This guy is an excellent teacher. He gives clear instructions and includes the reasons why you do those things. That's a beautiful pan and I will be getting me one in the 12 inch size. Thank you for the video.
Your wipe on, wipe off technique is brilliant! I havent seen it suggested anywhere else. Ive re-finished all my cast iron pans and they have never looked better.
Bought a #12 Finex with the lid today, after learning about them on this and other sites. Didn't want to pay the price but it was already marked down $20.00 less than its internet price and the store clerk said it was on sale for an additional 20% off, so, I could not refuse ! :-) I have an old #10 Griswold a friend gave to me last year that I love but this Finex is the best quality I have ever seen. Look forward to cooking with it. Thanks for your great videos, Jeffrey !
Went back and got the 10" with lid and the double handled 12" grill pan. Just couldn't resist the discount and sale price. :-) You almost never see a Finex on sale but I saved over $150.00 on my threesome.
I haven't had my Finex 8" Skillet for long. But I season it just about every time after I use it. Nothing sticks to that skillet while I'm cooking. My sunny side up eggs just slide round in there like it's teflon coated. Thank you for the helpful video. Awesome!!! :-)
Tell me, when you just bought this pan, did you do all this with it, as in the video? If you do not do this instruction, it will be a suburb? I mean, can I fry an egg without burning it if I just start using it on the first day of purchase without the instructions on the video? Thanks in advance for your answer, maybe I didn’t formulate it perfectly, I hope you understand, I live in Russia🙂
Great video! I just restored my 14" Finex Double Handle Skillet....and after it was like brand new, I wondered 'what now?' Your video answered that question. Thank you! And BTW, great photography and great voice. Everything crystal-clear. Thank you!
Thanks for taking the time to make your videos. Very thorough and compared to some make a lot of sense. I just got my first few pieces: 2 small Wagnors, 1 large 3 notch Lodge, and one nice Griswald 7 skillet with lid. I oven stripped them all just so I would know what base seasoning was on them, then seasoned twice via your oven method. They came out great! Can't wait to cook up some grub.
The Culinary Fanatic - Great video! I noticed you used Cricso, but the Finex factory uses organic flax seed oil to season their cast iron. Just curious to why you did not use organic flax seed oil as well?
Thank you so much, we just got ours and I tried to cook the eggs earlier and it got stuck, your method is brilliant and I plan to follow it and report back the difference. Thank you Sir!
@@nathanhollis8496 I can say it worked! After a couple of weeks and following the methods above, my eggs glide in the pan, fantastic stuff but the key is consistency!! I followed the above method every time I used the pan over a couple weeks so be patient as it takes time
@@rob9682 thanks Robert.. I have an old lodge flat iron and two cheap "no-value" pans I'm redoing. I took them down to the bare grey metal. I am on coat 3 and day 2 of the " heat to 200 and bake on 400 for an hour and let cool slowly method. They do look good and are smooth as glass but my goodness its time consuming. Glad this way worked for you. I may do coats 5 and 6 this way on the cooking surface.
Good information for this skillet & it is generally how I take care of my growing collection. Yes it is a little more work & effort but in the long run.....years later, it's worth it. Thanks TCF !
Great video instructions for Finex. Am looking for one of your Finex first use prep for the Grill Pan so I can get started correctly when my new pan arrives next week. Thanks a bunch Jeff.
Other than one All Clad frying pan and one saute pan all my skillets are cast iron. I've finally purged the Lodge from my collection. They just don't smooth it enough to be useful. I have several old unmarked pans that are nice and smooth that I've acquired from various places. And recently I acquired my first Finex. Wow what a pan. It is a 12 inch and I admit that it is really heavy. Really heavy. But it cooks so great! I didn't do anything but clean it and start using it. Seems to be fine. Looks kind of like your 12 inch. When I get my next Finex I will do your technique as it looks great. I will make one change. Crisco just makes me cringe. I take care of my cast iron with home rendered grass fed tallow. I have zero trans fat tolerance, even for seasoning purposes. BTW I'm a new fan having found your videos today. I was wondering about your cast iron pans as I saw you using Lodge. Finex is made in my town of Portland Oregon and wondering what you thought of it. I guess the question still stands as you do have a couple of them at least.
I love your videos, and thank you for taking the time to show the proper way of carving for cast iron. I have just recently started using cast iron, and due to the area we live in cast iron is very available, so I already have over 20 pieces. I want one of these pans so bad. But a little out of my price range!
Your skillets and your teaching method are superb. I have a vintage no name skillet that I have begun seasoning with Flax seed oil and a Solidtectnics (bought because of you) that started with Flax seed oil. Both are doing well. My question is can I also continue there seasoning with Crisco, without stripping and starting over. Again, the are black, smooth and not sticky at all.
+Al W I hope you don't mind me answering your question since Jeffery hasn't yet. Yes, you can use Crisco over whatever seasoning you have done. I would just say from my experience to stay away from vegetable oils in general, flax seed being the only exception I know of. Veg oil (and esp olive oil) makes for sticky finish. I personally don't recommend Crisco, not because it doesn't work because it does, but because it is such an awful cooking fat. Stick with nice clean solid fat. This could mean coconut oil which my boyfriend uses on his pans, or clean rendered lard or tallow which I use on mine. I love the way good tallow makes my pans season. Good luck.
Merry Christmas, Jeffrey! Guess what Santa/hubby brought me this Xmas? You got it, a 12" Finex.skillet (and it's crazy heavy). Now I just need to figure out a good alternative oil to Crisco, as I don't have any on hand and all the stores are closed. Thank you so much for making your cast iron/cooking videos. They're both informative & thoroughly inspiring!!
+Chucka Boom Vape Crazy heavy. Yes. Yes. Yes. I wind up leaving mine on the back of the stove kind of like a griddle rather than move it much. But dang what a great pan. I don't use Crisco, I use clean rendered lard or tallow which I have found to be the best seasoning fat (and cooking fats) ever. Coconut oil is also good. To me Crisco belongs in a dumpster.
Thanks for the content and reviews. I consider you to be one of authorities of cast iron cookware, and my choice for information about the subject. I fancy antique and cast iron cookware. My name is Dedani and I look forward to more tips and knowledge.
Thank you for this video, I will try to do all this, Big greetings from Russia!😃 I have a staub frying pan and a finex sauce pot, the frying pan burns all the time, now I will do everything as in the video😃🎉
I’m thinking of getting the 12” Finex skillet with a lid. But I’m very curious about the cast iron handle encased in the coiled stainless steel “shell”. If I can’t get at the cast iron “core” of the handle to season it, how do I keep it from getting rusty? Also, does the stainless steel coil handle discolor after a few rounds of seasoning in the oven? I’d love to hear from people who have had their Finex pans for 4+ years. Thanks!
Just found your channel while I'm patiently waiting for my 10" Finex skillet to arrive. I will definitely prepare it the way you instructed in the video! One question: I also ordered the 10" lid with the skillet. Should I season it the same way? (and if so, should I season just the underside, or also the top/outer portion of the lid?) I've subscribed to your channel, and can't wait to view the recipes you have up here, too! 😋
Thank you so much for your videos. What are your thoughts on the 14" Finex skillet? Williams Senoma have great sales on Finex during the Holidays, and I'm trying to decide between the 12" with lid, and the 14" inch with lid. ( Haven't seen any RU-vid reviews anywhere for the 14" yet.)
+umberto smith Curious. What would you use to sand down a Lodge to make it useful? I had Lodge for years and tried all kinds of things. But I admit I'm not a handy person. I didn't think it was possible. Is this something you would pay a machinist for? Because yes lots of folks can't afford Finex (heck I'm a software engineer and can't. My boyfriend bought mine.) I would love to give some tips to my friends who still have Lodge.
It doesn't bother me, i use the pans, rinse with hot water, dry, then lightly grease them with whatever i feel happy about. I've never had any problems cooking with them and definitely don't fret over the appearance of the seasoning, thanks for nothing internet.
Are you sure that what you call is a patina is indeed a patina? To me; a patina is the metal itself changing color (as on Carbon Steel knives, while seasoning *I think* is polymerized oil changing color. Though I've never seen someone season a pan upside down; I knew you were on to something great as soon as I saw it. =) The handles could be improved big time: Stainless Steel is lousy at heat conduction / emission. The handle of cast iron conducts heat from the pan. Cast Iron + All Stainless handle would be the ticket!
+ Shroker -- That's what he's saying: the handle could be improved by NOT making it of cast iron as it is now. He thinks stainless steel would be better for the handle. (I disagree. Casting the pan and handle as one piece is better for longevity than making two pieces and having to figure out a good way of connecting them.)
I just got a griswold number 7 that only says erie across the top. do you think it is ok to use the self clean with this skillet? I normally use the self clean, but I don't want to risk messing up this skillet.
Jeff do you have the Lid for the 12” and do you season it as well after using the 12”? I just received my 12 yest and noticed the lid is much darker than the outer casting of the skillet. Was yours darker as well? My lid looks more of a copper color.
I have a question for you... i was in a flea market and found what appeared to be a lid for a number 8 Griswold skillet... do you know anything about it... would it be worth buying ... they want 21.00
I buy some new pan and clean with hot water then put on stove like you did and wipe clean and then put oil all over and put in oven at 350 for one hour and let cool on it on, need to put foil under pan to keep oil from getting oven dirty...thanks for video, learn different way to use pans..if out in camp fire his way would be great to know...
Hi I purchased the 12 inch finex skillet and loved it so much that I purchased the 8 inch. The 8 inch seems rougher on the outside than the 12 inch. Does anyone notice this difference
+Stephanie Green Pagan I don't have an 8 inch yet so I can't answer this. I do have a 12 inch and when I got my pan I was a little disappointed that it wasn't completely smooth inside and out but just on the interior cooking surface. I have come to love that pan though and the cooking surface is smoother than anything I have ever had. The rougher parts don't seem to be a problem. Are you finding the difference in the 8 inch skillet to be troublesome? I'm really interested.
Those are preseason from the factory. Just wondering why go through that when it's ready. Nice skillets on a cheap stove. Flaxseed is the best, crisco is old like using lard or bacon grease like Grandma used.
I love my Finex, it's gotten quite a bit of use. The comment about the handle breaking off is bunk! Obviously this person hasn't seen or held a Finex. This skillet is a beast and a precision cooking machine
+Price Black -- One of the best uses of cast iron is high temperature cooking. Plastic and rubber should not be used, as they could melt. You could use silicone, but it's not really needed; metal utensils are fine on cast iron.
+cheng zheng Sound's like you have to much oil on it when seasoning, as the man said wipe it all off, will still be a thin layer. I had the same problem and realised this was why.
If you use clarified butter instead of crisco you will never have any concern about it going rancid . The shelf life of clarified butter is amazing . Why not just do all that in the oven ?
Butt hurt that its pretty and you can't justify paying for one? Hahaha. You know, the lodge ones are alright and getting vintage can be a load of butts. Just save a little here and there and one can afford it. Its very well worth the money.
***** It is much thicker than most cast iron skillets. It takes a little bit longer to heat up but holds heat very well. Surface is very smooth. Lots of contact with whatever you are cooking and less chances for things to get stuck inbetween pits. Its a well made quality product.
+MrJre4491 Oh my where do I start? I just managed to get rid of the last of my Lodge skillets finally. My boyfriend as all vintage, mostly Griswold he got from his mother. For years I thought I was just lousy at taking care of my iron because mine was always bumpy and more sticky no matter what I did. It is only in the last few years I realized it was the Lodge that doesn't bother to finish their interiors at all. Old cast iron if you can get it can be reasonably priced. The Finex is absolutely fantastic. It is heavier and the cooking surface is milled absolutely smooth. That said I would rather cook in a Lodge skillet than most skillets on the market excepting All Clad and now we are back to money again.
Hey Tristan :) Finex, no doubt. Heats better, maintains heat better, heats more evenly, and cooks better. I don't think I will ever buy another vintage skillet larger than a #8.
The Culinary Fanatic This person ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-igiWHU8dQt8.html says the Finex has some real negatives including the end tip of the handle getting deceptively hot as well as debris could get in between the handle springs. If it wasn't for these two negatives, I'd be more interested in Finex. I don't think anything is going to be able to replace my tried, true and proven Griswolds.
phototristan Jeffrey mentioned the brass tip issue. I agree this totally undermines the purpose of the coiled handle! I hope they address this in the future. It seem like they mainly wanted to differentiate themselves with this design. However, I would never touch a metal handle without protection anyways. That said, heat distribution has always been an issue with my Griswolds. So I'm excited about Finex after seeing Jeffrey's comment. I'm also eager to support a company that wants to make quality cast iron cookware.
I was dating a black lady and went to family reunion and had a fish fry, man I had fun about 1500 people there, and I learn how to cook, everybody use cast iron pans, I was sold on these old pan, got quite a few pans now...I married a Latino lady and they use case iron pans too, white people lost there mind going to none stick and throw away there cast iron pans...I find use a little onion with very little oil and cook onion for 1 or 2 mins. and then cook eggs or what ever you want and works just like non stick pans, think to remember is low heat works best, can turn high for few min then turn low for best cooking, what the hurry, like fine wine, takes time for the best food or wine...
+robert boose - I think a lot of white rural homesteaders have quite a collection of them as well. A set of cast iron makes a great wedding gift to get the next generation on their way.
+robert boose Iron pans ans Potts have are tradition of thousands of years. You will find billions of recopies that have the best taste when made in ironware. Some don't even taste. Try a Hungarian Gulasch in an Iron pan and same in an non stick Alu pan. Iron rules. It's a good decision to buy these products and they last very long.
+robert boose I'm a professional white lady and they will have to pry my cast iron out of my cold dead hands. I do understand I'm rather an anomoly as most of my friends prefer non-stick (yuck.) I did manage to convert one of my white also professional friends. Don't think she will ever go back either. And yes, you don't need non-stick. You need good quality cookware that you heat properly before adding good fat and good food.
Kristin Wright Teflon is named to cancerogen. How long do those cheap pans last? Usually 1-2 years.There are videos about cast iron pans and pots. And many of them are 100 years and older and still in use. Amazing, isn't it? We can make every product last that much long.
Björn Mundt Agreed. I kicked all my "nonstick" pans to the curb years ago. All done with that. Why should we make meals which should be medicine, into poison for some imagined convenience. I'm sad to say that I think this is a side effect of the low fat years where people were so afraid to cook with fat that they needed their non-stick skillets. Really really sad. And I have plenty of friends who have no idea of the simple techniques it takes to do non-stick cooking.
