Unboxing the Finex Cast Iron Skillet - Full Review, Features and Cooking
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- Опубліковано 11 вер 2024
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Y'all have been asking us for a Finex review so we've got it up for you! In this video we're doing an unboxing and full review of the Finex 12-inch cast iron skillet. We're taking it to the fire, on the stove and sharing our first impressions and review after we've cooked with it for a couple weeks. We hope you enjoy!
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Kent Rollins
Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking
First off I would like to say that this is a extremely truthful and straightforward review. Kent did not try to hide anything. With that said I will say that I own five pieces from this company and I will let that speak for itself. You cannot beat their quality!!
It has become my favorite
How are you liking the finex pieces? I am trying to decide between finex, butter pat or field. Which ones and sizes would you recommend?
Thanks so much for the work you did to use and review this. Also for the time it takes to film and edit all of it.
I see many folks commenting that $270 is too much money when you can get a Lodge for $30 or $40. That was my first thought as well. I’m one of those who buys Lodge. I have 2 new Dutch ovens and 6 new skillets hanging in my kitchen right now.
If you want production line product - great stuff. If you want hand crafted - that’s in an entirely different category. Both good products - but different category - especially I would think - 50 years from now.
Automated assembly line - $30/$40.00 skillet.
Handcrafted 12” - $270 which includes a lid, 8 places to pour from and that handle.
When I think of $270 for a skillet with a lid - I just can’t get my head around it - until I discover this: “12... That’s how many pairs of hands it takes to craft this pan-and about the same amount of hours.”.
Hand crafted old school heirloom - you can use every day, that they are charging $22.50 an hour to make - which doesn’t account for the materials or factory to build it - pretending that’s all free and you’re only paying for labor - it’s $22.50 an hour for 12 hours.
In today’s world - $22.50 an hour for skilled labor that produces a product that will last many lifetimes - suddenly this doesn’t look as expensive. Given how thick it is - goes through 12 people who are reinspecting it over and over as it moves through each station - chances of issues get reduced drastically - meaning you would think it to be far superior in quality, heat retention, durability, etc. etc.
To me this is a conversation about the value of this 50 years from now - you are interested in that - or your not. If not - production line. If so - hand crafted now becomes very appealing. Just my thoughts anyway.
I do have a question on the handle, as I share the curiousity of how to clean under it. Can the end cap be screwed off so you can slide the spring looking part off?
No, the end piece is permanently hammer tacked on. I think that they might eventually change this design, which may make the original design more desirable way down the road, kinda like the lettering type on Griswolds, Or they may not change it. It's just aesthetics, doubt if any bacteria could survive that kind of heat.
I bought the skillet a couple years back and when it arrived I was very remorseful for spending so much money on a cast iron skillet. With that said, after using it every day every week and enjoying its beauty and how well it's taken to seasoning I got over the sticker shock. Very well-designed and practical once you get over the price. It's well worth using every day and the handle is amazing! It's a beautiful piece that will last generations.
You are so right Eric and we appreciate you watching
I will be laughing when some day these are looked upon like the Griswold and Wagner pans of old. I bet they will sell for at least three fold when they become antiques, if not more
I must agree with you Eric, at first I was thinking I might be nuts for spending that much money on a skillet but after using it for a year and loving it I now own five pieces from them. There’s just no way you can be there quality
I came to this video because I might invest in their 12 piece set some time. The price tag is a doozy though.
I like the handle except it is too short. The heat transfer from the pan through the shaft in the middle to the end cap. For guys with bigger hand that end cap is right inside your palm and feeling all the heat, not a smart design. And those corner edge designs serve no real purpose except adding more mass to an already heavy pan.
Great to finally see a Finex review from you guys, Kent.
I have the 8, 10, and 12" Finex skillets and love them all.
Best looking and best performing cast iron skillets I've ever owned.
Very expensive but worth it to me; the quality is superb !
Thanks so much and it is good iron
We sold Finex products at my store for a long time. Sadly, at their price point, no one bought it. Got a hell of a deal on a griddle when we closed it out. Shame they couldn't get more traction because their products are really nice. Their vendors were passionate about their product. Maybe now that Lodge owns them, the price can come down. One of the few good things to come out of the state of Oregon.
Nice piece of iron. Not so sure how I feel about a “special occasion skillet”, especially at that price point. Would definitely give it a try, but I think I’d be using it all the time and not just for special occasions.
I don’t think thats what she meant. She was saying it’s the kind of skillet one would get for a gift on a special occasion, like a birthday or wedding
I just bought the finex double griddle. Phenomenal cast iron grill. Cook on it everyday, and nothing sticks. You’re paying the price, but you’ll never replace them.
Of course this is a great review as all of your videos are excellent. I'm thankful Kent and Shannon have recognized American made products for what they are even if some are on the expensive side. After all, I'm willing to pay a little more to see manufacturing starting up in Portland or any other town. My Finex 10" skillet and lid arrive on Monday.
Thanks Jack good iron is the best to cook with, USA made
I’ve just now started using an old lodge cast iron pan my mom gave to me. It makes food taste so much better. Great video but a very expensive skillet.
old lodge > new lodge
@@The_Ballo New Lodge with 10 minutes of 40 grit and 3 rounds of seasoning equals anything premium. I gave away my Finex to a cousin...the spring handle is a pain to clean.
Yes sir! a good skillet is well worth the price. I sell junk for a living, and grab every piece of iron I see at estate sales. I use it to cook nearly everything, and I never went to the Dr and had him tell me my iron was low. I've looked on the Ebay and have seen those crazy $999.00 prices on the Griswold iron...I'm kinda stunned! Thank you for the hints, tips, and tricks. See a next time buddy, happy trails
yes I've seen some high priced Griswold you have to be careful
Thanks for the review. We get what we pay for. Happy to hear it's made right here! My mom invested in some really expensive cookware, my family now uses it 20 yrs later and it is still strong. We love your channel...
we sure appreciate that DP and you're right about an investment
This is like the other things in my kitchen and gun cabinet, if it ain't the heaviest and the toughest then I don't have it. I will be digging deeper into this product for sure. By the way, my 12" cast iron skillet is round, very very old, weighs around nine pounds, and still serves me great. Can't go wrong with iron.
For us that love our cast iron but don’t use it as much as we’d like, an old timer taught me that after cleaning it, spray Pam on it and wipe it down. Pam won’t go rancid with time, and it works! A second thought, cook with a good pecan oil, it has a higher flag point, has more nutrition, and it has a wonderful flavor. Keep the cast iron and cowboy cooking tips coming.
Really like the team you two have created on the channel for things like this. Also like that you brought up who the skillet may not be for, or the down-sides of it. I gotta agree - I want my every-day cast-iron skillet(s) to be as light as possible.
That is a pretty cool looking dude there. If I had the money for it, I’d have it. I just finished searing off some short ribs in my 10” griswald. When I finished cleaning it up I felt compelled to tell ya thanks for what you and your wife do. My wife and I watch every video and enjoy them. Because of you we got rid of our All Clad skillets and picked up an 8” and 10” griswald. They are the best skillets I’ve ever used. Slick as glass and so easy to use and clean. I grew up using only cast iron and am so glad you pushed me back to using what I grew up with. Thank you and God Bless!
Hard to beat the old vintage iron, thanks for watching and God bless you as well
It definitely looks gorgeous!! Thanks for the review Kent and Shannon 👍🏻👍🏻👍🏻🍳🍳🍳
Good for you guys, Portland made even makes it more special! Grabbing flies out of the air is great practice for catching that dropped knife! Good review, thank you both!
Thanks Roger hope you are well my friend
I’m getting one but I’m not worried about the price. I think she nailed it saying it a special occasion piece. I really want it so I can preheat then put cooked food in it, which will be cooked in my field skillet, and put on the table and look great to serve from. But the huge bonus is the lid! Lid the food on table and keep warm to serve!
Thanks y’all for having an awesome family friendly show!
Thank you so much for watching
Kent & Shannon, thanks for the great review! Both of you did a great job answering my questions. Now, I can make an informed decision. I think that I will add this skillet to my collection.
let us kow what you think
I definitely will.
I have to say Shannon, I liked that Utah shirt you were wearing. I live in Central Utah myself. You never fail me Mr Kent Rollins!!!! Weather I'm watching about a new dish to make at home or camping, even learning something new about cast iron or cast iron products. You never let me down sir, Im ALWAYS able to learn something from a great cowboy🤠 chef. My hat is off to both of you!! Hopefully one day soon I'll be able to meet up with you two at one of your Dutch oven cooking classes. Y'all have a wonderful day!!!!
Thanks so much for watching and keep the iron hot
Hey y’all! I don’t think I commented on this video four years ago, so better late than never, right? 😆 Anyway, I remember when Finex first hit the market and was very tempted on getting the same 12” skillet w/lid from your video. It was hard for me, and still is to buy new cast iron because I use my great grandmother’s and grandmother’s cast iron all the time. However, I did end up buying the Finex about five years ago, the first piece of cast iron I’ve ever bought. And I absolutely love it! But it’s crazy that just four years ago, how much the price has increased. From $207 w/lid to today’s price of $300 w/lid. That’s crazy! I don’t know if it’s just the times we’re living in today, Lodge purchasing Finex in 2019, or that Finex is just in that much of a demand. Who knows. But it sure is a fine piece of cookware and I’m glad I added it to my collection. And hopefully one day, pass them on to my nieces.
School has started, we had 4+ inches of rain last night with more on the way and a three day Labor Day weekend. Seem like the perfect weekend to binge watch the videos I missed and do some cooking. You and the misses have a great weekend.
I absolutely love my finex cast iron skillet! Best cast iron skillet I have ever owned! It is truly amazing.
Well if it doesn't work out you can always paint it red and use it for a stop sign at the pasture gate.Don't get too hot out there Cowboy.You know we're almost 50 years old now.:)
haha
I have had my Finex for a few weeks and am loving it. Great review!!
Thanks for watching
Which size did you opt for?
That looked *gooood*! So did that noodley dish- if only my fork would go through the screen, I'd've had me a sample! Well, a skilletsized one...!!!
I did get a finex skillet. I started cooking in it and noticed it got way hotter than most of my pans (Not skillets, but nonstick calphalon pans). I also noticed that the end caps dont feel like they're metal. Not sure what they're made of but I was wary of breaking that at high heat as the heat travels up the cast iron. Also the heat does dissipate through the steel spring, BUT doesn't do it for the end caps, the heat does travel up that thing and eventually makes that hot to touch where I still need a glove to handle.
I'm making my rounds of Kent's and Shannon's cast iron review videos today, and I'm not going to beat you guys up on every one. But I'm a little disappointed that Kent's attitude toward the high-dollar stuff is the same every time so far: It's an investment; it will outlast you. Yes, that's 100% true, but Kent...how many times have you uttered your famous motto: "You can't get full on fancy." To me that's an ideal that goes WAY beyond just the food we eat. It's about LIFE and LIVING. You appear to practice that ideal in everything you do: your personality, clothes, style, the ingredients you use, the food you provide....simple, real, awesome, and AFFORDABLE. I know you guys don't want to beat up on the fine American makers of excellent products, but if you can't say ANYTHING negative about any product it relegates your "reviews" to advertisements. Your channel is my absolute FAVORITE on UA-cam. My dad and I watch them all. We cook your recipes. You've taught me LOTS. But the review videos leave me a little.....hungry, I guess.
Great review, I own the heirloom set and my only complaint is that while the handle stays reasonably cool. The brass cap at the end gets rocket hot after a longer cook on the stove. Beautiful cast iron in every way!
Thanks so much for watching
Brass being 70-80% copper I don’t doubt it gets hot!
@@jewelhome1 Buy one and find out. Brass conducts heat very well.
I gotta say thank you for making these videos. I'm lucky I can boil water, let alone know how to cook and take care of cast. I just recently found your vids and I already learned so much that I want to start trying some of your recipes. Guess now all I have to do is start saving up for good cast cookware
Thanks Eric it is our pleasure
I'm a cast iron collector. My Wapak made in the late 1800s is my favorite pan. It's amazingly light. I think heavy is way over rated. Great review. I subscribed.
Thanks for watching
It looks like a great skillet and the handle would be very nice. Thanks for the honest review!
I wish I could like it twice. Once for the video and once for the kung fu move! Good stuff!
Thanks for watching we appreciate it
I work for a housewares company where management allows us to take products home to try. Hands down!!!!We are all in agreement the finex frypan is on all our wishlists.
Good iron it is
Thank you guys for the review. I’ve been waiting for this one.
thanks for watchig
I like the look of that handle, and that it has a lid. This is looking like my favorite, so far.
I bought a #8 national with a heat ring last fall I use it almost everyday! I looked it up says it's from 1920-1930. Can never go wrong with cast iron. Thanks Kent!
If I was shopping for a cast iron pan for the first time and want to go all out, I would definitely go for this.
Great review, thank you! There was one detail you left out though...if you rotate the lid slightly it allows for ventilation. Liking your channel...except it gets me sooo hungry ; )
I backed a kickstarter who was doing a wrought iron skillet. I cant wait to use it when it shows up, and I will have to let you know how it works
That was Solidteknics
Great review Kent. Love the design and that lid, but I think I’m going to have to save up for a little while. As always great video my friend.
My loving sister left a set of these under my Christmas tree. They are the most beautiful pans I’ve ever seen! I am worried for daily use though, the handle looks like it would build up rust because you can’t get in their to oil or dry it.
Ive never had a problem with mine, good iron it is
Hello from across the pond, thanks for all your great videos, I've just received a 12" skillet & lid for my birthday, I'll get cracking with rib eye & pork belly, then crêpes for puddings. Can't wait! I'll make sure I season EVERY TIME I USE IT!!! 👍🏻
Best thing to cook with
Y’all are such a good couple. I guess the Beagle gets in the way sometimes but y’all look like your extremely happy together.
I am blessed I work with my best friend everyday and oh how i love her and that Beagle is special he is
These things are worth the investment.
Just purchased my 3rd and I’ve gifted 1 to a friend.
My wife says no cast iron on the glass top stove! I haven't broken the glass yet. I do use a skillet called The Rock quite a bit as well and really like it for a piece of aluminum. It is not treated with teflon but it is pitted during manufacturing.
The lid looks like an umbrella... 7.8 pounds??? Holy moly 12 inch cast iron skillet made for bodybuilders and powerlifters I do like the handle though. Another great video you two😀
thanks ron
wonder if that was without the lid weight
According to the Finex website with the lid, it would be 13 pounds.
Ron Consumer wow, 13 lbs., thanks for that info Ron.
You're welcome Michelle G... Like I said a cast iron skillet made for bodybuilders... they can get a workout and cook a great meal all at the same time...😂
I have this skillet, and I use it more than anything else. I once had a Griswold, but it would not hold up nearly as well as this pan. Yes, it's heavy. But it will not warp. It will retain its seasoning, unlike a Lodge 12" skillet I once had, that was ruined after only a few uses when it lost its seasoning and I was not able to restore it. Buy this, and you will save money by not having to replace cookware all the time.
Absolutely love the handle designs on this stuff. Quality 🇺🇸😎👌
That is definitely a really neat skillet, and I like the fact that you can get it with a lid. The price is a bit high, I would definitely take that into consideration though. Thanks for the great review!
Thanks Jeff for watching
Wow very nice I like everything about it just too much for my pocketbook I don’t cook that often
I would like to see you go to Wal*Mart and buy one of their Chinese made cast iron skillets. I think your review would be very interesting. I do not know if you know this, but the Chinese actually invented cast iron and cast iron cooking. Some Chinese families have cast iron that is older than the U.S.A. Thank God for blessing America everyday! And may God bless you and your Family.
Love your videos !!! What you should/could test is the Skeppshult Noire series ( even if not US-made).
Keep on going, stay healthy and have great holidays. Greetings from Germany
I bought the Stargazer iron skillet. Very happy with it,wish it did have a lid.... $88 less 15% military discount= $74.80
good iron too
we have the stargazer as well
I'd like to add a Stargazer to my collection. The price is definitely right. I also like the design of the Field skillets. I'm just happy that new companies are willing to pick up where Griswold and Wagner left off. And they are also making them here in the United States!
Thanks for the review, but I'll probably stick with my Lodge skillets and Dutch oven.
Great to see the little Lady out from "behind" the camera!
Great work guys!
Thanks so much
Ready to try my new 12 inch Finex out on some fresh caught lake crappie and chinquapin bream! Great review guys!
95% of the pans I cook on is Cast Iron. I would use this everyday, I love out of the box thinking, and that qualifies. Nice KUNG FU moves BTW Kent. Lol
thank you sir
Man, that is a gorgeous skillet!! And a lid! And it would nest in the cabinet really well with the sides (I'm a quilter and I love octagons and hexies). I'm with Shannon, it is a showpiece. I have weak wrists so I'm scared with a lid it would be super-heavy. But, I watch Shannon with them, she's short like me (4'11"), so thank goodness for the opposing handle. I'm going to go take a second mortgage on the house and get one. It would make a beautiful pineapple upside-down cake, which is my go-to-church recipe! Thanks for letting us know about these new and wonderful skillets and the coupon code!!
Linda Hester... Pineapple upside-down cake YUM!!! Now you're speaking my language!!
The 10" Skillet is also available with a lid. It is still heavy, but less weight than the 12". I love mine.
A 10” version is all I’d need but that’s a sweet skillet right there! All my iron is of the 10” persuasion, Dutch ovens, skillets, pots.... nothing finer than good cast iron!
Just received a 10inch finex skillet and Dutch oven for Christmas. Already cooking bacon even though I spent all day eating.
Good skillets they are
All of these cast iron reviews are great! Much appreciated.
Thanks for watching
Maybe Santa clause will bring me one. Awesome review and thank you.
Loving your reviews guys! So down to earth and honest. Im from australia and i would love to get good skillet from the USA one day. Bless you guys and thanks for all the help and tips
Blessings to you and yours. Thanks for watching.
Just subscribed to y’alls channel. Love your videos so far and it’s great to hear someone say “God Bless “. So God bless y’all and we look forward to more videos!
Tony and Jeanine thank yall for joining us and God bless yall as well
That sure is good looker I guess if I was in the market for a skillet that would be it
Thanks so much for sharing
My wife used Dawn on my great grandmother's cast iron Dutch oven.
She is now my ex wife.
My mom soaked my cast iron pan for hours in the sink. Needless to say it was ruined.
Not ruined. Re-season it. Not much besides cracking/breaking can actually 'ruin' cast iron.
Old wives tale. I've been washing my cast iron skillets with dish soap for 50 years and haven't hurt one yet. Think about it, the pan lives its life on the stove or in the oven at 350 or 400 degrees and you think some dish soap will take the seasoning off?
Cain Taylor you can scrub the rust off with fine steel wool, and then reseason.
Re-seasoning is so easy. It is just part of the life cycle of cast iron cookware. Having cooked in cast cookware for 30 years, I find part of its beauty to be, like Superman, indestructible.
This is now the luxury brand owned by Lodge Cast Iron Company. Since Lodge purchased the Finex brand. Looks pretty darn nice if you ask me.
That is a unique cast iron pan..... the bottom is so smooth it seems like it would season up quick and be a good egg pan! I don't think I'll be buying one anytime soon.... out of my budget for now, but worth remembering! I love the handle. Thanks for the great video Kent & Shannon.... she's such a sweetheart!!
always a pleasure dave
That is a nice skillet. I just starting using cast iron to cook with, and I must say I happy with it so far. Thanks for sharing your opinion.
Our pleasure Vernon
We bought their dutch oven a couple months back because it looked so nice for indoors and we really like it. We handled the big skillet and didn't like the small size of the lifting frisket (or that there's no hole for hanging)
It would be hard to hang there is a hole in the end of the handle
wife's call - she prefers to lift them off the pantry wall than catch the weight - and Lodge has the best lifting frisket for hot metal
What a beauty of a frypan.
Its up there in price but that beautiful lid is a wonder to behold.
Kent? When you grabbed that fly out of the air you made me envious.
I have fast hands but you have me beat.🤗😶🤗
It is a great skillet
i like that spring handle cool idea.. yes sir
It is nice, thanks Jason for watching
3 things that turned me off this pan. 1st the $270 price tag. 2nd was the pan roughly weights 8 lbs. 3rd will have to be from my experience. I’m no Kent Rollins but I have cooked on cast iron and Carbon steel skillets for Over 30 years. I feel carbon steel cooks just as good as CI, I can not taste any difference in my food. Cook times seam to be faster in CS than in CI. The weight difference is night and day at almost half the weight in favor of carbon steel. I’ll stick with my CS cookware. Great review by the both of you. Y’all never disappoint.
That is beautiful, like your dutch oven. Love y'alls videos.👍👍
I’ve had the 12” Finex for over 3 years now. I treat it like one should treat a $200 cast iron skillet. The patina is like glass. Yep, heavy. Not an issue for me. My only criticism is one that you mentioned. I wish the handle was about an inch longer. That brass knob transfers heat from the pan and just about renders the spiral useless. But it’s not a deal breaker for all the other great craftsmanship. Just use a hot pad.
Great iron it is, Thanks for watching
I bought one of these for my Mom. It was so pretty she wouldn’t use it... I cooked some bacon on it to break it in and help her use it lol
Very Nice. Not in my budget right now.
I only use cast iron. Mostly vintage Wagner & Griswold. I do have some Lodge, but it's mainly the Griswold.
Thank you so much for the reviews. I've enjoyed every one of them.
Thank you for watching
Holy cow Kent. That is one heavy skillet. I thought my 12" Lodge was heavy.
I was lucky enough to have kept my mother's old ironware and I am refurbishing a number of oldies but goodies. They all seem to be fine if you take the time to polish and re season them. It took me years but my Lodge is probably the best nonstick pan I own.
My wife's favorite is my chicken under a brick. Best roasted chicken I have ever done.
Great video as always.
God bless you and yours.
thank you for watching matt
I lifted up one of these at a local store and even I thought it seemed a little heavy but it is definitely a high end piece. Might have to bite the bullet and get one.
As for price... you get what you pay for. Cost is only one factor, value is what makes the difference. A $2000 car and a $100,000 car do the same thing but one is going to do it a whole lot better and more enjoyably.
yes sir chuck
Great looking piece of cast iron. I wouldn't mind having one myself- if someone wants to make a gift of it. But I'm not paying $200 for it when my inexpensive Lodge is just as good. I don't fixate on the rough surface, and it is perfectly non-stick straight from the foundry.
Thank you so much, For taking the time to video this. I will definitely buy one.
Good iron it is
$300 now with lid. Not only the season will get better, as you use it, but you're hands and forearms will get stronger, as well. Making it lighter as well, the more you use it.
My 17 year old Lodge Cast Iron Skillet will last just as long as that pan, but even if it didn't I could buy 10 lodge pans for the price of that one. That's a pan for people with more dollars than sense. As for passing it down, I have already given all my kids their own Lodge Skillets, and I'm still not into this for near what these fancy pans cost.
Still love ya'all and miss seeing the Beagle when you're doing these reviews. Keep up the great work.
Thanks for watching
I’ve got a 12”. Best damn skillet I’ve ever seen. Don’t baby it. Just keep it clean & oiled. It’ll outlast you and everyone you know.
You got that right!
I have a 10 inch and I abuse the hell out of it. Cook in it every day, and I don’t think it could be any happier. Every bit 100 times the skillet that Lodge makes.
I have the 12” Finex and 10” Stargazer. I use the Stargazer twice a day, it has a great handle that stays cool. I like the Finex for searing meat and bigger meals. The only cons for Finex is the price and the Brass Knob on Handle gets very hot.
Three years late but love the reviews!! Also yay for Utah shirt (currently living)
I read somewhere on a cast iron collector site that lids weren't available for skillets until the 1920s. I have a Wagner Drip Drop lid with a patent date of 1922.
That is a keeper for sure
Well, yes it’s expensive, BUT, I pay a lot for good boots, when cheap would “do”. I pay a lot for really nice guns, canvas or leather bags and I could go on and on. It’s just whatever is important to you. Put it this way, I have a newer digital watch, a newer Timex and an older automatic german chronograph watch. They all tell the same time and the cheap ones are actually slightly more accurate, but which one do you think my son wants left to him ? Yep, the hand built, quality automatic watch.
Nice straight forward review and your wife wearing a Utah shirt and that's where I be from im definitely pondering on getting one!!.. one I would like to say is the finish on a lodge cast iron is alott more smother and durable than camp chef their finish is rough and very porus and comes of to easy so need less to day im down to try finex..
I have #12 and #14 Griswold , as well as your standard sizes of Wagner and Griswold , and wouldn't trade them for anything I've seen so far . All good Product ( jury's still out on the lodge blacklock ) can't beat made in the USA , I'll stay with what I know .
That old iron is the best, Thanks for watching
The design is actually old from the 20s. It's a form follows function product. It's not overly complicated in any sense of the phrase. I have mine and it's gonna last as long as you wanna use it.
So I opened up this video, and my daughter, who is three and a half, goes "It's Cowboy Kent, he is so funny!" and I laughed so hard I almost dropped her lunch.
Thanks Matt and give her a hug for us
Will do!
This looks great, I'm going to pick one up. Thanks for this great review!
Hope you enjoy Paul
I like the design for what you all said, an item to have for the holidays. Loved the unboxing video!
Thanks so much
Stick with lodge and and work it yourself. It’s part of the fun with cast iron. That price is a bit much.
Portland, Oregon. Represent!!!
Fantastic episode. ...you all did well
thank you
Thanks for sharing another nice, fair cast iron review. Your opinions carry a lot of weight with me.
Thanks so much for taking time to watch
My honest opinion on this skillet is that this is a great investment statement piece that can be handed down for generations for the serving table and has awesome features for a chef. Love your videos and keep it 100 as always CKR!!!
By the way, sent you a recipe I created myself over on Twitter as well and would work PERFECTLY for that skillet!!!
that is true
Awesome video an great review . thanks so much for sharing guys
Thanks for an honest and fair review! I enjoy your videos no matter what the topic. Have you given any thought to doing reviews of some of the classic oldies? Martin, Griswold, Wagner etc.?
We may do that this winter, the old stuff is the best
The angles will help with rigidity , I turn rifle barrels and fluting them is a similar concept