Frittata in a Finex Cast Iron Skillet

What a beautiful gift... we're those apple s lives with the potatoes, they were whiter. just curious:)

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! :)

Love that dish. Can't wait to try it out on my own.

The Culinary Fanatic has great videos! I've been subscribed to him for awhile now. Very generous gift.

That looks delicious and easy!

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.

hello I'm new to your videos so i don't know if you make seafood as well, do you? 

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!

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

you'd make a great Gandhi.

Great cooking!! A damn fine looking frittata!

So Eric, it's been a while now... what's your in-depth honest opinion of Finex?

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.

That's a beautiful skillet. Want!

Good stuff. Lodge priced about $20. What price is the Finex?

I have discovered Walter Whites brother Whitaker White!!😁

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!

Give the man a hand!!!

great video. really enjoyed your commentary at the beginning!

"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 !

looks so good thanks for the video!

Never heard of Finex. Beautiful pan. At the Finex website they have a very interesting video about the company and their wares.

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?

I want one soooo bad , 10",12" and grill .

GOOD LOOKING SKILLET!!!

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.

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?

Ten thumbs up. Nice video, thank you. The food looks delish, when can I move in?

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.

What a nifty looking skillet... nicely engineered, too. I will brace myself before looking up the price! : )

Yummy, nice toy you have thanks

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!

drives me crazy when people constantly stir food, leave it alone and let it cook and brown !!!

Trying THAT in the morning.

Lets hope with the comeback of cast iron that Lodge may start producing a smooth skillet again, they can charge more for it today.

that Cheddar's a very funny colour

Gorgeous. Thanks a bunch Eric @castironchaos

This guy has people in his basement. 100%.

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

Looks like a really good skillet

What a beautiful pan. I want one!

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!

Cool skillet, need that with my griswolds

CIC, you cooked a fine looking product in your new toy!!!! LOL

Best Finex review. It really helped to see you cooking with it. Thanks!

You were worried about the handle getting cruddy. Well it has been six years and did it?

Beautiful skillet. Thank you for sharing the frittata recipe. I want to try it.

He looks like a young Walter White! Breaking Bad!