Finex No. 14 Dual Handle Pan: unboxing and impressions

Love it-nicredible , 🤗

Getting this for Xmas from the fiancé. Minus the lid. Super excited. Difference between skillet and this is just the handle correct? Same materials?

Very nice

Doesn’t lodge own Finex?

Wow!! What a gorgeous skillet!!! That, is the epitome of functional art. So beautiful, and because of the solid heaviness, you will be able to use higher heat to get that awesome sear and crusts on steaks, roasts, etc as well as more even browning and beautiful golden brown on potatoes and pancakes..Truly, how did Cadillac say…the standard by which all others are compared.

I was hoping that after Lodge purchased finex some time ago that they would have brought the prices down a bit, just wishful thinking I guess🤣

Try baking a few batches of home made biscuits, AND cornbread, to get a great patina/seasoning result faster then frying, or just oven seasoning alone.

Well basically it’s the need of baking in the pan, sautéing vegetables in the pan. Sautéing lower temperatures to start with instead of aesthetics like lemon that you had mentioned will help build the base up. the advantage of using vegetables is the fact that warm water in your hand clean the pan as it’s building up layers. Baking also helps build seasoning up gradually because it’s something that you can clean out easily as well. Nice pan enjoy

Your channel is just so much fun! Glad I'm finally able to catch up on things!

I love your channel. I have a question. So far what would you say is your favorite Modern Made in USA cast Iron skillet????

I wish the double handle came in a smaller size, but really nice. Thanks.

Yes the flax seed oil does flake/chip off, you can switch over to grapeseed oil to season for 2 to 3 times before using, I would recommend the fist few cooks you fry chicken a couple times using 1/4 inch to 1/2 inch oil in pan to help with initial seasoning. then wash with hot water, dry off right away reheat on stove top and apply light coating of grapeseed oil and wipe clean. Pan will turn nice and black after many uses.

I’m in Love 😍 with Finex; just beautiful & when I first saw the Finex; at Williams Sonoma; the Spring Handles is what I loved & they are made in Portland, Oregon; I do not have that skillet 👀; but I do have a collection of Finex.
The Finex Dutch oven is a must have; I love mine.

I’ve got 2 -12” pans and a 10” pan. I believe the cause of the flaking is simply surface area of the machined surface it’s so smooth that it takes a long time for seasoning to penetrate it. I would try heating pan before any oil is added for seasoning. Bring it up or past smoke point of whatever product you’re using and then add. I would also add that you may want to used avocado or grape seed oil if you aren’t already. Liked and sub’d. You should do a follow up vid on this and show how it’s coming along.

Lodge owns finex

The first few seasonings strip. The fix is just to keep using it. A few months in and it won't strip. J

This is beautiful but don’t need a braiser. But dang so nice. You with raw cast iron like I am with Le Creuset lol. I have lots haha. But getting into the cast iron skillets. I have the smithey and field so far. Was looking at stargazer, FINEX, or Lancaster. So confusing lol

Luis, I can't speak for you and everyone. I did season mine 2 times at 400 degrees with grapeseed oil for one hour. Had no issues with flaking at all. -Tutt

I’ve had the 10 for 5 years and the 8 for almost 2 months.

Beasts.