Finex Cast Iron Vs. Lodge - Worth The Extra $$$?

[@paulcarder8032]

The LODGE cooking surface works just as well as my high end Brought Furnace. All my Lodge cooks great! The high end cast iron as much as I enjoy my one piece, the only advantage is it's eye candy.

[@TinyIndustrial]

Are you saying that the factory (rough) surface that Lodge's have cooks just as well for you as a more milled and polished surface? I definitely would have to disagree with that statement. Smoother is better when it comes to cast iron cooking surface. Anyone else agree?

[@mobilehomelife4028]

I will never ever ever give up my cast-iron frying pan. Yes cast-iron is awesome for cooking. I have a Griswold cast iron skillet that was my uncles for countless decades LOL, rumor has it he never washed it all the time he used it and it has held up excellent.

[@TinyIndustrial]

Feel the same way. Very strong bond forms with something that is so utterly useful, indestructable and functional at the same time. Thanks for the comments!

[@mobilehomelife4028]

@@TinyIndustrial My brother and I actually just found our parents frying pan which is pretty messed up and he’s working on cleaning it and re-seasoning it.

[@TinyIndustrial]

@@mobilehomelife4028 The other video I released on the same day shows you how you can effectively resurface a pan. I start with a new pan but the process would be similar for a rusted/weathered one as well.

[@mobilehomelife4028]

@@TinyIndustrial we actually found a pretty ruffed up pan in our parents house and my brother is doing a video on it as we speak.

[@TinyIndustrial]

@@mobilehomelife4028 Cool. Pop a link to it here in the comments when it's done!

[@smalltowntexasbbqburgersbr1391]

Great video and ideas as far as grinding it down. Any way to get it to be what you need it to be. - Mac Just subscribed! Thanks.

[@TinyIndustrial]

Thanks! Small Town TX BBQ sounds good. You can cook up some 'sides' in a nice pan like this. :)

[@mobilehomelife4028]

Although the higher end may be pricier I suspect it once you buy it you bought one for a lifetime.

[@TinyIndustrial]

Agreed. It's kind of like pillows. Why would you spend $10 on something that you spend a 1/3 of your day resting your head on. Get a good pillow. Sleep better. Be happier. :)

[@brianlampson1525]

Finex is owned by Lodge so I'm not sure why so many people are making the same vidio 300 vs 30 dollars why not 300 vs 300 dollar pan?

[@TinyIndustrial]

Yes, Lodge bought Finex. They still run the brands separately though, so I think that it's still a valid comparison for that reason, even if the pans are made by the same company. Finex didn't get any less expensive and Lodge didn't get any more expensive as a result of the acquisition. Kind of like comparing Verizon cellular service to Visible cellular service (both are by Verizon products).

[@theineffablehomestead3378]

@@TinyIndustrial They bought Finex and are running them as a high end cast iron.

[@wreckingopossum]

That video exists. Check out Luis J. Cast Iron, Cowboy Kent Rollins and Backwoods Gourmet for various comparisons of Field, Smithey, Finex, Butterpat, Stargazer, Lancaster and Lodge Blacklock line. No videos yet that I know of though on Austin Foundry Company, or Fredericksburg Cast Iron or on Borough Furnace Essentially it goes like this: 1. Field is the second lightest traditional cast iron on the market and takes seasoning really well. It usually comes out on top. It is the most similar to vintage Griswold and BSR 2. Smithey is the same weight as lodge and is "too smooth" so seasoning flakes off 3. Blacklock is the lightest on the market but the surface is still rough like traditional lodge. Also, I don't know if this is mentioned, but my personal experience picking one up at a local Williams-Sonoma store was that the handle was about as sharp as a dull, worn down knife and it really cuts into your hand 4. Stargazer has the best handle according to Kent Rollins and Luis J. Stargazer is also heavy and neither one of their wives really liked the weight 5. Finex is the heaviest on the market. It is the only one where the sidewalls are not smooth but it takes seasoning really well. 6. Borough Furnace is the only American company making an enameled Dutch oven, but they have production problems and are overbooked on orders. 7. Butterpat is for the cast iron collector

[@theineffablehomestead3378]

@@wreckingopossum Kent Rollins is amazing, his stuff on cast iron is great and his cooking stuff just awesome.

[@TinyIndustrial]

Thanks for the results.

[@maxpain1947]

I sand all my cast iron down, then reseason it.

[@TinyIndustrial]

With a Finex you would need to do that, but pretty much every other cast iron cooking implement likely it's a good idea to do that to. What's your favorite brand?

[@maxpain1947]

@@TinyIndustrial Personally I usually cook with a old Wagner and Griswald, the cooking surface is like glass on them... But i do use Lodge Dutch ovens, those are definitely the ones that need sanding, but actually cook really well once you put some time in them.

[@TinyIndustrial]

@@maxpain1947 Good to know. I got introduced to cast iron via the Finex. I have since broadened my horizons. Always good to get recommendations from someone else. Thanks!