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Finex cast iron

GrateEggspectations
GrateEggspectations Posts: 11,522
in EggHead Forum
Anyone got some?

I just ordered the 12" pan with lid and should receive it this Friday. 

Yes, it is exceptionally pricey, but the machined finish was as smooth as glass and the quality looks second to none. 

I am a huge sucker for nice cast iron!!
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  • GrateEggspectations
    GrateEggspectations Posts: 11,522
    For those unfamiliar with Finex...
    https://finexusa.com/
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  • paqman
    paqman Posts: 4,919
    Looks nice.  I barely use my CI skillet anymore since I got one made of carbon steel.

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • Carolina Q
    Carolina Q Posts: 14,831
    paqman said:
    Looks nice.  I barely use my CI skillet anymore since I got one made of carbon steel.
    I have a Lodge carbon steel pan too. The CI shown above is smoother than the CS! Considerably. Don't know about other brands. Maybe that's just Lodge's thing.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,630
    I think @NPHuskerFL has a piece.

    I would rather light a candle than curse your darkness.

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  • GregW
    GregW Posts: 2,678
    paqman said:
    Looks nice.  I barely use my CI skillet anymore since I got one made of carbon steel.
    Really? what are the advantages of the carbon steel pan?
    I had always thought that CI was the better choice, however I've never owned a carbon steel pan.
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  • Carolina Q
    Carolina Q Posts: 14,831
    GregW said:
    paqman said:
    Looks nice.  I barely use my CI skillet anymore since I got one made of carbon steel.
    Really? what are the advantages of the carbon steel pan?
    I had always thought that CI was the better choice, however I've never owned a carbon steel pan.
    cast iron vs carbon steel

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • GrillSgt
    GrillSgt Posts: 2,507
    My newest cast iron pan has to be at least 35-40 years old. I'm guessing a couple are near 100. Smooth as a baby's behind. 
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  • paqman
    paqman Posts: 4,919
    GregW said:
    paqman said:
    Looks nice.  I barely use my CI skillet anymore since I got one made of carbon steel.
    Really? what are the advantages of the carbon steel pan?
    I had always thought that CI was the better choice, however I've never owned a carbon steel pan.
    @GregW CS pans are typically lighter, have a smoother finish and are more responsive to heat changes than CI.  Mines are practically non-stick and the angle on the edges allows me to flip food just by shaking them.  I purchased non-seasoned De Buyer pans with a mirror finish and seasoned them myself.  They are fairly cheap.

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • GrateEggspectations
    GrateEggspectations Posts: 11,522
    paqman said:
    GregW said:
    paqman said:
    Looks nice.  I barely use my CI skillet anymore since I got one made of carbon steel.
    Really? what are the advantages of the carbon steel pan?
    I had always thought that CI was the better choice, however I've never owned a carbon steel pan.
    @GregW CS pans are typically lighter, have a smoother finish and are more responsive to heat changes than CI.  Mines are practically non-stick and the angle on the edges allows me to flip food just by shaking them.  I purchased non-seasoned De Buyer pans with a mirror finish and seasoned them myself.  They are fairly cheap.
    Way to take the wind of my sails @paqman.  :|

    I am familiar with and appreciate carbon steel (as I have many pieces), but for me, nothing beats CI for a good hard sear. 
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  • GregW
    GregW Posts: 2,678
    paqman said:
    GregW said:
    paqman said:
    Looks nice.  I barely use my CI skillet anymore since I got one made of carbon steel.
    Really? what are the advantages of the carbon steel pan?
    I had always thought that CI was the better choice, however I've never owned a carbon steel pan.
    @GregW CS pans are typically lighter, have a smoother finish and are more responsive to heat changes than CI.  Mines are practically non-stick and the angle on the edges allows me to flip food just by shaking them.  I purchased non-seasoned De Buyer pans with a mirror finish and seasoned them myself.  They are fairly cheap.
    Thank you, I feel the need to make a purchase coming on.
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  • GregW
    GregW Posts: 2,678
    Carolina Q said:
    GregW said:
    paqman said:
    Looks nice.  I barely use my CI skillet anymore since I got one made of carbon steel.
    Really? what are the advantages of the carbon steel pan?
    I had always thought that CI was the better choice, however I've never owned a carbon steel pan.
    cast iron vs carbon steel
    Lot's of good information here. thanks
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,630
    GrateEggspectations said:
    paqman said:
    GregW said:
    paqman said:
    Looks nice.  I barely use my CI skillet anymore since I got one made of carbon steel.
    Really? what are the advantages of the carbon steel pan?
    I had always thought that CI was the better choice, however I've never owned a carbon steel pan.
    @GregW CS pans are typically lighter, have a smoother finish and are more responsive to heat changes than CI.  Mines are practically non-stick and the angle on the edges allows me to flip food just by shaking them.  I purchased non-seasoned De Buyer pans with a mirror finish and seasoned them myself.  They are fairly cheap.
    Way to take the wind of my sails @paqman.  :|

    I am familiar with and appreciate carbon steel (as I have many pieces), but for me, nothing beats CI for a good hard sear. 
    100% agree.  I have some carbon steel pans, but for a good sear the mass of cast iron cannot be beat.  I prefer my CI over my CS.

    I would rather light a candle than curse your darkness.

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  • GrateEggspectations
    GrateEggspectations Posts: 11,522
    Ozzie_Isaac said:
    GrateEggspectations said:
    paqman said:
    GregW said:
    paqman said:
    Looks nice.  I barely use my CI skillet anymore since I got one made of carbon steel.
    Really? what are the advantages of the carbon steel pan?
    I had always thought that CI was the better choice, however I've never owned a carbon steel pan.
    @GregW CS pans are typically lighter, have a smoother finish and are more responsive to heat changes than CI.  Mines are practically non-stick and the angle on the edges allows me to flip food just by shaking them.  I purchased non-seasoned De Buyer pans with a mirror finish and seasoned them myself.  They are fairly cheap.
    Way to take the wind of my sails @paqman.  :|

    I am familiar with and appreciate carbon steel (as I have many pieces), but for me, nothing beats CI for a good hard sear. 
    100% agree.  I have some carbon steel pans, but for a good sear the mass of cast iron cannot be beat.  I prefer my CI over my CS.
    Thanks Ozzie. I needed this vote of confidence.  =)
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  • HeavyG
    HeavyG Posts: 10,380
    I backed their Kickstarter project and I've had the 10" FInex with lid since they first came out. Nice skillet. I like the aesthetics of them. Makes for a nice presentation at the table.

    Used mine for dinner tonight - sausages, onions, new potatoes in the oven. Had it a little too loaded - could have used the 12" tonight.

    One thing I don't like is the handle. Looks cool (pun intended) but the coiled spring part is a little too short and I frequently get "bitten" by the shiny brass knob on the end of the handle. So I pretty much always use something to wrap around the handle when I take it off the stove or out of the oven.

    Of the three cast iron skillets I've backed and gotten via Kickstarter (Finex, Stargazer, Field) I'd rank the Finex 3rd. 
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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  • Carolina Q
    Carolina Q Posts: 14,831
    I used my Lodge carbon steel pan to sear a filet (after sous vide) just tonight. Best steak I've had in a LONG time!! Can't imagine a CI pan doing any better. I have one CS pan and 8 or 9 CI pans. Can't really tell any difference. 

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • bigbadben
    bigbadben Posts: 397
    I have heard great things about finex.  Maybe one day I will splurge and replace my lodge CI that works.  

    I love my lodge and Matfer carbon steel skillets. 
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  • paqman
    paqman Posts: 4,919
    GrateEggspectations said:
    Ozzie_Isaac said:

    100% agree.  I have some carbon steel pans, but for a good sear the mass of cast iron cannot be beat.  I prefer my CI over my CS.
    Thanks Ozzie. I needed this vote of confidence.  =)

    You know that he probably voted for The Donald right?
    :):):)

    Are you happy with your purchase?  That's what is important.  It looks really nice.  I like that it has a smooth finish.  I have a glass cooktop so I get nervous when SWMBO uses CI on it because it is a bit too heavy for her.  My CS pans are the thickest that I have seen; the difference in heat retention with CI is negligible.


    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    I have the 12" Finex sans lid. Wish I had got the lid when I originally purchased it. First thing you'll notice it's noticeably heavier than most CI which is neither good nor bad for me. This is NOT a flip your sunny side up eggs with wrist flick action sort of a skillet. I'm sure you could but, I'd grab a different pan for that. It's cooking surface is milled and glass smooth. I like the SS coil handle and it makes it easy to handle with a heat glove even when it's stupid hot. Finex is a fantastic product made in the USA. The unique shape allows one to pour from virtually any position. 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • GrateEggspectations
    GrateEggspectations Posts: 11,522
    NPHuskerFL said:
    I have the 12" Finex sans lid. Wish I had got the lid when I originally purchased it. First thing you'll notice it's noticeably heavier than most CI which is neither good nor bad for me. This is NOT a flip your sunny side up eggs with wrist flick action sort of a skillet. I'm sure you could but, I'd grab a different pan for that. It's cooking surface is milled and glass smooth. I like the SS coil handle and it makes it easy to handle with a heat glove even when it's stupid hot. Finex is a fantastic product made in the USA. The unique shape allows one to pour from virtually any position. 
    @NPHuskerFL: Thanks Blake. You likely know, but you can buy the lids independent of the pans on their website.

    I think my Lodges will relegated to use on the Egg while the Finex takes its rightful place indoors. 
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  • GrateEggspectations
    GrateEggspectations Posts: 11,522

    paqman said:
    GrateEggspectations said:
    Ozzie_Isaac said:

    100% agree.  I have some carbon steel pans, but for a good sear the mass of cast iron cannot be beat.  I prefer my CI over my CS.
    Thanks Ozzie. I needed this vote of confidence.  =)

    You know that he probably voted for The Donald right?
    :):):)

    Are you happy with your purchase?  That's what is important.  It looks really nice.  I like that it has a smooth finish.  I have a glass cooktop so I get nervous when SWMBO uses CI on it because it is a bit too heavy for her.  My CS pans are the thickest that I have seen; the difference in heat retention with CI is negligible.

    @paqman: I'll tell you if I'm happy with it once I receive and use it. I suspect I will be. 

    Are your De Buyers those from Costco? 
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  • paqman
    paqman Posts: 4,919
    GrateEggspectations said:

    paqman said:
    GrateEggspectations said:
    Ozzie_Isaac said:

    100% agree.  I have some carbon steel pans, but for a good sear the mass of cast iron cannot be beat.  I prefer my CI over my CS.
    Thanks Ozzie. I needed this vote of confidence.  =)

    You know that he probably voted for The Donald right?
    :):):)

    Are you happy with your purchase?  That's what is important.  It looks really nice.  I like that it has a smooth finish.  I have a glass cooktop so I get nervous when SWMBO uses CI on it because it is a bit too heavy for her.  My CS pans are the thickest that I have seen; the difference in heat retention with CI is negligible.

    @paqman: I'll tell you if I'm happy with it once I receive and use it. I suspect I will be. 

    Are your De Buyers those from Costco? 
    Got them from C.A. Paradis in Ottawa just before they switched to the Mineral B series.  I think that it was the Carbone Plus model.  I just looked on Costco.ca and I think it is the same one that I have.

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • GrateEggspectations
    GrateEggspectations Posts: 11,522
    paqman said:
    GrateEggspectations said:

    paqman said:
    GrateEggspectations said:
    Ozzie_Isaac said:

    100% agree.  I have some carbon steel pans, but for a good sear the mass of cast iron cannot be beat.  I prefer my CI over my CS.
    Thanks Ozzie. I needed this vote of confidence.  =)

    You know that he probably voted for The Donald right?
    :):):)

    Are you happy with your purchase?  That's what is important.  It looks really nice.  I like that it has a smooth finish.  I have a glass cooktop so I get nervous when SWMBO uses CI on it because it is a bit too heavy for her.  My CS pans are the thickest that I have seen; the difference in heat retention with CI is negligible.

    @paqman: I'll tell you if I'm happy with it once I receive and use it. I suspect I will be. 

    Are your De Buyers those from Costco? 
    Got them from C.A. Paradis in Ottawa just before they switched to the Mineral B series.  I think that it was the Carbone Plus model.  I just looked on Costco.ca and I think it is the same one that I have.
    I may pick up the two biggest sizes they have at Costco just for kicks. 
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  • paqman
    paqman Posts: 4,919
    GrateEggspectations said:
    paqman said:
    GrateEggspectations said:
    @paqman: I'll tell you if I'm happy with it once I receive and use it. I suspect I will be. 

    Are your De Buyers those from Costco? 
    Got them from C.A. Paradis in Ottawa just before they switched to the Mineral B series.  I think that it was the Carbone Plus model.  I just looked on Costco.ca and I think it is the same one that I have.
    I may pick up the two biggest sizes they have at Costco just for kicks. 
    They will most likely have some rust when you receive them.  That's not a problem, just clean them with some bar keeper's friend to remove it and start seasoning them right away.  

    To season, I use flaxseed oil.  Make sure that there isn't any humidity left on the pan.  Wipe out as much oil as you can with a lint free cloth.  There should just be a greasy pellicule; you should not see the oil at all.  Place the pan in the oven at 500+F for an hour and then turn it off.  Wait until it has cooled down completely. And repeat the process.  I think that I did it 10 times on mine before I started using them.  Do not take any shortcut.  Let it cool down completely before oiling again and wipe out as much oil as you can, the oil must not be visible or it will eventually start peeling off. I know I repeated that twice...

    Mine are so well seasoned that I could probably wash them in the dishwasher I I wanted.


    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    edited March 2017
    @Great_EGGspectations I know it's a skillet that is considerably more cost than others but, there are even more expensive skillets than the Finex. That said it's only money and you can't take it to heaven when you pass. I use mine strictly...everywhere :smiley: 
    Seasoning this beauty is easy peasy and cleaning and upkeep is even a cool breeze. And yes, I'm aware of the optional lid only purchase and will likely do this in the future. 
    But, the bottom wiring enjoy your skillet.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • paqman
    paqman Posts: 4,919
    Forgot to mention that if you use flaxseed oil, your house will smell like bad fish.  You should wait until it is warm enough to open the windows 

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • GrateEggspectations
    GrateEggspectations Posts: 11,522
    2 new De Buyers ordered. 

    Damn you @paqman!!
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  • GrateEggspectations
    GrateEggspectations Posts: 11,522
    edited March 2017
    NPHuskerFL said:
    @Great_EGGspectations I know it's a skillet that is considerably more cost than others but, there are even more expensive skillets than the Finex. That said it's only money and you can't take it to heaven when you pass. I use mine strictly...everywhere :smiley: 
    Seasoning this beauty is easy peasy and cleaning and upkeep is even a cool breeze. And yes, I'm aware of the optional lid only purchase and will likely do this in the future. 
    But, the bottom wiring enjoy your skillet.
    @NPHuskerFL: Thanks Blake. 

    Just curious - does the 12" fit on the Large Egg? I doubt I will use it for this purpose but am nonetheless curious. I didn't have a measuring tape in the shop at the time of purchase. 

    Do you use yours on the Egg?
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  • Focker
    Focker Posts: 8,364
    edited March 2017
    The best thing one can do to season a skillet, is use it.  Cook some bacon on simmer.  Don't get hungup on the oils.  Have seen posts all over with flax flaking off.  Lightly spraying and wiping with Pam for maintenance inbetween cooks, is quick and easy.

    One of the best CI techniques I have learned on the Griswold Wags Forum is to preheat your iron in the stove, on high for some time, before moving it to a cranked up burner.  I stir fry using my Wags chef's skillet this way, wok hei in a personal sized vessel without the need for a high btu burner.

    Another is APL's flip it often technique.  When it comes to pan searing, using these two "pro-tips", iron is the undisputed king.  And I have my fair share of CS pans, grill pans, paellas, woks.  Heat/energy gets sucked out of the CS during the initial sear.  The heat/energy absorbed in the preheated CI continues to build crust, as the steak is flipped around.  

    CS does heat and cool quickly, and have their place in the kitchen.  The weight difference opposed to vintage CI, is negligible.  If comparing Lodge CI vs Lodge CS, it would be significant.

    When it comes to searing, pan or grill, CI will always be my preferred choice whether cooktop, grill, or campfire.  Rick Bayless talks about this in Mexican Everyday, a true mago de fuego.  Francis Mallmann uses nothing but iron in his live fires, another true mago de fuego.
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • blasting
    blasting Posts: 6,262
    GrateEggspectations said

    Just curious - does the 12" fit on the Large Egg? 


    It does if you cut the handle off...   jk

    Phoenix 
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