What To Do First with Your Finex Cast Iron Skillet - Seasoning & Maintenance
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- เผยแพร่เมื่อ 25 ธ.ค. 2014
- This video details what I did first after receiving my 8" Finex Cast Iron Skillet. The Finex cast iron skillet comes lightly seasoned with flaxseed oil, and is perfectly fine to cook with right out of the box. Here are a few easy steps that I followed with mine to give the seasoning a little bit of a head start.
Learn more about Finex Cast Iron Co.
www.finexusa.com
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jeffrogers01 - แนวปฏิบัติและการใช้ชีวิต
Your wipe on, wipe off technique is brilliant! I havent seen it suggested anywhere else. Ive re-finished all my cast iron pans and they have never looked better.
This guy is an excellent teacher. He gives clear instructions and includes the reasons why you do those things. That's a beautiful pan and I will be getting me one in the 12 inch size. Thank you for the video.
This has helped a lot...better than the 1 hour+ in a hot oven technique...
Great video with clear, precise instruction. Thank you.
Bought a #12 Finex with the lid today, after learning about them on this and other sites.
Didn't want to pay the price but it was already marked down $20.00 less than its internet price and the store clerk said it was on sale for an additional 20% off, so, I could not refuse ! :-)
I have an old #10 Griswold a friend gave to me last year that I love but this Finex is the best quality I have ever seen.
Look forward to cooking with it.
Thanks for your great videos, Jeffrey !
Went back and got the 10" with lid and the double handled 12" grill pan.
Just couldn't resist the discount and sale price. :-)
You almost never see a Finex on sale but I saved over $150.00 on my threesome.
I haven't had my Finex 8" Skillet for long. But I season it just about every time after I use it. Nothing sticks to that skillet while I'm cooking. My sunny side up eggs just slide round in there like it's teflon coated. Thank you for the helpful video. Awesome!!! :-)
Tell me, when you just bought this pan, did you do all this with it, as in the video? If you do not do this instruction, it will be a suburb? I mean, can I fry an egg without burning it if I just start using it on the first day of purchase without the instructions on the video? Thanks in advance for your answer, maybe I didn’t formulate it perfectly, I hope you understand, I live in Russia🙂
This is how I season my vintage cast iron. Finex says it's preseasoned, but I think it's a good idea to add more seasoning. Beautiful pan!
Absolutely love my Finex cast iron skillet! Best cast iron skillet ever purchased! Highly recommend.
Thanks for taking the time to make your videos. Very thorough and compared to some make a lot of sense. I just got my first few pieces: 2 small Wagnors, 1 large 3 notch Lodge, and one nice Griswald 7 skillet with lid. I oven stripped them all just so I would know what base seasoning was on them, then seasoned twice via your oven method. They came out great! Can't wait to cook up some grub.
Great Video, I just got my 10 inch. This was much needed, the instructions didn't say much about seasoning. Thanks for sharing.
Great video, I agree my finex 12" skillet is my favorite cast iron pan to cook with , solid pan, I would definitely say it is well worth the money
Your are the Master of Cast Iron.
Happy New Year Years..
Keep up the great vids.
Thank you!!
Good information for this skillet & it is generally how I take care of my growing collection. Yes it is a little more work & effort but in the long run.....years later, it's worth it. Thanks TCF !
Man, your skillets are beautiful! Thanks for the killer videos.
Thank you!!
Beautiful skillet. Love their product.
Just purchased the 8 and 10 in set and honestly cannot wait to try it out!
That's great to see a man take such good care of his nice cast iron skillets!
Great video instructions for Finex. Am looking for one of your Finex first use prep for the Grill Pan so I can get started correctly when my new pan arrives next week. Thanks a bunch Jeff.
I've just discovered your channel and i've enjoyed watching your videos. I'm learning alot about cast iron!
Thank you Jeffrey, this is very informative. I'll try your method out next time I use my CI pan.
Brilliant work... you’re the go to expert on all things cast iron.
Great video! I just restored my 14" Finex Double Handle Skillet....and after it was like brand new, I wondered 'what now?' Your video answered that question. Thank you! And BTW, great photography and great voice. Everything crystal-clear. Thank you!
just used your seasoning method for my new cast iron skillet ( Voque M665, 250MM / 9.75" made in china.)worked prefect!! thanks for sharing.
I love your videos, and thank you for taking the time to show the proper way of carving for cast iron. I have just recently started using cast iron, and due to the area we live in cast iron is very available, so I already have over 20 pieces. I want one of these pans so bad. But a little out of my price range!
Thank you for watching!!
I agree, your technique is the best that I have tried yet.
So happy to see this new brand come out of my home town, PDX FTW! Thanks for sharing, Jeff.
+BroBryce2009 Me too! I'm a Portland area person. Very proud. Great brand.
Great video once again. Going to have to get these pans
Just bought my first Lodge cast iron skillet, Dutch over, muffin tin, loaf pan. Your skillets are so beautiful. How does Crisco compare to Crisbee?
Those are beautiful! I'd love to see you review a skillet from Boroughs Furnace
Great video. Very educational.
Thanks for the video and Happy New Year. I just checked the Finex website...too expensive for me. I'll wait til they come down on the price.
Love your videos. Very well done. I just subscribed and liked.
Thanks for the content and reviews. I consider you to be one of authorities of cast iron cookware, and my choice for information about the subject. I fancy antique and cast iron cookware. My name is Dedani and I look forward to more tips and knowledge.
The Culinary Fanatic - Great video! I noticed you used Cricso, but the Finex factory uses organic flax seed oil to season their cast iron. Just curious to why you did not use organic flax seed oil as well?
Just found your channel while I'm patiently waiting for my 10" Finex skillet to arrive. I will definitely prepare it the way you instructed in the video! One question: I also ordered the 10" lid with the skillet. Should I season it the same way? (and if so, should I season just the underside, or also the top/outer portion of the lid?)
I've subscribed to your channel, and can't wait to view the recipes you have up here, too! 😋
Merry Christmas, Jeffrey! Guess what Santa/hubby brought me this Xmas? You got it, a 12" Finex.skillet (and it's crazy heavy). Now I just need to figure out a good alternative oil to Crisco, as I don't have any on hand and all the stores are closed. Thank you so much for making your cast iron/cooking videos. They're both informative & thoroughly inspiring!!
+Chucka Boom Vape Crazy heavy. Yes. Yes. Yes. I wind up leaving mine on the back of the stove kind of like a griddle rather than move it much. But dang what a great pan. I don't use Crisco, I use clean rendered lard or tallow which I have found to be the best seasoning fat (and cooking fats) ever. Coconut oil is also good. To me Crisco belongs in a dumpster.
You do informative post. Thank you.
Other than one All Clad frying pan and one saute pan all my skillets are cast iron. I've finally purged the Lodge from my collection. They just don't smooth it enough to be useful. I have several old unmarked pans that are nice and smooth that I've acquired from various places. And recently I acquired my first Finex. Wow what a pan. It is a 12 inch and I admit that it is really heavy. Really heavy. But it cooks so great! I didn't do anything but clean it and start using it. Seems to be fine. Looks kind of like your 12 inch. When I get my next Finex I will do your technique as it looks great. I will make one change. Crisco just makes me cringe. I take care of my cast iron with home rendered grass fed tallow. I have zero trans fat tolerance, even for seasoning purposes.
BTW I'm a new fan having found your videos today. I was wondering about your cast iron pans as I saw you using Lodge. Finex is made in my town of Portland Oregon and wondering what you thought of it. I guess the question still stands as you do have a couple of them at least.
Thank you so much, we just got ours and I tried to cook the eggs earlier and it got stuck, your method is brilliant and I plan to follow it and report back the difference. Thank you Sir!
Well?
@@nathanhollis8496 I can say it worked! After a couple of weeks and following the methods above, my eggs glide in the pan, fantastic stuff but the key is consistency!! I followed the above method every time I used the pan over a couple weeks so be patient as it takes time
@@rob9682 thanks Robert.. I have an old lodge flat iron and two cheap "no-value" pans I'm redoing. I took them down to the bare grey metal. I am on coat 3 and day 2 of the " heat to 200 and bake on 400 for an hour and let cool slowly method. They do look good and are smooth as glass but my goodness its time consuming. Glad this way worked for you. I may do coats 5 and 6 this way on the cooking surface.
eggs are the no-stick litmus test. Great advise!
Thank you so much for your videos. What are your thoughts on the 14" Finex skillet? Williams Senoma have great sales on Finex during the Holidays, and I'm trying to decide between the 12" with lid, and the 14" inch with lid. ( Haven't seen any TH-cam reviews anywhere for the 14" yet.)
i have watched 2 vids. Great forum. On the finex handle is there a concern over time cleaning in the handle area especially below the coils.
I have a question for you... i was in a flea market and found what appeared to be a lid for a number 8 Griswold skillet... do you know anything about it... would it be worth buying ... they want 21.00
I have a cast iron skillet 8 griswold 704 m but its nickel plated I think?? Or Chrome?? large logo ... can you help me..love you videos
I just got a griswold number 7 that only says erie across the top. do you think it is ok to use the self clean with this skillet? I normally use the self clean, but I don't want to risk messing up this skillet.
Jeff do you have the Lid for the 12” and do you season it as well after using the 12”? I just received my 12 yest and noticed the lid is much darker than the outer casting of the skillet. Was yours darker as well? My lid looks more of a copper color.
You're videos are great man, nice pan too I wish I had the money for a Finex
Excellent
I’m thinking of getting the 12” Finex skillet with a lid. But I’m very curious about the cast iron handle encased in the coiled stainless steel “shell”. If I can’t get at the cast iron “core” of the handle to season it, how do I keep it from getting rusty? Also, does the stainless steel coil handle discolor after a few rounds of seasoning in the oven? I’d love to hear from people who have had their Finex pans for 4+ years. Thanks!
in the islands we don't seal it every time we have been using them forever they work great
Do you leave the heat on high during this entire process?
Your skillets and your teaching method are superb. I have a vintage no name skillet that I have begun seasoning with Flax seed oil and a Solidtectnics (bought because of you) that started with Flax seed oil. Both are doing well. My question is can I also continue there seasoning with Crisco, without stripping and starting over. Again, the are black, smooth and not sticky at all.
+Al W I hope you don't mind me answering your question since Jeffery hasn't yet. Yes, you can use Crisco over whatever seasoning you have done. I would just say from my experience to stay away from vegetable oils in general, flax seed being the only exception I know of. Veg oil (and esp olive oil) makes for sticky finish. I personally don't recommend Crisco, not because it doesn't work because it does, but because it is such an awful cooking fat. Stick with nice clean solid fat. This could mean coconut oil which my boyfriend uses on his pans, or clean rendered lard or tallow which I use on mine. I love the way good tallow makes my pans season. Good luck.
Kristin, you are so right...I am sticking with Flax or coconut. Thanks and it just keeps getting better.
@@kristinwright6632 forgive me for jumping in here, but I wonder if you would recommend deer or elk fat for seasoning cast iron?
Do you really season this skillet after each time you use it? Is that really necessary?
Thank you for this video, I will try to do all this, Big greetings from Russia!😃 I have a staub frying pan and a finex sauce pot, the frying pan burns all the time, now I will do everything as in the video😃🎉
Ok after a few searches I've found how to treat a Finex cast iron. Hope there not too expensive😊
Hi I purchased the 12 inch finex skillet and loved it so much that I purchased the 8 inch. The 8 inch seems rougher on the outside than the 12 inch. Does anyone notice this difference
+Stephanie Green Pagan I don't have an 8 inch yet so I can't answer this. I do have a 12 inch and when I got my pan I was a little disappointed that it wasn't completely smooth inside and out but just on the interior cooking surface. I have come to love that pan though and the cooking surface is smoother than anything I have ever had. The rougher parts don't seem to be a problem. Are you finding the difference in the 8 inch skillet to be troublesome? I'm really interested.
Good to see a video up, I thought that maybe you stopped cooking. :)
Thanks!! I broke my hand almost three months ago and it still has not healed. I can only do light duty in the kitchen right now.
Sorry to hear that, hope it is healing well and hope to see that cast putting out some cool dishes soon.
The Culinary Fanatic Must suck more so when everything is done on cast iron haha.
thank you sir
I really like your process and I'm going to try and follow you. Thanks so much.
Is the heat in the max heat or medium heat？
Do you keep in a safe of an evening? They cost enough.
Do I need to season the lid!?
i have a induction stove, i can not get this get to work, du you have other solution to do this
I've found that trying to keep temp between 530°F ( 230°c ) and 630°F (330°c ) creates an almost glass finish
Great Job.
Thank you!!
Is it better to use a rubber spacula on CI or does it matter?
+Price Black -- One of the best uses of cast iron is high temperature cooking. Plastic and rubber should not be used, as they could melt. You could use silicone, but it's not really needed; metal utensils are fine on cast iron.
I notice the interior bottom surface is smooth but the sidewall surface is rough. Why the difference?
Can you season a lodge Skillet on the stovetop like this also
Ken Clark well, I don’t think you’re going to HURT a non Fairtex cast iron skillet by doing this method.
I buy some new pan and clean with hot water then put on stove like you did and wipe clean and then put oil all over and put in oven at 350 for one hour and let cool on it on, need to put foil under pan to keep oil from getting oven dirty...thanks for video, learn different way to use pans..if out in camp fire his way would be great to know...
great info on cast iron skillets. May I ask where you buy your skillets? Also, where can I get a set of them in one package?
Thanks, Steve
I may have to break down and get myself a Finex set for Christmas :D
+thayne559 So did you? :) Just curious. I love my Finex 12 inch and plan to get an 8 inch when I can afford it.
Kristin Wright No I ended up getting the SolidTeknics AUS-ION 26cm and the AUSfonte Tough Love 10" Cast Iron Sauteuse Pan
I hadn't seen either of those before. They look great.
They are both nice. Amazon sells them
I still want a Finex set though! Someday!
I must ask myself, can I sand down a Lodge skillet (if it even bothers me) that costs $37 and still be under the $200 price tag of these Finexes?
+umberto smith Curious. What would you use to sand down a Lodge to make it useful? I had Lodge for years and tried all kinds of things. But I admit I'm not a handy person. I didn't think it was possible. Is this something you would pay a machinist for? Because yes lots of folks can't afford Finex (heck I'm a software engineer and can't. My boyfriend bought mine.) I would love to give some tips to my friends who still have Lodge.
It doesn't bother me, i use the pans, rinse with hot water, dry, then lightly grease them with whatever i feel happy about. I've never had any problems cooking with them and definitely don't fret over the appearance of the seasoning, thanks for nothing internet.
Plenty of videos showing people sanding down their lodges to a smooth mirror finish.
scraping with metal spatula?
Made in Portland Oregon? That's my neck of the woods. Hmm
Vancouver, WA 🌲🇺🇸
why does my finex 12in burn so easy? only on my first use. i could see the burn marks in a ring shape
+cheng zheng Sound's like you have to much oil on it when seasoning, as the man said wipe it all off, will still be a thin layer. I had the same problem and realised this was why.
Wich one have the smoothest surface ? Finex, Field, Stargazer?
Finex vs AUSfonte?
Are you sure that what you call is a patina is indeed a patina? To me; a patina is the metal itself changing color (as on Carbon Steel knives, while seasoning *I think* is polymerized oil changing color. Though I've never seen someone season a pan upside down; I knew you were on to something great as soon as I saw it. =) The handles could be improved big time: Stainless Steel is lousy at heat conduction / emission. The handle of cast iron conducts heat from the pan. Cast Iron + All Stainless handle would be the ticket!
Confused at your comment. The handle IS cast iron...
You don't want the coil handle to conduct heat.
+ Shroker -- That's what he's saying: the handle could be improved by NOT making it of cast iron as it is now. He thinks stainless steel would be better for the handle. (I disagree. Casting the pan and handle as one piece is better for longevity than making two pieces and having to figure out a good way of connecting them.)
Can cast iron be used on ceramic stove tops? I've heard "yes" and "no".
I am not sure.
There's no culinary reason not to, it's cosmetic: cast iron will scratch the surface.
Ceramic should be harder than cast iron; so I don't think scratches would be a major issue, but I'd still be careful.
I use my cast iron on a ceramic stove top all the time. The only caution is to be gentle. If you could break your stove top if you drop CI on it.
custard eggs, perfect !
why do you season the bottom?
how would you season the handle?
You dont, it's stainless steel and bronze, they don't need seasoning since they don't touch food and the color is supposed to be as is.
I was wondering that too. Is just the end cap bronze? If so, the metal underneath the coil is probably cast iron.
Love your vids, Sir! Food porn at it's finest.
I would not like to use this on my glass top stove as the coating you use on the outside would burn into the glass.
Those are preseason from the factory. Just wondering why go through that when it's ready. Nice skillets on a cheap stove. Flaxseed is the best, crisco is old like using lard or bacon grease like Grandma used.
Had my attention til you got the Crisco out
I used crisco in the past but now that I have started using flaxseed oil it's a amazing
I have been cooking on cast for 50 years. Just use it.. you’ll be fine
I CAN HEAR THEM IN THE BAR.... WE CAN MAKE A SKILLET.... BUT HOW DO WE MAKE IT NOT LOOK LIKE A LODGE?????
AND HERE WE ARE.....
I am quite sure that is exactly what happened.
AMEN.... GOTTA MAKE IT SMOOTH!!! AND THAT FANCY HANDLE!!!
BUY HEY MORE POWER TO YA IF YA WANNA GET A DOLLED UP SKILLET...
Butt hurt that its pretty and you can't justify paying for one? Hahaha.
You know, the lodge ones are alright and getting vintage can be a load of butts.
Just save a little here and there and one can afford it.
Its very well worth the money.
***** It is much thicker than most cast iron skillets. It takes a little bit longer to heat up but holds heat very well. Surface is very smooth. Lots of contact with whatever you are cooking and less chances for things to get stuck inbetween pits.
Its a well made quality product.
+MrJre4491 Oh my where do I start? I just managed to get rid of the last of my Lodge skillets finally. My boyfriend as all vintage, mostly Griswold he got from his mother. For years I thought I was just lousy at taking care of my iron because mine was always bumpy and more sticky no matter what I did. It is only in the last few years I realized it was the Lodge that doesn't bother to finish their interiors at all. Old cast iron if you can get it can be reasonably priced. The Finex is absolutely fantastic. It is heavier and the cooking surface is milled absolutely smooth. That said I would rather cook in a Lodge skillet than most skillets on the market excepting All Clad and now we are back to money again.
Finex vs Griswold?
Hey Tristan :) Finex, no doubt. Heats better, maintains heat better, heats more evenly, and cooks better. I don't think I will ever buy another vintage skillet larger than a #8.
The Culinary Fanatic Interesting.
The Culinary Fanatic
Wow! I'm surprised to hear that from you! Then again, you have so many Griswolds in your collection already... :)
The Culinary Fanatic This person th-cam.com/video/igiWHU8dQt8/w-d-xo.html says the Finex has some real negatives including the end tip of the handle getting deceptively hot as well as debris could get in between the handle springs. If it wasn't for these two negatives, I'd be more interested in Finex. I don't think anything is going to be able to replace my tried, true and proven Griswolds.
phototristan
Jeffrey mentioned the brass tip issue. I agree this totally undermines the purpose of the coiled handle! I hope they address this in the future. It seem like they mainly wanted to differentiate themselves with this design. However, I would never touch a metal handle without protection anyways.
That said, heat distribution has always been an issue with my Griswolds. So I'm excited about Finex after seeing Jeffrey's comment. I'm also eager to support a company that wants to make quality cast iron cookware.
$125 for an 8" Finex skillet....I know what I want for Mother's Day!
Ouch, my teeth cringe when you used a stainless steel turner, can I use a spatula instead? Thank you.
I love my Finex, it's gotten quite a bit of use. The comment about the handle breaking off is bunk! Obviously this person hasn't seen or held a Finex. This skillet is a beast and a precision cooking machine
If you use clarified butter instead of crisco you will never have any concern about it going rancid . The shelf life of clarified butter is amazing . Why not just do all that in the oven ?
my father was a chef I can say I'm not suffering no sense cooking.
Fanatic I gotta say very nice pan skills
it all ain't just cleaning pan.
🍳 🍳 🍳 🍳 🍳 🍳 🍳 🍳 🍳 🍳 🍳 🍳 🍳 🍳
That is exactly what you need to do to season your skillet after it has been rinsed in the water with not soap in it.
It's pretty, but is it really that much better than Lodge? It's like anything. If you want to pay 4 to 5 times more for something, it's out there.
So... am I the only one that watched him flip the steak over like 10 times before watching the video?
I hope your love for cast iron didn't leave you in that wrist brace!!
I was dating a black lady and went to family reunion and had a fish fry, man I had fun about 1500 people there, and I learn how to cook, everybody use cast iron pans, I was sold on these old pan, got quite a few pans now...I married a Latino lady and they use case iron pans too, white people lost there mind going to none stick and throw away there cast iron pans...I find use a little onion with very little oil and cook onion for 1 or 2 mins. and then cook eggs or what ever you want and works just like non stick pans, think to remember is low heat works best, can turn high for few min then turn low for best cooking, what the hurry, like fine wine, takes time for the best food or wine...
+robert boose - I think a lot of white rural homesteaders have quite a collection of them as well. A set of cast iron makes a great wedding gift to get the next generation on their way.
+robert boose Iron pans ans Potts have are tradition of thousands of years. You will find billions of recopies that have the best taste when made in ironware. Some don't even taste. Try a Hungarian Gulasch in an Iron pan and same in an non stick Alu pan. Iron rules.
It's a good decision to buy these products and they last very long.
+robert boose I'm a professional white lady and they will have to pry my cast iron out of my cold dead hands. I do understand I'm rather an anomoly as most of my friends prefer non-stick (yuck.) I did manage to convert one of my white also professional friends. Don't think she will ever go back either. And yes, you don't need non-stick. You need good quality cookware that you heat properly before adding good fat and good food.
Kristin Wright Teflon is named to cancerogen. How long do those cheap pans last? Usually 1-2 years.There are videos about cast iron pans and pots. And many of them are 100 years and older and still in use. Amazing, isn't it?
We can make every product last that much long.
Björn Mundt Agreed. I kicked all my "nonstick" pans to the curb years ago. All done with that. Why should we make meals which should be medicine, into poison for some imagined convenience. I'm sad to say that I think this is a side effect of the low fat years where people were so afraid to cook with fat that they needed their non-stick skillets. Really really sad. And I have plenty of friends who have no idea of the simple techniques it takes to do non-stick cooking.
wow they are soooo expensive