Frittata in a Finex Cast Iron Skillet
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- Опубліковано 27 гру 2014
- An introduction and review of the new Finex 12-inch cast iron skillet. I should say here that I am not selling this pan, I do not work for Finex, and I have not been paid to make this video. I was fortunate to receive this pan as a gift for Christmas of 2014 -- and an astounding gift it was! Finex only went into business in 2013 and began producing their cast iron pans in 2014. A number of folks have heard of these pans (and their high price). This is a close look of the Finex skillet, including cooking in it. The cooking was easy, and the potatoes and bacon slid across the surface of the pan with no sticking at all. The recipe for this frittata dish can be found on my Web site, Cast Iron Chaos, at: www.modemac.com/wiki/No-Fold_O...
Finex sells these pans through their own Web site, as they do not yet have a major distributor. Their Web site is: www.finexusa.com
Our Cast Iron Cooking group may be the largest Facebook group for this hobby - and we're certainly the busiest! / castironskillet - Розваги
The Culinary Fanatic has great videos! I've been subscribed to him for awhile now. Very generous gift.
I just ordered the 12 inch grill from Finex. Now I am saving up for the 12 inch skillet with lid. The stuff is very pricey but it is an investment and I love to cook using cast iron so to me its worth it. I also have some Lodge pieces and a dutch oven so my CI collection is growing. I really dig watching your videos, man!
Never heard of Finex. Beautiful pan. At the Finex website they have a very interesting video about the company and their wares.
Best Finex review. It really helped to see you cooking with it. Thanks!
Beautiful skillet. Thank you for sharing the frittata recipe. I want to try it.
Why do I find myself upset when your video comes to an end? I have this and the 8" Finex and they are by far the very best CI pieces I own. Very high quality and they cook accordingly.
Thank you for this fine video.
Finex is awesome stuff but the price is out of my reach.
"I LIKE IT !!!" LOL. Great stuff ! Love your vids. Saving several to a play list so I can try them out. Can't wait to blow my family & friends minds with all these awesome recipes you share. Thanks !
Love that dish. Can't wait to try it out on my own.
It's easy to make, too!
Jeffrey has an awesome channel. Price is up to the consumer to decide what we are willing to pay. That being said, what a beautiful CI pan! You are a brave man doing a frittata for a first cook. I love my lodge but it would be a year into it before I'd attempt that magnificent feet.
Aaaaand now I'm hungry.
Glad to see you're still cooking up a storm, Mode! :)
Great cooking!! A damn fine looking frittata!
It looked like the octagonal shape of the skillet made it easier to corner items such as the bacon for removal. Damn fine looking frittata. Thanks for sharing.
Love the vid. and your lovely gift, looking forward to your next vid. thanks for sharing, Oh...always remember that when it comes to tools of the trade, regardless what trade we're speaking... You always get what you pay for!
What a beautiful pan. I want one!
looks so good thanks for the video!
great video. really enjoyed your commentary at the beginning!
GOOD LOOKING SKILLET!!!
That looks delicious and easy!
Looks like a really good skillet
What a nifty looking skillet... nicely engineered, too. I will brace myself before looking up the price! : )
Lets hope with the comeback of cast iron that Lodge may start producing a smooth skillet again, they can charge more for it today.
Ten thumbs up. Nice video, thank you. The food looks delish, when can I move in?
That's a beautiful skillet. Want!
Finex really upped the ante when it designed this great piece of craftsmanship! The pans are a site to behold. One of the things that I found out is that Lodge keeps its price point low by not grinding the cook surface to baby's bottom smooth. They used to do it in the past, but it costs a lot to do so and probably can't be done if you're mass producing them as they are. This is why the Finex brand is much more expensive, besides the comparative weight of being much thicker/heavier build, the design, and the handle accoutrements. You've just shown how well it cooks. With my Lodge, some things are still touch and go with sticking at times and definitely depends on the age and the durability of your seasoning of it. The Finex doesn't even have that issue straight from the box. It cooks initially as if it is years old. It took about a good year with Lodge to kind-of-get-there. Not knocking Lodge, because I still use it daily and still love the brand.
Perfect movie to quote!
VERY NICE PIECE OF CAST IRON!! I gotta check these out.
Cool skillet, need that with my griswolds
Cast Iron Chaos hey I was hoping to see how the sides worked for getting under something as big as the fritatta that you made. But alas you cut that part out. So I was hoping you god say if the flat edges helped or not. And how much they did for getting under food. Thanks
I have owned once since November of 2014 as well and absolutely love it. My experience with CI is limited but access to vintage cookware was even harder to find / get. Or bother with.
Very enjoyable to cook, maintain and admire. Love making steak 100x more now on it!
Looks like a great pan, but your comments on the handle are discouraging. You would expect no issues with heat, the tip getting hot is unacceptable. And good point on the issue of when the time comes how do you clean in the handle, because it definitely will become an issue over time.
CIC, you cooked a fine looking product in your new toy!!!! LOL
Gorgeous. Thanks a bunch Eric @castironchaos
I have discovered Walter Whites brother Whitaker White!!😁
Good stuff. Lodge priced about $20. What price is the Finex?
You were worried about the handle getting cruddy. Well it has been six years and did it?
I like it too.
Trying THAT in the morning.
you'd make a great Gandhi.
Or a bad Walter White😄
Wondering if you still like it. I’m new to cast iron and tried to get some vintage on Etsy and they are anywhere from $130-250 including shipping. Not sure it is worth it. I think I prefer to get a brand new one. I am not interested in collecting. Just for everyday use. I can’t decide between finex, field or butter pat. Not sure how many different sizes I need either. I try to minimize the amount of things I own. Any suggestions from you or anyone here is greatly appreciated. Thanks
Or, "I'd buy that for a dollar!"
Give the man a hand!!!
That skillet is looking great and I am looking forward to receiving the skillet I ordered from Stargazer and hope it is as good as everyone say they are. Affording the Finex brand may be out of my range, but if I decide to buy one small skillet their brand will be on my list. That dish you cooked is looking great and have peaked my interest. I may try cooking it and see how it taste.
Sidney Mathious it’s out of my price range as well, which made it an especially outstanding gift. Three and a half years later, I still enjoy using it.
You was so fortunate to get that fine skillet as a gift. I probably should have looked around before ordering the Stargazer skillet, but it seemed to be highly rated by many on UA-cam.
I think that looks like a pretty good dish. If I do go to make that I think I'll leave out the baking it in the oven, just let the eggs cook and slap on some cheese.
looks like a very nice pan and gift...very expensive.price value not so good but cool looking pan :)
What a beautiful gift... we're those apple s lives with the potatoes, they were whiter. just curious:)
Those were sliced turnips.
Cast Iron Chaos Ahhh, I bet those added nice flavor...
Folks liked it, and I liked the way it gave a good crust to the edge of the frittata. Which, of course, is why cast iron is the best there is to cook with. :)
Cast Iron Chaos agreed! I especially like how it caramelizes pineapple upside down cake :)
I looked up cast iron cooking on face book and it sends me to Kentucky cast iron cooking ?
going upscale! almost a breakfast taco lol looked good
When someone makes a frittata, that's one way of saying he can't flip an omelette. :)
Yummy, nice toy you have thanks
that Cheddar's a very funny colour
So Eric, it's been a while now... what's your in-depth honest opinion of Finex?
BravingTheOutDoors I still think it's an excellent pan. The iron itself seems to be of a different make than any vintage cast iron. This is slightly smaller than a Lodge 12-inch skillet, but it weighs as much or more than the Lodge 12-inch. It gets hot faster than the Lodge, gets hotter, and holds its heat better. I've never had to cook with this pan on a heat more than one-half (5 out of 10) on the stovetop. The Lodge skillet and any vintage pan are excellent for cooking, but for searing and heating this may well be better.
Excellent answer. Thanks. I hope this means that it's kosher! That is, I hope there isn't anything else other than iron in it. Would be a shame if it turns out that it has 10% aluminium in it or "shit" like that. Otherwise you made me interested. Have you heard of the Ozzy AusFonte?
I have been looking at Griswold and Wagner pans on EBay, because I have found absolutely nothing on Craigs List, local sales, or antique shops. It's as if the vintage pans have vanished from the market, to end up in the hands of collectors. The prices I've seen on EBay for vintage pans similar in size to the Finex, are usually priced at over $350.00 in "like new" condition. Most of them are without a proper lid. So it appears the Finex is $100.00 less than a Griswold or Wagner, and you get a brand new pan with a warranty. How has the Finex been working since this review, compared to the vintage Griswold and Wagner pans? Is a vintage restored Griswold worth the higher price?
It's a matter of personal preference, but I find myself using the thick and heavy cast iron pans much more often. The Finex is especially heavy and it's my go-to pan for dishes that require a lot of heat, especially searing steaks and chicken. Not everyone prefers a pan as heavy as this, though.
Sounds like we are in the same ball park. The Finex, although slightly heavier in weight (it's still a lot lighter than a similarly sized Lodge) than the vintage Griswold, offers significantly better performance over the Griswold. So, if the vintage Griswold without the lid costs $360.00 from a scalper, and a new Finex, which offers twice the performance, can be had for $200.00 (with discounts) and includes the lid, this means I'm $160.00 ahead, with something that offers better performance and is likely to last longer. Plus, I get the heavy lid as a bonus. I'm betting that you would opt for the brand new Finex instead of the Griswold from the up-scale antique shop. Am I right?
Next question: If you had your choice between an All Clad 4 quart saute pan and the Finex, what would you choose? I've been thinking about All Clad, but I'm not so sure if I can trust a stainless steel pan.
I actually don't have a lot of experience with stainless steel pans. Since I've been determined to use every one of my cast iron pieces, I haven't had much incentive to get a stainless steel pan. I already have more than enough skillets. :)
I want one soooo bad , 10",12" and grill .
I have watched many videos about these new cast iron skillets that are supposed to be "as good as the "old" skillets". I really don't get it. I bought my first cast iron skillet and round griddle in 1992. They were Wagner, unseasoned. Since then I have acquired many pieces of Lodge, a Griswold from the 1930's??, and a Wagner from the around 1915 or so. The Griswold from my grandfather and the Wagner from my great, great grandmother. Yes the old ones have a much smoother surface inside them. However, once I figured out how to season my cast iron, I see no significant performance differences. Fried eggs slide around on all skillets that are properly seasoned. So my question is, is there something I'm missing as to why I should spend the money for a very expensive piece of cast iron?
Some of it is status, which is also how Le Creuset and Staub do business. I wouldn't have wanted to pay the price for this Finex either, which was why I was blown away to receive it as an Xmas present.
Ok, so you tend to agree with my point? I would like to have one, or the Field skillet, ot the stargazer etc... Lucky you though, that someone bought if for you. Good friend!
hello I'm new to your videos so i don't know if you make seafood as well, do you?
I've never been much of a seafood person, I'm afraid.
ooo thats no good, I'm just kidding great videos by the way.
I've watched a few of your videos and I'm sorry to say that I did not subscribe. After wiping the drool off my chin watching you cook your frittata in that Finex skillet, I immediately subscribed. I am definitely planning to make this very very soon. I'd make it today, because it has made me so hungry, but alas, no cheese and no turnips. I think I could make it without the turnips, but that piqued my interest too much to leave them out. I just hope my Lodge 12" doesn't let me down - usually is great for me.
Now I gotta be on my way to your site to snag this recipe. Thanks so very much!
It won't let you down. While I do feel the Finex has a *slight* edge over the Lodge skillet, it's like the difference between "excellent" (Lodge) and "truly outstanding" (Finex).
Did u give some bacon to ur cat?
Alas, I live in an apartment with a no pets rule.
He looks like a young Walter White! Breaking Bad!
Actually, I am just about the same age. But I like to think my cooking is a little more healthy than his.
This guy has people in his basement. 100%.
And probably anchored down with cast iron cookware😂
Finex really needs to re-design the handle so the end tip does not burn you. Perhaps they can extend the springs so they cover the entire area or something like that. Poor design in my opinion.
Enaz Darnoc Any traditional cast iron pan handle cools down faster than the pan due to the smaller surface area so the Finex handle design serves no real purpose.
Enaz Darnoc It's a step backwards and is definitely worse than no springs at all because it provides a false sense of security since the brass end tip still gets really hot and can burn you. So, people will grab the handle and get burned by the end tip. Logically, one would simply be better off with a traditional handle, which you actually know will be hot and you can use a handle cover on such as one of these: amzn.to/151PvUb
Enaz Darnoc It causes people to get burned actually. Since the springs do not get as hot as the tip the instinct is to grab the handle and they end up getting burned by the end tip. This is covered pretty well in this video as well as here: ua-cam.com/video/Vp0AMY2ef1E/v-deo.html
Poor design.
***** Well they're out of stock at the moment. seem to be doing just fine.
drives me crazy when people constantly stir food, leave it alone and let it cook and brown !!!