usually just cracked the lid on the round pan, and pointed at the range where we wanted spatter to go.
It works indeed. Octagon *
You have the best cast iron videos!! This one was soo great! Love your honesty and attention to detail.
Thank you!
His cast iron videos suck
Thanks for all the FREE content and helping us make some educated decisions. I have a 6pc Made In carbon steel set with the wok and it’s really thin walled. Believe it or not I like my stainless steel set the most. 5 ply from Misen and amazing quality. Their customer service is awesome and I actually bought a 2nd 5pc set. My only issue now is storage lol.
Not a bad problem to have!
I’ve always loved the look of the Finex, so thanks for testing it head to head. I do wish some of the others would try out cool handles, though. I have an old vintage thing that had a destroyed handle so I welded on a spring handle (like fireplace /wood stove door) and voila, no dishcloth or mitt required. It is doable.
That is really cool! I'd love to see a picture. Email me please at jed@cookculture.com
How cool. I want to see it too. But maybe u should "patent"it first. $$$
Me too 😂
@@tan3964 😂 that got a nice laugh outta me.
Good to see it works better than it looks. Great test tnx
Me too!
Great video. I am rookie to cast iron cooking. I own the #10 Feild, #8 & #12 Finex cast iron. I love them all. You are right about Finex being heavy that’s ok as I find it fun to cook with. I do enjoy the feild as it’s lighter and love the smoothness finish too. Plus it awesome to cook with too.
Good choice!
Would like to see you review the Smithy 12 and griddle cover.
I like the look of these skillets! Cooking with a work of art, can't beat that! Bet they look great in the kitchen!
You got that right!
They look amazing. I enjoy seeing and using them.
Sir, all the cornors on the Finex you can pour out of ! One person had a video of the Finex and a lodge cooking a steak. He said it blew his mind that the Finex wiped clean, no water, scrubing etc While the Lodge need all kind of sscrubing! I have two Lodge and a cast iron I got when my 94 year old mother passed. I cook with every day, byt none compare with the finex. hotspots,bottom not level, etc.. Thanks for the video.
You make a valid point, and yes, Finex make an excellent pan. My only reservation for people is the quality to weight. I believe you can get an excellent high end pan that performs as well that is lighter...like Stargazer.
I like this guy ... Good Job !!!! Please make more videos!!
Great comparison. I bought the stargazer 12 and 13.5” bc of your channel
Good choice! Love SG!!
It’s a speed cool handle. Not a no hot handle. Use at own risk. Let’s remember that when using our FINEXT Cast Iron Pan.
This is my favorite Cast Iron.
Fantastic Honest Review. 🥃
When you did the chick pea I noticed a carbon steel pan what is your opinion on those pans. I use them some times but allways go back to the antique cast iron.
Thanks so much for these reviews! Can you tell me please - do the pans scratch the glass cooktop? We are looking to replace our cooktop and are considering glass.
Not really. These high-end pans are very smooth on the bottom. As you see, I use glass, and there may be a bit of scuffing but nothing too major. That said, if you are very particular about your cooktop them I may be wary of iron cookware.
@@Cook-Culture Oh I’m not giving up my cast iron and carbon steal! 😂 Just deciding what cooktop to replace our old one with. Thanks for the input!
@@doubletakerotts anytime!
I’d like to see a comparison between the 3 with an over easy egg and scrambled. The combination of those 2 styles of eggs cooking to me is the best indication of a pans nonstick performance. The stargazer is going to be the next addition to my cooking toolbox. Deciding between the 10” and 12”, leaning towards the 12”.
Go with the 12" and get the lid also, it adds a lot more functionality. They are pricey, but after you cook with them for a while, you will not be disappointed.
The spring handle works for FINEX. When cooking off the stove it actually works and you can notice if you use the product often it’s pretty cool.
I don’t believe the handle is that heavy given the weight / leverage - distribution.
Have you heard of or tested the smithey? Would love your opinion on it!
Yes, I have a Smithy. Excellent cookware made by people that care deeply!! Highly recommended.
What to do if it accidentally rusts?
Hello! Checked out your website (from CA, USA) and noticed that the prices for Stargazer are much higher than their website. $115 v. $182. Is this something to do with USD v. CAD??
Hi, yes, exchange, shipping, brokerage. If you are in the USA then best to get it straight from them.
This is a very informative video. And that i have learned alot when it comes to choosing a brand of castiron. Though there was a part of the vid that caught me when he said a particular phrase "low quality lodge style rough surface" 😏
I believe that Lodge could easily make a better surface, even if that means changing 10% more.
I believe so too. Im really looking forward for your follow up review on the finex pan. Because im reconsidering upgrading my lodge pan. And Im still on the process of justifying to myself that i needed a finex 😅
It will be interesting to see your take on Smitheys cast iron pans.
Octagon, my man.... its not a hexagon. it has 8 sides. things like this matter :) and the corners are great for pouring off grease!
I want a field but I still love my finex, is that wrong?
Thank you for your video and comparison but nobody has done a comparison for the old pans compared to the new pans. I have 2 Stargazer pans but I still revert back to my Wagner and Griswald pans and dutch oven pots maybe it just me. but thank you for the comparison.
I didn't like the coil design on the handle. If oil splatters inside you can't wipe it down. Thank you for the review!
Good to know!
That is a very good point. Didn’t even think of that
i personally love the field
The straight sides might be helpful from a useability perspective…Starting to like this little guy!
First, thank you - I enjoy your vids very much. They inspired me to ditch my nonstick pans and pull my vintage Wagner Ware pans out of "storage". I guess I'm curious as to how these newer cast iron pans compare to something like my pans? I have to admit while the newer pans look beautifully made, my Wagner Ware pans are daily grinders that perform perfectly. Thanks.
I’ll take a vintage skillet ANY day!!!
I'll second, Rick. You have the pans that most people want!
I have Wagner Ware, Field and Stargazer. I would say in terms of the cooking surfaces, the new ones give the old Wagner a run for its money. They’re all good. The Stargazer has the best handles, though, by a long shot.
Hello. Where can I purchase the chain mail you used in this video? Thank you.
Hi, we have it here: www.cookculture.com/pages/seasoning
I wish to level up from my Lodge skillets. Im not a great cook. No chef. So I just get curious as far as grabbing higher quality skillets. You mention the cons so lightly for the Finex and by the end of the video it still get's recommended. . I do feel like Id rather go towards Field though. The Field however looks so simple. I like it, plus it is lightest of the three. I have injured wrists so I'll most likely lean towards that down the road.
Butter Pat is super light. The thickness is on the bottom for even heat distribution but the sides are thin, like Griswold. I love mine.
i have a few smaller pans that i use regularly, they tend to be lighter and might not work too well with bigger foods.
think they'd be faster to heat up and some variation might be nice.
Could you test searing steak? Cast or carbon pan. This would be my main uses for these pans.
Hi, cast and carbon is ideal for cooking meat.
@@Cook-Culture Any preference for searing? How is seasoning affected with sear Temps. In friends restaurant we sear at 1500 degree infrared. Can these pans be used on hob on high heat to sear?
Might make a great video to show searing which is often recommended.
Thank you so much for these videos.
@@user-qb5bk9zn5t High heat searing is not conducive to a quality seasoning
That handle! How the heck do you keep it clean on the inside?
Good question! Maybe soak it?
@@Cook-Culture That would work, and maybe a small bottle brush that would fit in there. Or just don't get it dirty! ;-)
Sand blaster
I love the Finex griddle. Use it on an induction dual setup. Its a tank and takes time to heat up, but once you get cooking its a dream. The smooth surface is great and non stick if you cook at correct temps. Maybe the dual internal bottom surfaces are best in griddle cooking vs pan cooking.
Good to know! It's definitely a tank!
which induction cooktop do you use?
@@JacksonWalter735 Jenn-Air
@@JacksonWalter735 GE Profile with dual burners. The griddle is a little shorter than the total span of the burners but after the griddle is hot it works great and heats pretty evenly. It works great on a big outdoor burner you would use for a low country boil or turkey fry just keep the burner on low.
@@delmarstewart niceeee
Lodge is the best. Lodge bought out Finex. If you visit the Lodge store in South Pittsburg, TN., Lodge sells Finex now. I still just like Lodge like the cowboys. We have Lodge piece that are about 100 years old. I have never had to season the old one, because my grandma did.
AWESOME!! Love it
Lodge have very, and I mean very inconsistent finishes
Great review, with a few caveats that made it just an OK, slightly biased review. I own both the (Approximate) 12" and 14" ( Still been waiting months for the Stargazer 13.5," wait-time is a HUGE negative with them, that you did NOT mention! Love my SG 12" inch, but 5 months Vs. a few days with: Finex, Field and Smithey?! Oh, and they all want their cash $$$ upfront, and not upon shipping. This would turn most people away from Stargazer, despite their excellent design and price point (relative to other luxury C.I.). 2) You started off your review with a ton of NEGATIVE assumptions about Finex's design, before even using it, and then ACTUALLY STATING that you were biased. It is NOT hard for Finex to machine their sidewalls smooth, that is a feature that aids in uniform seasoning. In fact, it would also NOT be hard for them to machine away their pans overall, to make a thinner walled, lighter pan ( Might would have saved on production $$). The thickness and weight are part of the design, for heat retention and momentum. Field Co. skillets are kind of oversized (Nice Plus), for what you get, but the their sidewalls are near vertical, which makes it a bit harder to slide a spoon or spatula under food, from the edge in a full pan (Negative for Field, Positive for both Stargazer and Finex.) 3) This is less important, but WOW factor. I can almost guarantee you if you sat out all 5: Field, Smithey, Stargazer, ButterPat and Finex and asked them which was the most beautiful, and which one did they think was most expensive? Finex and Stargazer would be #1 and #2 every time.
Thanks for sharing your mixture of commentary, opinion, and assumptions.
Hey have you tried the Smithy or Butterpat?
Yes. Both brands are good and have very simular attributes.
Hi Jed, thank you for another awesome review!! You answered many of my questions I had. I would like your take however, on how the finex compares to smithey, in volume size, as well as performing. I have lodge, and stargazer, and I’m in love with my stargazer, but I’m really interested in getting a smithey as my next addition, I like to cook low n slow on my cast, for my eggs, potatoes, etc., I think a field would just be too light for my liking, finex may be one of the heaviest, but maybe too heavy, as you said, it takes a considerable amount longer to achieve the result. As a vegetarian, I’m not interested in searing thick steaks, lol. Thanks for your time Jed, I really value and appreciate your opinion and advice.
@@rstumbaugh43 Hi Rick, thanks for the note. Smithy sent me a pan 2 years ago and to be honest, I did not like how the pan was machined/finished. The factory coating was not great and the pan was hard to build a solid seasoning. I gave it to my father-in-law, who cooks bacon and eggs. It seems to be working fine for him but for those of us that do not cook with animal fat, I think that Smithy is maybe not the best choice. I think you love your SG so much because Peter, the owner of SG, is a Vegan and fanatical about his surface. It's hard to beat SG.
@@Cook-Culture Jed, wow, thank you for the lightning fast reply!! I appreciate the information/heads up on the smithy!! I do remember watching a video of Peter talking saying that he was vegan, I think, on your interview with him!! When a seasoned pro like yourself has difficulty with seasoning on the smithey, I take notice!! I will save myself some grief and headaches and maybe look into butterpat? Any advice? Thanks again Jed.
Do you prefer stainless steel or cast iron? Can you recommend a brand of stainless steel. I’m thinking about stainless steel because I believe they are dishwasher safe
Personally I use iron but have lots of Demeyere. That is my favourite Stainless Steel brand
@@Cook-Culture other than cast iron retains heat why do you prefer cast iron over stainless steel?
Not the best at geometry but I’m pretty sure the Finex is octagonal?
I was surprised you put all that water on your pan when it was still so hot. What’s your theory there?
Steam-clean
Doesn't Lodge perform just as well as these for much less price? Lodge is all I have a I REALLY like them.
Lodge is excellent but I like to put it like this. If Lodge is a Honda, these boutique brands are like a BMW. They both do exactly the same thing but the slight differences are justified.
@@Cook-Culture Ok thanks! Maybe one day I'll treat myself to a Field or Smithey. But I think Lodge has my heart. Probably because I love Tennessee where they are made.
Its gonna get hard to clean in the corners AND that handle.
I didn’t realize lodge made the finex.. lol.. it’s a nice looking pan.
They don't actually make it, just own it. Still made in Portland.
@@Cook-Culture so they’re both American
I don't hate the hex shape, but I think the handle is horrendously gaudy and a prime example of overreaching in design. The weight for a skillet is also a bit absurd. For a dutch oven, extra weight is a definite plus, but for a 10" skillet, I think 4-5lb is the sweet spot and you're paying for redundant weight with the Finex. I think there is something to be learned from it's non stick performance, but overall, would much rather get a 10.5" stargazer.
I think you summed up my findings!
$30 lodge, $25 lodge lid, $5 sand paper, 30 minutes of smoothing the pan and your lodge is better than any other cast iron out there.
Good process, but how is it better?
I would probably buy a Finex if it weren't for that handle. It needs a plain handle, maybe with nice angles to match the rest of it. Not a freakin suspension lol.
Funny. I bought the Griddle and the 14”. Returning the Griddle. Have not used either because the griddle’s surface is not all the way to the edge. Will probably return the 14” as well. Same issue as with griddle but not as pronounced
The prices of most of these brands are to high for my budget now that I'm retired but I love my lodge pans . I take care of them but I use them daily . No stick ? Not really but that's not the point of cast iron, it's getting a good meal and easy clean up .my grandmother never bitched about it not being really nonstick but boy the food was some old good .
Eu quero essa panela de presente 🎁 por favor e meu sonho ter essa panela. 🙏🙏🙏🙏🙏🙏🙏🙏🙏
To bad lodge doesn’t mill the inside of theirs they would be the new griswold
Says the man wearing a Stargazer shirt giving a non bias review lol
I sell all three brands so yes I'm biased, but towards all 3
It’s me Avrie
Hi!
😂 This Dude just invented his own pronunciation of, "FINEX!" From FINEX ARIZONA? 😂
That's the Canadian expression 🙃
Finex looks great and stands out but they rarely come out. The Stargazers outperform the finex all day. My advice would be for someone to go with the stargazer…
Good advice
Pretty high "soooo" count in this video.
He sells stargazer and field but not finex. Of course he’s not going to like it lol
I can also sell Finex, as it's owned by Lodge, but I'm not a fan
Had the finex 12 but I personally returned it. It was not my cup of tea, looks nice, and unique but the handle really dissuaded me after realizing you can’t take off the brass fitting to season iron under.
This guy loves calling an octagon a hexagon.
it's not 4.46 lbs etc. it's 4 lbs 4.6oz etc. your scale clearly shows "lb" and "oz"
Hey, you are totally correct. Thanks for pointing that out!
I love my Finex, though I would still take my 25 dollar Lodge over all three of those brands any day.
Both brands are great!
I would take the Stargazer at anytime before I even look at this pan. Beautiful design but extremely expensive and not really practical. There are limits to my willingness to go for beauty before function.
It's octagonal, not hexagonal.
I'm geometrically challenged
It’s not a hexagon😅
Thanks!
I'm pretty sure it's pronounced "Fine - Ex."
Yeah, but I'm Canadian, so it's Fin-ex. 😁
Octogonal*
Yes, my mistake
@@Cook-Culture and now i feel a bit like an asshole:)
Great videos, but no eh? What kind of north North American is this guy?
It's there, trust me!
When I saw you sliding the cast iron on the glass top to, shall I say, shake and bake like so many shake the pans... Well you lost all credibility. I have never did that as I leave it to the professionals. I am sure the glass top industry loves that so they can sale you more that you can scratch up. I am just being honest and saying what everyone else on here commenting is afraid to say. Love you and keep a shaken!
“Jacked” Jed lol, dude gets the reps in from the cast iron pans.