FINEX Cast-Iron Skillet with Lid
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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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Next Day Delivery
For an additional charge of $26 per address, we can expedite delivery to most destinations. This service is not available for some oversize items, items shipped directly from the supplier (including perishable and custom-manufactured items), out-of-stock items and items to be shipped outside the contiguous 48 states.
Orders received by 9:00 p.m. ET Monday through Thursday will arrive the next business day; orders placed Friday through Sunday will arrive on the following Tuesday.
At Williams Sonoma, we take great pride in the quality and craftsmanship of our products. Attention to design, materials, safety and construction are our priority. Upon receipt, please inspect your purchase and notify us of any damage; we will arrange for a prompt replacement.
If within 30 days, you are dissatisfied for any reason, you may return your purchase for a refund of the merchandise value. An original receipt or gift receipt is required for all returns and exchanges. Returns with a gift receipt will be refunded in the form of a Merchandise Credit for the amount indicated on the gift receipt. Returns with original receipt will be refunded in the original form of payment, cash and check refunds over $100 will be issued as a company check (may take 14 business days from time of request).
For all cutlery returns (knife sets, single knives, cutting boards, knife sharpeners and knife storage), please contact us at 888.922.4108 to initiate the return.
We cannot accept returns on monogrammed, personalized, special-order items, custom upholstery, food, items shipped direct from the vendor or on items damaged through normal wear and tear. Final sale items ending in .97 or .99 cannot be returned.
Made to Order and Final Sale Furniture items are non-returnable and cannot be cancelled once the order is placed.
For returns of items purchased from your Williams Sonoma Gift Registry, we will gladly provide a refund or exchange for the merchandise within 90 days of your event or within 90 days of purchase, whichever date is later. View Full Returns Policy.
Rated 5 out of 5 by xela from Excellent investment I've had this for a few months now. It is my first non Lodge brand cast iron and was hesitant that something would be worth the money. I went ahead and took a chance and am amazingly surprised. First off, the lid makes all the difference. It's also heavy but in a great way because it keeps and conducts heat very well. Overall this product is amazing. I can't wait to purchase more Finex items. They're made very well and make for a beautiful piece in your cookware collection. It's very versatile and easy to clean. I would 100% recommend this product without hesitation.Date published: 2019-01-20Rated 5 out of 5 by Meatball from Very nice This has turned into my everyday user. Stands out on the stovetop. Being smooth on the inside makes it easier to season and get that non stick finish. Only thing that I can complain about with be if you get food into the handle you really can’t get it out.Date published: 2018-11-25Rated 5 out of 5 by Chadwick from My favorite pan I have wanted a Finex product for a few years and have been on the fence about spending that much money when I already had some pans of a different high end brand that I love. The few negative reviews talking about the pan not holding seasoning made me more hesitant. I finally splurged anyway and I couldn't be happier with my purchase. After using this pan almost daily for a couple of months, I realize that anybody talking poorly about the finish/seasoning simply doesn't know how to use and maintain cast iron properly. The bottom of this pan is milled to be smooth as glass and it takes very little olive oil to keep it absolutely non-stick. After use, I wash it, bring it back up to heat, oil it again, let it cool, and it's ready to offer another flawless non-stick experience next time. Mine came with a lid that I initially thought would be almost useless other than looking nice, but what I've found is that I can heat the lid on a second burner while the pan is heating. When my food goes in, I can cover it with the massive, heated lid, effectively shortening the cook time for many different recipes. I'm not a fan of the handle. It's almost great, but it's impossible to really hold without mits without the brass end being too hot against your hand, which sort of defeats the purpose of the spring. I'm a master electrician by trade and a blacksmith by hobby and I've got relatively strong hands. Even still, I find the pan a bit difficult to hold one handed by the handle. All in all this is a small complaint about a pan that is easily the best I've ever used.Date published: 2018-10-02Rated 5 out of 5 by blinki from Excellent Cast Iron Skillet The interior base of the pan is very smooth, and did not need to be "broken in" as my Lodge pans did. The first thing we made in the pan was cornbread. The heavy pan made an even brown color to the bottom and sides of the bread. The octagonal shape did not change how the bread baked. We then cooked breaded pork chops (on a gas stove), and found that the octagonal lid had a unique advantage in that if it is turned, it vents moisture through the openings, preventing spatter, but not steaming the chops. As others noted, the brass tip of the handle gets hot, but if you've used cast iron pans before, you need good oven mitts to hold this pan with two hands, because of the weight. This pan never leaves the top of the stove as we use it every day.Date published: 2017-09-26Rated 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: 2017-07-10