Finex 5 Qt. Dutch Oven - My Review + BTS!
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- เผยแพร่เมื่อ 15 ก.ย. 2024
- Check out Finex for yourself and use JUSTINKHANNAFINEX99 for a discount on their 8" skillet through 12/14/2018 👊geni.us/finex (not affiliated or sponsored, just want to save you some 🤑)
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Used to walk by this place every day during lunch. Wish they (or any other cast iron company) made a nice braiser without a long handle. I'd argue this is less hassle than the Le Creuset because there's no worry about it chipping. Just keep the cast iron dry and seasoned and it's fine. And if there's a whoops, it can always be cleaned up and re-seasoned.
Awesome review Justin, almost bought a Finex skillet from MassDrop last week, will definitely use ur discount code to pick one up. Luv cast iron, Luv USA made especially Pacific Northwest stuff
I purchased the 12" Finex cast iron pan a year ago and absolutely love it!! The pan is like a Griswold on steroids. I have been thinking about retiring my great-grandmothers over 100 year old (yes, you read that right) Griswold Dutch Oven, so the review of the Finex Dutch Oven is extremely helpful. Thank you!
Problem with the enamel pans are chips which leave you in a battle with rust anyway and it looks terrible!
I hope they could produce an enameled one. But the enamel should be light colored like Le Crueset.
You deserve more views
Hey Justin, what are your thoughts on the Finex Fry Pans. Is the quality a huge step up over the traditional Lodge cast iron fry pans? I have to admit, I think there handles are pretty awesome looking design wise.
I haven't tried them yet!
Don't be to proud, because ur precious home town company ✨️ sold out to lodge 👍🏻 and now 🤔 I'm interested 😊.
Cool!
Great and useful video, man.
Glad to hear it Emilio!
Thanks for making!
You bet!
Hi
Hi Justin I love your videos and have a question for you. I’m a avid home cook and love to entertain my guest. I used to work in a kitchen while I got through university as a line cook at red fish grill in Miami. I dropped my wood cutting board $&@* and it cracked! I’m now in the market for a good quality board. Any suggestions ?
Cool 😎
That’s a very attractive pot. The dark interior makes it
hard to judge fond development though. Do you know if they have any plans for
an enameled version? Thanks Justin. I will definitely check them out.
I have wondered and wanted the same thing from Finex. Finex is a very small company that has 12 people spend 12 hours of work on each pan. Yes, that is ridiculous....but you are getting the absolute premier quality, custom shop, A grade cookware. To add the enamel process to their pans and dutch ovens would be a huge time and cost increase, which would be passed down to us, the customers. I am not sure with the way Finex makes their cookware, they could be competitive against Lodge or LeCreset in that market.
Hi can u please recommend a carbon steel petty/ utility knife for 150 max i would like Japanese
Thx
What’s better ninox carbon or misono carbon
Want a slicer/yanginba
Partner with chef steps! They're in Seattle!
Cooking in plastic bags should be kept at places like Arby's and Taco Bell.
They are getting a *lot* of press lately.
Romanticism of cast iron. A Tramontina tri-ply dutch oven is about 1/3 the price, and less maintenance, and has a lid that would be better for holding coals.
Justin, can you tell me when to use cast iron instead of stainless steel?
@@justinkhanna Happy New Year Justin bro : ) message me if you get close to Orange Ca. I got you an xmas present.
Justin's reply surprises me considering the first video I've seen from him (tonight) was about and All Clad pan. Aluminum holds almost as much heat at half the weight of iron (heat retention of cast iron is a myth and is based of the fact that Iron is brittle so they cast it thick and the mass is what gives it retention). Aluminum is much better at spreading heat than iron (~100F variances vs 10F from cast iron to tri-ply) in my own testing (but I've seen others state the same) . Stainless can be seasoned for the same exact food release as any other seasoned pan. Pores in CI are a myth (they're not PM steel). All Clad no longer exclusively makes tri-ply pans; Tramontina makes tri-ply in the USA and they're competitively priced with even the cheaper cast iron. Cook's Standard is even cheaper but from China. In reality cast iron holds no advantage over tri-ply even when it comes to price.
Braising! Does more of a Roasting effect on the food. Crisp bits of heaven!
The 8 inch skillet has like 5.5" of usable cooking area.
Finex needa to stop the bullshit of measuring the pan diameter at the top of the pan. It needs to be pn the circular cooking area ON the pan. Only the 12" is actually usuable.
This is dishonesty across the whole cast iron industry.
their 12 inch skillet is actually 12 inch from farther corner edge to corner edge, making it even smaller...
@@foodparadise5792 this measurement is an industry standard. All pots and skillets are measured across the top and that is the published size of the pot or skillet. What I find wonder about Finex is, as far as I can tell, one of the few companies that gives the top dimension (say 8” for their 8” skillet) and the cooking area (same skillet has a cooking area of 6.75”) for each item on their website. So, in essence they are more transparent than most other companies.
Gee…you need to slow down when your are speaking, you don’t even take a breath, it is hard to understand people when they speak fast. You are going faster than Speedy Gonzalez. 😀
Slow down the video playback speed?