FINEX Cast-Iron Fry Pan with Lid, 12"
Generations of American cooks have relied on hardworking cast-iron skillets for everything from searing steaks and chops to making crispy potato hash or frying bacon and eggs. This heirloom-quality pan simplifies cooking with a unique angled design, quick-cooling ergonomic spring handle and ultra-smooth finish.
- Heavyweight cast-iron pan heats evenly, and won’t cool down when you add food.
- Organically pre-seasoned with flaxseed oil for a smooth, durable finish that resists sticking and rust.
- Iconic octagonal "Multi-Pour" design provides six convenient pouring directions.
- "Speed Cool" stainless-steel spring handle is ergonomically shaped for a secure grip.
- Includes a tight-fitting cast-iron lid with self-basting rings and polished brass knob.
- Handcrafted by skilled artisans at a small factory in Portland, Oregon.
- Learn the story behind FINEX Cast-Iron Cookware Co. in Portland, Oregon., from founder Mike Whitehead.
- Dimensions & More Info
- 10" Skillet: 10 1/2" diam.; 5 1/4" high; 9 lb. 1 oz.
- 12" Skillet: 12" diam.; 5 3/4" high; 12 lb. 11 oz.
- Made in USA.
- Use & Care
- Ideal for use on any type of cooktop, including induction.
- Oven and broiler safe up to 500 degrees F.
- Each time you use this pan, apply a thin layer of oil to the cooking surface and preheat the pan slowly before adding food.
- Do not soak in water.
- Always hand wash your skillet with hot water and a stiff nylon brush; do not use soap or harsh detergents.
- Dry thoroughly (do not air dry) and apply a small amount of vegetable oil on inside and outside surfaces while pan is still warm.
- Store skillet in a dry location.
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Rated 5 out of 5 by MrCoffee73 from A heavy, well-constructed, very attractive skillet This pan holds its seasoning very well, better than my 12" Lodge skillet. The cooking surface is highly polished, with no open pores evident. These qualities are obtained from the custom formula used in the cast iron the skillet is made from. It worked as well as a non-stick from the first use, as opposed to the Lodge which required several thin layers of seasoning to get the desired non-stick characteristics. Keep in mind that the Lodge came fully-seasoned and blackened, yet still required more work and still has the cobblestone-rough surface. After several uses, the Finex has retained its attractive bronze-like coloration. Same for the brass end-cap on the handle and brass knob on the lid. When frying delicate items like eggs, the handle stays cool enough to move the skillet. On higher heat settings, the brass end cap will build up heat, but this can be remedied by draping the end with a kitchen towel before grasping the handle. The weight of the pan keeps it well planted over the burner, so there is less of a need to grab the handle when, for example, flipping pancakes or turning a steak over while searing it. The octagonal shape of the pan works well for pouring and saving grease for later use, plus making it easier to position a spatula for turning food over during cooking. The thick, heavy design of the Finex skillet will aid in its long-term durability, along with its ability to withstand high oven temperatures over repeated use. Time will tell, but I feel it is likely the skillet will be around longer than me, and remain flat over its full lifetime. I cannot say this for the antique Griswold and Wagner pans, as they are frequently found in warped and pitted condition. IF they can even be found at local rummage and estate sales. And finally. The weight of the pan can be both an advantage to some, and a disadvantage to others. I will say that this heavier pan will not only provide an even cooking surface with no hot spots (it rivals that of an All-Clad stainless steel pan), it will retain its heat very well. And, of course, the weight adds to its durability. Overall, I feel that Finex has reached the best compromise in function and heft in this regard.Date published: 2017-09-07Rated 3 out of 5 by jack from The cast iron is great but handle too short I've been using my 12 pan for a year and love the cast iron work. But the handle is way too short for a heavy pan and the brass fob on the end will burn you--it is brass, a metal that conducts heat instantly! Same issue with the nob on the lid--it gets hotter than the cast iron: pretty, but useless. I fixed my problem by adding two inches to the handle and replacing the lid nob with a stainless steel one. I now have a great pan, but I doubt that most folks have the resources for making this change. Suggest the manufacturer take care of this!Date published: 2017-08-30Rated 5 out of 5 by Chefscott from Excellent addition to the set! I'm a professional Chef that loves quality cookware. This is the epitome of quality and performance! I received the 12" pan for my birthday. Even before getting to use the pan I felt that we were in for a treat. As I'm familiar with building the seasoning on any cast iron pan, we didn't start with eggs, highly acidic foods or a long braise. We christened this beauty with duck fat charred brussel sprouts. And then followed with a hunter's style marinated chicken thighs with porcini mushrooms, herbs and a rich demi-glace. WOW! The pan gave superb coloring to both the brussels and chicken. The clean up was a breeze with just hot water and a brush to the surface after letting it cool down for just a few minutes. A quick dry and a touch of vegetable oil and it was ready for another round. Yes cast iron is heavy - that's partly why it holds heat and cooks the way it does. The pan has an ample handle and a small edge at the other end of the pan that makes it easy to use a couple kitchen towels to protect yourself from the heat. It's always wise to use potholders or towels when working with hot cookware, regardless of the design. I see no reason that with the proper handling and seasoning that this won't become a fantastic classy heirloom piece of cookware. In fact I'm excited to plan the next dinner at home. This may be my new favorite pan!Date published: 2017-07-31Rated 5 out of 5 by BR61 from My absolute favourite pan, and I have sooooo many I've had the finex skillet for about a year. I use it all the time. eggs/bacon, best char on steaks, fast on salmon, cornbread and pizza, grill veggies, nothing sticks. I keep trying to justify buying a grill pan when I already have an ok one. I find it very easy to clean: wait until it cools down, then in the sink and blast with hot water, use a spatula to ease off any burnt on bits. Dry completely with paper towels. Rub gently a little olive oil on cook surface with a clean dry paper towel and then just take that paper towel and no more oil and swipe over rest of pan. its not suppose to be sparkling "clean". If you need a bit more scouring, add some salt crystals, hot water, scrub gently with a paper towel. It is heavy but that's what I wanted in cast iron.Date published: 2017-07-10Rated 5 out of 5 by PeatMoss from THE BEST I cannot say enough about this skillet! I use it daily. EVERYTHING I make with this pan comes out well. The pic below is of a Bananas Fosters Dutch Boy (made with brown sugar and bananas). It was amazing! First, I heated the pan in the oven, took it out and melted 4Tbs of butter on the stove. I then added brown sugar (1/4 c or handfull evenly sprinkled in the pan) and 1 sliced banana. I poured the batter on top and baked it at 425 degrees for 20 minutes. I let it rest for a few minutes then dusted with confectionery sugar and garnished with strawberries and bananas. Maple syrup optional. It was huge hit with the family. [Batter: 1/2 c flour; 1/2 c milk; 3 eggs; 1 Tbs sugar; 1/8 tsp baking powder. Place in blender and mix until smooth]. I would LOVE to do a demo of this recipe with Amanda in the W&S test kitchen!!!!Date published: 2017-07-09Rated 2 out of 5 by Taco from Heavy, high maintenance pan I got this pan a few years ago and don't use it much anymore. Something about the finish on the cooking surface makes it not hold a seasoning very well. It works very well immediately after a seasoning and that's about it. I must say when it's freshly seasoned it cooks better than any pan I own, nice and evenly. I don't feel that the handle is designed properly. The pan is heavy, but the handle is stubby and impossible to grip firmly without parts of your hand touching the cast iron and getting burned. The heat spreading handle should be a few inches longer, maybe even long enough to get two hands on since the pan is so heavy.Date published: 2017-07-06Rated 5 out of 5 by JohnT from Beautiful Skillet I have been using my Finex 12 inch skillet for about 6 months now. My verdict? I am very happy with it. Very heavy and well made. I cook breakfast on it almost every time. You won't be disappointed. One complaint...I wish they would have cast the handle level with the top edge of the skillet. It angles up slightly which I'm sure there is a reason for, it's just that it makes it hard to turn the skillet over when seasoning, or heaven forbid, if you wanted to cook on the bottom. It will not lay flay upside down. Not a big deal but annoying.Date published: 2017-03-09Rated 5 out of 5 by Hudge from Fantastic Cast-Iron Skillet I love these pans; I have both sizes, and I use them all the time! Super impressed with the build and quality, and it came well-seasoned from the factory. They say it's seasoned with flaxseed oil; I continued by baking on another two layers of the same when they arrived. Nothing sticks! Cleanup is easy, but I have an unusual method. I pour a little oil in the bottom of the pan and then pour kosher salt over the oil. I use a latex-gloved hand to rub the salt all over the gunk on the bottom of the pan. Sometimes takes a little elbow grease, but it's always clean. I rinse out the salt and oil with a little hot water, dry it and put it back on my stove. Totally great skillets!Date published: 2016-08-26