Welcome back Luis, Mrs V, and family!! Hope you made some awesome memories with the kiddos!! The Finex is looking great! The right skillet, for the right job. I’m school of low n slow, over easy, or scrambled
Welcome back from your vacation! Can't wait to see more videos and live streams. Your Finex looks great! Would you choose a Smithey over the same size Finex?
I'm glad that you are talking about heat control. I recently purchased an old reasoned griswold and for some reason my food was sticking a lot. I have cooked on cast iron for 45 years at least, and I do it the way you show using lower heat. The seller of the griswold lectured my to use a very hot skillet, which I don't like doing. He said that was why my food was sticking. I think it had to do with his bad seasoning job.
Yes honestly with Cast Iron you don’t need anything above medium heat because iron is a great heat conductor and once it’s hot it doesn’t take much to keep it hot. Even when searing a steak I never go to a high heat setting. Medium high is great for a beautifully seared steak.
@ 8:20, maybe you could use some spray can canola oil to get between the handle coils and prevent the rust.......i duno really but it's just an idea.........................
Depends, Finex is a heavy skillet that can take a lot of abuse and will perform flawless. Only downside it the weight and the size. The No. 12 is a bit smaller than the Smithey’s No. 12. Also the Finex is heavy. Now with that said the Smithey is also a workhorse that can take a the abuse in the outdoors and and still work great indoors. Smithey has more volume and is still a heavy weight but less than the Finex. Smithey’s downside is they are a bit harder to get a good seasoning built up compared to the Finex.
Actually the angles help aiding a flat spatula into the cooking surface of the skillet and it’s actually a design feature. I have used my skillet to make omelettes and they work great!
@@luisj.castironcooking I will be purchasing one piece of modern cast iron. I am torn between the Finex No. 12 and New Smithey No.14 Skillet. It will be used for general use on a kitchen stove top, if you could only have one which would it be?
@@TylerMarsh87 both are great but the Finex might be a bit small for a larger family and the smithey might be too larger for stovetop use. With that said, I would recommend the Finex for the quality and craftsmanship.
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Welcome back Luis
Happy new year! Surprised finex warps with how heavy it is.
Welcome back Luis, Mrs V, and family!! Hope you made some awesome memories with the kiddos!!
The Finex is looking great! The right skillet, for the right job.
I’m school of low n slow, over easy, or scrambled
Welcome back from your vacation! Can't wait to see more videos and live streams.
Your Finex looks great! Would you choose a Smithey over the same size Finex?
Very nice!
I'm glad that you are talking about heat control. I recently purchased an old reasoned griswold and for some reason my food was sticking a lot. I have cooked on cast iron for 45 years at least, and I do it the way you show using lower heat. The seller of the griswold lectured my to use a very hot skillet, which I don't like doing.
He said that was why my food was sticking. I think it had to do with his bad seasoning job.
Yes honestly with Cast Iron you don’t need anything above medium heat because iron is a great heat conductor and once it’s hot it doesn’t take much to keep it hot. Even when searing a steak I never go to a high heat setting. Medium high is great for a beautifully seared steak.
Those Finex look like great options
@ 8:20, maybe you could use some spray can canola oil to get between the handle coils and prevent the rust.......i duno really but it's just an idea.........................
Sounds like a good idea to me too.
Good video Luis! Those pans look great but I can't afford their price , so I stick with lodge THANK YOU FRANK FROM MONTANA.....
another benefit of starting bacon in a cold pan is it doesn't splatter all over the place, less mess to clean up
How's bout the bacon cure. "Wet" cure vs dry, less water less spatter, no steam. Maybe, I dun know nothing really.
Good review!
Thanks!
Finex looks like killer cast iron!
It iz!!!! After you pay for it,,, it kills you.😂😂😂 Out my budget.
@@cynthiawesley2318 Bahahaha! I hear ya!
great video!
Thanks for the visit
I know you have the Smithey Farmhouse. I’m trying to figure out if I want to get the Fenix 12 or the Smithey. What is your take?
Depends, Finex is a heavy skillet that can take a lot of abuse and will perform flawless. Only downside it the weight and the size. The No. 12 is a bit smaller than the Smithey’s No. 12. Also the Finex is heavy. Now with that said the Smithey is also a workhorse that can take a the abuse in the outdoors and and still work great indoors. Smithey has more volume and is still a heavy weight but less than the Finex. Smithey’s downside is they are a bit harder to get a good seasoning built up compared to the Finex.
Wlcm home Luis & family. Glad to have yall back safe & sound.
Wat size is this ???
With the cost of eggs lately, which cost more? The eggs or the Finex? I'm Team "over hard" as well!
My finex 12 was jet black but I had to start over after it started flaking bad
Oh that sucks!! Flax seed?
@@rstumbaugh43 Rick D I hear that ALOT. Flaxseed flakes.
@@cynthiawesley2318 yes that’s what I also hear..
How do the shape of the Finex skillets affect your ability to flip and omelette?
Actually the angles help aiding a flat spatula into the cooking surface of the skillet and it’s actually a design feature. I have used my skillet to make omelettes and they work great!
@@luisj.castironcooking I will be purchasing one piece of modern cast iron. I am torn between the Finex No. 12 and New Smithey No.14 Skillet. It will be used for general use on a kitchen stove top, if you could only have one which would it be?
@@TylerMarsh87 both are great but the Finex might be a bit small for a larger family and the smithey might be too larger for stovetop use. With that said, I would recommend the Finex for the quality and craftsmanship.
Was this a live feed I missed?
No,,, he was with us tonight on CIC.
Lodge works just as good for much lower cost.
Yup Lodge will work just as well
Since I switched over to using a griddle for eggs, WAY easier. I use an old Griswold, still trying to justify a new Field round griddle
I have one. Way too heavy.