Anyone have any of this? If so, how does it compare with regular cast iron?
Hmm, wondering what this kind of cookware is, exactly. I need a replacement for the coated types of cookware, but not something you have to use a lot of oil with.
@busdriver11 - Finex is high end cast iron. Cast iron is fantastic stuff and I especially love that it doesn’t need any of the toxic, offgassing PFOA or other chemicals used in nonstick cookware. It will last for 100+ years, goes from cooktop to oven, holds heat well and can be used to give a great sear to foods like steak. On the other hand, it’s different than coated cookware so if you haven’t used it, there’s a little bit of a learning curve and until it builds up some seasoning, you will need to use some oil with it.
Cliff Notes summary of your choices in cast iron skillets:
Vintage - years ago, the cooking surface of CI pans was smoothed in the factory. Since CI is so durable, those vintage pans are still not just usable but some of the most highly desired pans in existence. Pre-1960 Griswold and Wagner are smooth and much lighter than modern CI. I have both and greatly prefer them to the modern CI pans I also have. They’re so well seasoned, I need virtually zero oil to cook eggs. Find these in garage sales, thrift stores and ebay, but prices range from bargains for ones in rough shape that you have to restore yourself (I like doing this, so don’t mind but some people are put off by it) to premium prices for mint condition. For a fully restored “user” not collector perfect pan, expect to pay about twice what modern, rough CI costs. IMO, still a bargain for something that lasts 100 years and is healthier to cook in.
Modern - modern CI pans are formed but not smoothed. If you feel them, they feel pebbly or rough. Although in time, after years of use the surface will smooth a little as the seasoning builds, until that happens you will need to use quite a bit of oil to prevent sticking. People will tell you the modern stuff is as nonstick as vintage and there’s no reason to worry about the surface being rough and although that’s technically true, it’s only true if you’re using a lot of oil. I started with modern, inexpensive Lodge CI from Walmart and hated it for the first few months because it required a lot more oil than I like to use and food still stuck to it. So I used my angle grinder to sand the cooking surface and since then it’s been much nicer, more nonstick. As the seasoning builds and the surface smooths, it’s getting even better. PITA, but not a bad result. Modern CI is much heavier than vintage. It’s rough and heavy, but an incredible bargain for something that will last 100+ years and only get better, smoother with age. Lodge is American made and good quality, but you can get bargains on Asian made CI; heck, Home Depot had a three piece set for under $20 recently. Again, it wouldn’t be my first choice for cooking eggs with little oil, though.
High End Modern - examples are Finex, Butter pat, Stargazer, Smith. Seeing how many people seek out and pay premium prices for vintage CI pans, a few high end shops have started to produce CI in the same way the older makers used to - smoothing the surface and making them lighter than modern CI (but usually still not as lightweight as the vintage). These are works of art and command prices to match. Still not unreasonable if you consider they’ll last 100+ years. You should be able to cook eggs on one of these pans will little oil even when they’re new and as the seasoning builds, they’ll get better and better.
I use CI a lot. My sister just got a new stove, so for the past few months, I’ve been finding and restoring nice vintage pans to give to her for Christmas. If you tell me what type of stove top you have (gas or electric and if electric, coil or glass top) and what type of cooking you do in it, I can give you some suggestions for makers of pans that would work and what they cost.
This Finex pans are really heavy! I use cast iron all the time (vintage from a southern relative, probably >50 years old). I tried the Finex and couldn’t safely lift it. I don’t think of myself as exceptionally weak, I just think those pans are made by and for men.
@busdriver11 I love, love, love my Scanpan! They are non stick and PFOE free and so easy to clean. They are expensive but you can get them on sale at places like Williams Sonoma and Crate & Barrel around this time of year. Last year I asked for a small one for Christmas so I could try it out (I think DH probably got me the lowest level one since he knows nothing about pans) and I love ti so much I am asking for the bigger one this year.
I have never loves cast iron because I don’t really know how to use it or take care of it. We have one that DH likes to use one in a while. Oh, we also have one of those that is molded so your corn bread comes out looking like ears of corn (S23 begged for that because he thought it was funny and he loves corn bread.) I hate it - it sticks every time and most of the cornbread stays stuck to the pan, then it is impossible to clean! I may look into these newer ones, maybe I would like them better.
Bloomies occasionally has Scanpan on sale. I like the basic ones.
I totally loved my cast iron…but I have to say…it never worked well on a smooth top electric stove. I gave it to my son who has a gas stove…and he loves it. Mine is old stuff…it will never die if cared for.
I have All Clad.
I don’t mind the shape of the Finex pan (supposed to make it easy to pour from), but the handle looks like it would be difficult to clean. I would definitely check a few different pans in person - some really are quite heavy. I went with a nice carbon steel skillet which is much lighter, but mine doesn’t hold a seasoning like cast iron.
Sur la table has Scan pans on their Black Friday sale…
@busdriver11 I would go with Scan Pans for all of the reasons mentioned above. My H loves cast iron and three of the vintage Wagner pans. The amount of time that goes into seasoning and such drives me bonkers. I don’t know if the Finex pans require as much care, but if you want a quality pot that is easy to use and cleans up quickly–go with Scan Pan. I have found some good deals on them at Sur la table.
Gosh, it sounds like Scan pans it is! Great information here. Sounds like if you want a great nonstick coating that you’re not worried about the health effects of, simple and easy, it’s the way to go.
They are not cheap… but they are good value in the long run. I love my Scanpan Dutch oven-like pot. I am not sure I like the handles on the Finex.
Okay Scan pan experts, what do you think? They have a 7 piece set for $299 on the website linked on post #4 by @momtogkc. It looks like a good deal…but I’m not sure about the sizing, are those normal sizes? And I don’t think I’ve ever used a Dutch Oven!!! But I like the sound of it. I wish I liked to cook, I surely like to eat, and eat healthy. I have to find a way to do better.
This thread has prompt me to ask my H for a couple of Scan pan frying pans for the holidays. I have seen them in the stores but I don’t know much if anything about them.
Yes, it looks like the sale on Scanpans is going on at all of the stores right now. I think the 8 pc. set looks good - I just started with the small pan because I wanted to make sure I liked it before I got everything.
Bus - I don’t find sets that useful. I also recommend buying a trial piece to see if you like it. Bloomies has blue and red tiny Scanpan fry pans on decent sale plus some individual pieces. If you have induction, beware. Not all of their pieces can be used on induction cooktops.
I don’t mind getting a set, as long as it is cost efficient and I don’t end up with a bunch of things that I don’t need. Basically, all my cookware is crap (nonstick, scratched pans), so it’s not like I need just one item. I might be best off tossing everything.
We have gas burners, so it sounds like this would work well. But they also have the Pro Scanpan series. Classic. And CTP. I don’t know what is best! I just want something non-stick that is well made, hard to scratch and non carcinogenic. They have a 9 piece Pro series that includes all this for $299. I think I could definitely use all these.
- 8" Fry Pan
- 10.25" Fry Pan
- 10.25" Saute Pan with Lid
- 3 qt Sauce Pan with Lid
- 6.5 qt Dutch Oven with Lid
- Pasta Insert
Interesting, the Classic is the only one that actually mentions that it is PFOA free. I don’t know that it means the other lines aren’t, but you would think they’d mention it!
That is weird but from what I can tell it looks like it is all PFOA free.
If you do use Bloomingdales they have 8% back on Ebates!
I like having a cookware set since the pieces nest nicely and take up less room. The Classic line is the basic model. The other lines have fancier finishes or handles. Except for the line that is specifically made for induction cooktops.
I like my Scanpan frying pans. I do not think I would like a whole set of their cookware. While the description says they are dishwasher safe, when you open the boxes it also adds, “but not recommended.”
A 6 quart dutch oven is the workhorse in my kitchen. Soup, stews, chili, pork chops, chicken breasts. The steep sides help control splatter and spills.