Steak Experiments - Lodge vs Finex Cast Iron Pan
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День томуIs a $240 12" cast iron pan from Finex better than a $25 12" cast iron pan from Lodge? We seared up two New York strip steaks to do a side by side comparison to see whether it's worth it.
#Finex #Lodge #Comparison
Items we used in this video:
► Lodge Cast Iron Plan - amzn.to/2xctTIg
► Finex Cast Iron Plan - amzn.to/2R2rPrM
► Instant-Read Thermometer - bit.ly/3zRe4lE
► Black disposable BBQ gloves - amzn.to/3dqbSYl
► My go to Salt - amzn.to/2poRRbC
Videos we referenced:
► 48 Hour Dry Brine - • Steak Experiments - Sh...
► How to make Clarified Butter/Ghee - • How to Make CLARIFIED ...
Our Cookers:
► Gas grill - amzn.to/2NqrxMM
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► Smoker - amzn.to/2xqadgL
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Fuels:
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► Lump Charcoal - amzn.to/2OKm27W
► Pellets (Traeger Signature Blend) - amzn.to/2xx6MEh
► Pellets (Hickory) - amzn.to/2xuYIUk
► Apple wood chunks for smoking - amzn.to/2QJuTID
Accessories:
► Black disposable BBQ gloves - amzn.to/3dqbSYl
► My go to Salt - amzn.to/2poRRbC
► Cooling Racks - amzn.to/2D4bP30
► Cast iron skillets for searing steaks - amzn.to/2NsDC3R
► Smoker Tube - amzn.to/2VgIkkB
► Wireless & Bluetooth Thermometer - amzn.to/2t2E2RT
► 8' Shun Chef's Knife - amzn.to/2NtFlWV
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► Cutting board (with drip groove) - amzn.to/2xxKsKP
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@timr0by 4 роки тому
The biggest issue I've had with many cast iron skillets, including Lodge, is they tend to be slightly higher right in the middle, which causes all my oil/butter to run out to the edges. I'd pay extra to get a truly flat and smooth surface.
@BBQandBottles 4 роки тому
@Tomothy Roby. That’s a good point vs the Finex is dead flat. Another key difference that we kind of mentioned at the end is the Finex is perfectly smooth on its surface vs the Lodge looks like the surface of the moon close up. A flat surface makes it easier to clean. Normally after seasoning my lodge after cooks if you wipe a paper towel across the surface it still comes up black/brown versus you don’t get that with the Finex. Feels a little cleaner.
@dbkfrogkaty1 4 роки тому
I have that issue with my round Victoria griddle. Might have to replace it... someday.
@user-fk8rb8ue5h 3 роки тому
Want a flat pan. Go buy yourself a T-Fal
@zaphodchak 3 роки тому
"Machined cooking surface" is one of the features Finex touts
@haroldmcbroom7807 3 роки тому
I've noticed that as well about mine.
@freedomwillring6749 3 роки тому
I had a bunch of Lodge pans and Dutch oven for over 15 yrs now and i love them. With all the $ I saved I was able to buy a hell of a lot more meat to cook in them. I love Lodge and have no complaints.
@coryolsen6658 3 роки тому
I love the lodge so i`ll save 200 bucks and buy steaks with it . oh ya .
@JohnGrove310 2 роки тому
i agree, Lodge is the best
@redcloudlocklear9165 2 роки тому
Not a fan of eating raw meat....but I like my lodge
@paulatudor691 2 роки тому
For the money lodge is the best that 250 skillet I am sure it is nice also . But I don’t cook my steaks in cast iron. I grill mine or broil prime rib.
@doro19 2 роки тому
Lodge is still the champion.
@MattFromWork 2 роки тому
I have almost every Finex piece, which if you're really going to cook with it, won't be UKposts/Instagram pretty because that handles which look like a bee's thorax will darken up. They are good pans, but so is Lodge... which own Finex. Save your money people and buy those steaks.
@RandyPeterson 3 роки тому
I wouldn't have any issues with serving those in my Lodge pan at the table either.
@TeddyCavachon Рік тому
Lodge acquired Finex in 2019 and the casting for the Finex products is now done by Lodge at its Tennessee facility then shipped to Finex for finishing.
@mikeyd5969 Рік тому
Can’t imagine why
@september29ification Рік тому
I purchased several pcs from the shop Downtown Portland. Supporting a local.Before 2019 that is.
@frankiethefrog1752 11 місяців тому
That’s sad to hear, lodge quality these days is pathetic.
@silverstrike6048 3 роки тому
Lodge has gotten me by pretty well, but I did buy a twelve-inch Finex pan with the lid as a gift for my girlfriend's mom. She really loves it, and now she lets me eat at the table when we go over to her house to visit.
@fd4340 3 роки тому
I have the lodge, gotta say if the Finex is heavier I would end up in the hospital with a hernia
@highnrising 3 роки тому
@mark smith 12-inch Finex? She'll probably give it to you next week, when she can no longer lift it off the stove.
@snazzyd8866 2 роки тому
@SilverStrike Gotta ask....were you forced to eat outside or in another room before?
@silverstrike6048 2 роки тому
@@snazzyd8866 That part was just a joke, but she really liked the skillet a lot.
@CPR4THEBODYlivingaenrichedlife Рік тому
Lmbo ...u can eat at the table now
@nukembear2345 2 роки тому
I have an at least 60 year old lodge pan, still looks great and works great! I even brought it back from the dead after years of non use and rust!
@GallaghersGrub 4 роки тому
That Finex is definitely nice. Don't think I'll be buying one, but if Finex sent me one to review, I wouldn't throw it away.
@macdaddy9344 3 роки тому
Lodge... and a fancy serving plate... done!!!
@bustabass9025 3 роки тому
Cast iron skillets have become my newest hobby in retirement. I have one of my late mother's eight inch BS&R skillets that I use exclusively for cornbread. That sparked my interest, since the skillet is much older than I am. I have also added several Lodge and Wagner pieces over the years. Recently splurged on a high end Smithey 12 inch skillet/griddle combo that set me back $300. I have concluded that like my other hobbies guns and basses, it's not a question of practicality. You can have what you want if you are willing to pay for it. And, you might want it for any number of reasons that all have nothing to do with minimal performance. I have a $200 rifle and I have a $2600 rifle. Both have left a number of mule deer, pronghorn, and elk just as dead. I have a $300 electric bass and a $4500 one. The music coming from both of them has more to do with my chops (or lack thereof) than it does with what I paid for them. In each case the point is I have what I want, for whatever reason I wanted it. Same with cast iron skillets. The cheapest one will do the job. To those who say that's all you want it for is to do the job, have at it. It's just good to have options. 🎸🔫🍳
@bustabass9025 2 роки тому
@Taylor Brost Indeed!
@vitaly6312 2 роки тому
You sound like a cool dude, busta bass. Keep doing you buddy.
@greendragon2471 Рік тому
What would you say are the differences between the cheap and expensive cast irons?
@IslamS9 Рік тому
Sir, Enjoy your time doing what you love.
@livewithnick 7 місяців тому
Ihave my grandmother's BS&R skillet too. It's lasted 3 generations so far. My daughter will be getting it soon to make generation number 4.
@MichaelBrooksmsb400 3 роки тому
My 12" LODGE CI Skillet was $20, and it's doing just fine!
@johnagen3688 3 роки тому
Rock on brother!
@MichaelBrooksmsb400 2 роки тому
@@strange-universe 😛
@dbkfrogkaty1 4 роки тому
I'll stick with my Lodge and Victoria pans. The FINEX pans are nice but they are way too heavy. 25% heavier than a Lodge!? A standard 12 inch Lodge pan is heavy enough. I purchased my 12 inch Lodge from their Chef Collection. They are reported to be 15% lighter. I noticed the difference right away. They cook just fine. Victoria (from Columbia) make nice pans as well. They have a nice smooth finish after some use and a longer handle for better control.
@Skrelnick222 3 роки тому
I sanded my lodge completely smooth on the inside with an orbital sander then reseasoned it about 8 years ago and I’ve used it almost every day since. Hated it before I smoothed it out. 240$ seems steep but that handle looks awesome.
@tmarritt 3 роки тому
Same here, about 4 hour on a Sunday working down the grades of paper. Guess it depends how much your time is worth, I can spare 4 hours for $160
@agentcodybanks1 2 роки тому
Why did you hate it? Mines not sanded and completely non stick
@Skrelnick222 2 роки тому
@@agentcodybanks1 I've heard other people say that also but the bumpy texture just didn't work for me. I love it now though. To each their own I guess. Gotta love cast Iron.
@clementjohnson4391 2 роки тому
New lodge sucks in terms of the rough unfinished surface. They say its made that way so it's non stick but that's marketing BS. It's done to save money and another step in manufacturing.
@bobandjerishaffer1001 2 роки тому
Yep … I’ve got 5 Lodge skillets and 2 of their Dutchies. Unrefinished but well seasoned … no sticking, ever. There may be a knack to it but don’t know it … learned from Mom in the 50’s.
@TheMinot60 3 роки тому
I’m predicting without watching. No difference, except to the wallet.
@wyang4895 3 роки тому
@David Freer agree 100%. If he cooked it to temperature why would he even wonder if either cooked a better medium rare steak? What is telling is that the Finex got to temperature quicker. Maybe it has a thicker base or maybe his grill is just hotter on that side. I didn't bother watching until the end - did he note this difference?
@fuzzy6329 3 роки тому
@David Freer, If you are new to cast iron, lodge is great. All you need to do is keep it oiled after cooking and cleaning, Yes you can use soap, make sure to rinse very well. To keep it oiled, heat to a smoking point without oil, oil it wipe it after a few minutes of cooling, if it is sticky after wiping excess oil out, you just heat it back up a little and wipe it once more. Now as far as paper towels, lint-free paper towels. I myself like to allow my pan to sit over night before cleaning just to let the oil from cooking set well. But some people will tell you not to let sit dirty overnight.
@jack765ful 3 роки тому
What would be wrong with serving the steak in similar fashion in a Lodge pan? I don’t see how the Finex wins that “presentation” test other than it’s got a few corners. (Let’s not forget Davinci won based on drawing a perfect circle, not an octagon.)
@pizzapie4me 3 роки тому
Nothing wrong, necessarily, but you can't honestly be saying that the Lodge is on the same level, aesthetically as the Finex.
@jack765ful 3 роки тому
@@pizzapie4me Call me utilitarian. 😄 But I honestly don’t see the aesthetic difference. 😅
@Brett_S 3 роки тому
@@pizzapie4me Don't let my grandma be the judge of that!
@chain3519 2 роки тому
Honestly it's just the unique shape and the handle that set the finex apart. They're both made in the USA, so I'd probably go with the lodge
@blandrooker6541 5 місяців тому
First thing I (a retired Chef with 25 years experience) noticed on both steaks after the first flip is that neither one developed a proper even brown crust, just a "ring crust" around the outside, with nothing in the middle. That means the steak hit the pan and shrank, lifting the middle away from the pan surface, using too much oil. Doesn't matter how expensive the pan is or isn't, if you're not handling it right, your steak will not be as good as it should be. I've cooked thousands of steaks, I use an old Lodge at home these days, but my preference is a ripping hot cheap cold rolled carbon steel pan to sear and crust to finish in a 500 degree oven. Perfect steak every time, once it's mastered.
@bhamneurad1 2 роки тому
I'll stick with my Lodge. I can see no logical reason to pay $240 for a cast iron pan. Get a DeBuyer carbon steel if you want to spend money on a good, practical pan that can be used outdoors or in your oven. Even this very non-scientific comparison did not prove that the price made a difference. Just silly.
@allenwam 3 роки тому
thank you for taking the time to produce this vid. couple comments .. 1. steak exterior browns up better if you bring steaks to room temp before searing.. 2, when you flip steak best not to put it back on same spot ,.. that spot has cooled a bit .. place it BESIDE the original spot where pan is hotter ...3. best to spoon on pan juices WITHOUT lifting the pan , you are interrupting/ affecting the pan temperature
@zzrzz6199 3 роки тому
I just got a lodge and tried my first steaks on them, I got a really good crust on them by simply pressing down all around the steak on the pan to ensure good contact with the pan.
@SonGoku5363 3 місяці тому
yeah this guy just fucked up, ive been making steak on my lodge for a years and always get a much better crust without having to dry brine
@oddjobbob8742 2 роки тому
It’s hard not to love that hexagonal shape. And it comes with a lid. Gotta love that too. And the Finex handle, bloodyyy hellll, niiiiice. This is an apples and oranges comparison.
@JW_934 Рік тому
Great video, this is exactly the comparison I was looking for.
@get2dachoppa249 3 роки тому
Next up, how grilling steak while wearing my Rolex Submariner Datejust makes it taste better than going bare-wristed, lol
@BBQandBottles 3 роки тому
Lol
@macdaddy9344 3 роки тому
I’ll put my first Mickey Mouse Watch with moving arms into that competition
@scotte2815 3 роки тому
I have a Casio that wants in on this action
@dopessongs3635 3 роки тому
Technically it won't make your food tast better but it'll make it tast damn good knowing your not eating it without it
@joshuareid4933 3 роки тому
Is there still time for my Citizen Eco Drive to get in on this action?!?
@bigmaclooiee2 2 роки тому
Dude, I absolutely adore this channel. There's not many things like watching people discuss and display their passions in life. Thank you for sharing yours with the world. Good luck with the channel.
@BBQandBottles 2 роки тому
🙏🙏🙏
@g0hl 3 роки тому
I use my lodge every time I make steak.. No issues with crust not forming if I don't dry brine. I usually just season, oil up steak with Avacado Oil, sear the fat cap, lay the steak flat on the cast iron until 70 - 80 degrees F, flip over and sear until 100 degrees internal, butter baste with garlic and rosemary until 110, pull it off an let rest for 10 minutes. Perfect edge to edge pink the whole way through - I've watched internal temp for this while sitting and it heats up to 138 F (the highest I've seen).
@jinxUKBK 4 роки тому
Loving the video dude. Keep up the good work
@BBQandBottles 4 роки тому
Appreciate it!
@LegalAmerican4 3 роки тому
If I needed a $200+ design element to serve my food, I'd find different friends. I also have seen cared for cast iron that has lasted for generations so I highly doubt a $25 lodge is less likely to last than a Finex.
@maxcontax 2 роки тому
They both do very well, kudos to Finex for making a better looking better engineered skillet, and kudos to Lodge for making a skillet we can all own and have it cook as well as any other. Both of them will last forever. I saw cast iron cookware in villages in France that were 200 years old and still in use.
@Sagittariustoo 4 роки тому
If you like a piece of artwork in iron and can afford it, get a Finex skillet. If you want to save money and don't care about esthetics, get the Lodge. I have all three sizes of Finex skillets and thought they were worth the money. It's a win-win for Lodge either way.
@davida3440 2 роки тому
The heat retention is hands down better in the finex. I have fried in both lodge and finex side to side and my finex held temperature much better. That being said I have both lodge and finex.
@Sagittariustoo 2 роки тому
@@strange-universe I own older Griswold skillets to new copper core All-Clad stainless skillets that are round and love them too. I own 3 Heart and Spade forged carbon steel skillets that are round and the finest skillets I own. Wouldn't trade them for anything out there!
@lyndonhooper9688 3 роки тому
An extra $250 for an octagonal skillet vs. a round one? Yeah, no thanks. I'll buy 8 of the Lodge that will last well past my lifetime and cook everything I need and then some.
@riseagan 3 роки тому
use your tongs and push the steak down in the middle so that it makes contact with the pan... you'll get a much more even sear.
@andyandisabellabear 3 роки тому
He used finishing salt for cooking it. IDK what he is doing...
@castironkev 4 роки тому
Both can work no problem, I'll stick with my vintage Wagners 🍳🍳
@3252fly 3 роки тому
Yep, I had a Wagner original 1867 for thirty years. One day forgot it DRY on heat and heard a big bang : > (
@castironkev 3 роки тому
@@3252fly ugh, sorry to hear that- time for a new vintage piece!
@JoeGiz64 3 роки тому
@@3252fly what happened to it?
@TheShumoby 3 роки тому
@@JoeGiz64 crack
@ZanesFacebook 3 роки тому
I found a set of four Wagner pans from around 1920 in a foreclosed house. They're so perfectly seasoned and literally the best pans I've owned. The finish on them is mirror like. I can't for the life of me understand why those were left behind while everything else was taken
@mochatech121 2 роки тому
The only reason to pay $240 for the Finex is if you collect cast iron as a hobby. Since the Finex is unique, it would be good for a collection. Otherwise the Lodge at $24 is a superior pan and value, to cook with.
@kangjhha 2 роки тому
so you feel special and show all your friends how clever you are 🤔
@mochatech121 2 роки тому
@@kangjhha Your comment is nonsensical. Learn how to write a complete sentence.
@GypsyCurls 3 роки тому
I have them both. I have the whole set of the Finex pans. Presentation wise, manufacturing of it, the smooth surface upon arrival, how it takes on the patina, and the way that it cooks and cleans up...I like my Finex most of all. Now, for my day to day cooking, I typically use the Lodge. It is a great and durable pan. I have no real complaints about it, except, it can be a bugger to season it in the beginning. The craftsmanship of the Finex truly does set it apart. And it is what I call those heirloom items that you keep forever and can be passed down through the generations. My youngest daughter already called dibs on it. Thanks for the side by side comparison. It makes for a great way to see the performance and the results of each.
@BBQandBottles 3 роки тому
100% accurate comment. Thanks for the contribution Gypsy Curls 👍👍
@cstucker 3 роки тому
Please forgive what might be a noob question -- if you prefer the Finex, why do you typically use the Lodge? Tone here is pure curiosity and trying to learn, not internet sharpshooting. Thanks!
@BBQandBottles 3 роки тому
Just because it’s more likely that our viewers are using a $25 lodge than a $225 Finex. It’s a beautiful piece of cooking equipment if you can afford it.
@deborahsmith9966 3 роки тому
I’m up at 4 something in the morning watching this video. This video was amazing. I love what you did with those steaks. You gave me some wonderful information. God Bless you.
@photofire100 3 роки тому
With covid, it's crazy how many of us are up at all hours of the night watching UKposts videos. It's usually about 3am for me.
@wanderingcalamity360 2 роки тому
Same.
@sherriexu8472 3 роки тому
I have the 12” Finex with lid and it is definitely an entertainment piece. Excellent for steaks and roast vegetables as well.
@BBQandBottles 3 роки тому
100% @Sherrie Xu
@Deebo99 Рік тому
Idiot 😂
@GrillMarkCo Рік тому
Great video! I think I might do something like this for my channel. I just got a finex. Thanks for the inspiration.
@waynethebarber1095 2 роки тому
I have been cooking on cast iron all my life, and I am almost 64 now. I have over 25 pieces of cast iron , from Lodge and Wanger and Birmingham stove and furnace. I can tell you the lodge has a more corse cooking area, the other pan is very smooth. Lodge says that helps to hold the seasoning. My Wagner is very smooth and is hard to keep it black. But it is a joy to make eggs in. I also have a Medford carbon steel that I love to use only for eggs. It is a dream, and very smooth. I also have a Lodge carbon steel 12 inch that I love to make fried potatoes in. It has a low wall and it's easy to flip in. You said you dried the out with a paper towel, why? They were both so hot, why not just a brush and give a fast brushing? Paper towels stick to most anything.... It looked like your Lodge was a 12 incher and the other was a 10. I happen to like a 12, just cause you can do more with it. Plus if your looking for a crust, why not use a bacon press to get a good sear on both. I have had my press for almost a year, and it has never touched bacon. I use it 3 to 4 times a week. You said the other pan comes with a lid. If you want a Lodge lid they are about $25+ dollars. But it makes a nice set. All my Lodge pans have covers. It's worth it to me. Why have a nice cast iron pant with a steel cover. I just think it looks better. Your still under $75 bucks if you get them together. There are tons of cast iron videos out there if you want to learn more. And tons on cleaning. Just keep the grease/ oil very THIN!!! Sorry I said so much here. What can I say, I am a Barber... To make it all easy, get the Lodge and learn how to use it, then teach your kids how to use it too. Then you can pass it down to them when your gone, and they can teach there kids. Trust me, it will be in the family for a very long time.....
@slowdaddy7463 2 роки тому
Nice video! I’ll stick with my lodge. I also think it makes a handsome presentation plate for my guest as well. I have no complaints with how quickly mine cleans up.
@taimurrizwan93 4 роки тому
Question: did you not take issue with the gray crust towards the center of the steaks' exterior? I used to have the same, until I started flipping them more than once. Now I get a perfect all-around crust with medium rare and I don't dry brine my steaks. Flip them more for an even crust when you see an uneven crust, I'd say.
@junaidikristian4051 4 роки тому
Great video. Thanks alot
@gwdriver2158 2 роки тому
I got a Lodge pan, but had to sand away the rough pre-seasoning that it came with. It's OK, but if I had it to do over, and given how long I would keep it, I would just go for a better, smoother pan to start with.
@dmb3428 2 роки тому
I love the looks of the finex skillet, however the price is not practical but I may get one anyway....I have a few lodge pieces, one thing I noticed when I purchased them new is sometimes the seasoning felt a little sticky...so I would clean the pan after purchasing and put it in the oven at 400 degrees and let it smoke off the excess seasoning that wasnt set yet, then after just cook then clean up with just water, wipe a tiny amount of oil back onto the surface and heat the pan...doing this after every cook builds a nice seasoning ....
@fayloyan 3 роки тому
Nice comparison. As for flat/smooth surface, I bought my Lodge several years ago and it had this rough surface. So I simply sanded it down to make it smoother. It has been great since then!
@jacobpaniagua9691 3 роки тому
Wow, great video. Thanks.
@WhatWeDoChannel 2 роки тому
Thanks for the video. Go Lodge! I love my new Lodge chef series skillets. I think the real difference is Lodge has an economy of scale!
@semco72057 3 роки тому
Those steaks does look great and must be so delicious and I have some Lodge skillets and two dutch ovens along with one Stargazer skillet and love them all for their performance. I clean them all the same way and they look great and will last me my lifetime and someone else the same way.
@musicbyLen 4 роки тому
Always been curious as to why the butter and other seasonings are added so late into the cooking process. Doesn't most of it get "wasted" ? Thanks for all your great videos!!
@BBQandBottles 4 роки тому
It usually added in late so that it doesn’t burn. I eat all of the garlic 🧄. Tastes amazing with the steak but the rosemary I toss.
@berniem.6965 3 роки тому
I use non clarified butter at the end. If you don't go crazy with the heat it will turn brown (without burning) and get a delicious, nutty taste.
@ebi3141 3 роки тому
I think part of the crust got stuck to the Lodge pan. Possibly needs more seasoning. My method for preventing sticking is to apply baking spray to the hot pan, followed by ghee then fry the fat cap on the steak, the fat cap will adhere to any sticky parts of the pan, then put the steak down. keep the steak against the pan gently to prevent the surface from comming off the pan. Baking spray oil work well for seasoning a pan, because it allows you to repeatedly apply a thin film of oil while the pan is on a stove. If a cheap pan has a rough surface it can easily be fixed with an orbital sander. I have done it before.
@highnrising 3 роки тому
Amazing. I thought for sure that the steel spring handle, octagonal shape, and sanded surface on the Finex would have made the steak step up its game a notch, compared to the boring Lodge.
@mochatech121 2 роки тому
LOL!
@TheTastefulThickness Рік тому
Well it kind of did. It cooked the steak faster by holding in more heat due to more mass, was easier to clean to do finishing the surface and the handle is able to be held due to the design in more instances
@user-kd7rd3zd1y 4 роки тому
Great video. Maybe you can do an experiment on how long it takes to develop an even crust between cast iron pan and stainless steel pan next time.
@BBQandBottles 4 роки тому
Great idea actually. I’m gonna on this to the list of near term experiments. Thanks for the suggestion.
@user-kd7rd3zd1y 4 роки тому
@@BBQandBottles You're welcome. :)
@SGT-MACK9096 3 роки тому
OK I love cooking in cast iron,I found a 100 year old Wagner someone threw away. I cleaned it up and have been cooking with it for the past year, I love the lodge and the lighter Wagner iron pans. I recently added a carbon steel skillet, love it, I cook potatoes eggs and sausage for breakfast in the pan at the same time. PS I love your Submariner , I have the Tudor Black bay stainless steel date. I have subscriber to your channel.
@tallcedars2310 3 роки тому
My eye kept going to the finex pan with the nice bit of rosemary on or beside it while lodge piece was basically left on its own, lol. That's good marketing for the f pan! I use vintage pans and they work amazingly well, but not to say I don't like the look of the f pan:) Would have one if I was given one for sure.
@timmedification 2 роки тому
I bought my wife the 12" Finex for Christmas, so far we love it. I agree there's not a significant difference in its ability to cook a steak, it's mostly the aesthetic you are paying for. The surface of the Finex pans are CNC machined for an extremely smooth surface. That does help with the clean-up and makes them near non-stick when seasoned correctly.
@BBQandBottles 2 роки тому
Maybe I should buy a lodge and see if I can get a smooth surface with an angle grinder?
@timmedification 2 роки тому
@@BBQandBottles Maybe! You could buy the lodge pan AND a decent angle grinder for the same amount as a Finex pan! But in all seriousness, what often makes food stick, especially on cast iron, is surface imperfections. You cannot see them with the naked eye, but they are there. In your test, you notice how nicely the finex pan cleaned up with just a paper towel? Multiply that amount of cleaning effort over the life of that pan, and that's why people pay top dollar for Finex.
@BBQandBottles 2 роки тому
Completely agree. I’d never to be able to replicate the baby smooth surface of the Finex. It’s a beautiful skillet. We switch between it and our Smithey as our daily drivers. Happy New Year Tim.
@octavio3839 4 роки тому
my lodge came a bit rough. took some lovin to make it work like butter
@eminusipi 3 роки тому
Me too. I gave mine a gentle sanding with 100grit sandpaper to knock down the high points. They worked much better after that and continue to improve.
@DadGummitMan 4 роки тому
I’ll do the extra work for $25. No doubt! The Lodge will still be passed to my son. Finex, Stargazer....great brands. Didn’t Lodge just buy one of them??? Anyway, great vids bro! Love em and God bless!
@dspellman2002 4 роки тому
No Finex for me. I have cast iron pans that are well over 70 years old. Honestly, I can spend a few hours to get a "perfectly smooth" finish on any of them and season them back up if that's a goal, but it hasn't been. What's the Finex going to look like 70 years from now?
@metro3692 2 роки тому
A black stop sign.
@MemphisCorollaS 8 місяців тому
I’ve heard that Lodge bought Finnex out since this video came out. They should be made at the Lodge foundry in Tennessee t finished and final assembly done in Portland, OR from what I hear. I’m split between this and the Stargazer if I ever upgrade to a newer premium cast iron. Thanks for all the great and honest content y’all
@arlo12345678910 2 роки тому
I cook my steaks on the BBQ and use the cast iron for cooking bacon. I love my Lodge cast iron works killr for me. For the price of 1-12" Finex skillit plus an extra 15 bucks I can get the following from Lodge: 1-5 quart dutch over with lid, 1-13.5" skillit, 1- 12" skillit, 1-10.25" skillit, 1-8" skillit, 1-19x9.5" reversible grill/griddle, 1-10.5" round griddle, and 1-8.5"x4.5" cast iron loaf pan. All of a sudden Finex is looking a little rediculous.
@dbkfrogkaty1 4 роки тому
If I was going to spend big money ($200 US) on a modern 12" cast iron pan, I would go with the one from Smithey Ironware. Not as heavy as FINEX and it has a smooth cooking surface, has holes on both sides for hanging, and is simply gorgeous to look at. Maybe one day I'll their 10 inch model. Not as expensive as the 12, but still not cheap.
@user-vi3tb3bw5t 4 роки тому
I went with a stargazer. Its cheaper than all these brands and is super smooth, and has a great modern design.
@homemakingwisdom 3 роки тому
I love my lodge but I would love to be able to get a finex, maybe someday but for now lodge and my favorite Griswold pan has done good for us.
@diejeffy 4 роки тому
Great video. I have the Lodge for shore lunches but I've been using it at home a lot. Question: what is your opinion on buying cast iron cooking items at yard sales and auctions? Risky? Good idea? Something in the middle?
@BBQandBottles 4 роки тому
If you have the tools at home to restore them, that’s a great idea. It’s takes some time to fix them up, but totally worth it. These cast iron skillets last forever I’d maintained well.
@mcrider333 3 роки тому
I laugh when I see these Internet videos hawking overpriced knives, pans, and gimmicks to home cooks making them believe they'll become professional chefs. Finished my apprenticeship in Switzerland in the early '70s. I haven't cooked professionally in more than 20 years and I can still cook better on a Coleman 2 burner camping stove, using a Swiss army knife, and a set of camping pots and pans than 95% of the people that fall for all this nonsense. It's not the equipment people it's the person using it. BTW, I'll take the Lodge for $25. which I do own, as well as several Wagner's 1891 Original's lol
@BBQandBottles 3 роки тому
You’ll see at 8:00 we said there wasn’t really a difference between the two steaks. Only reason to spend the additional dollars is if the design is important to you.
@mcrider333 3 роки тому
@@BBQandBottles I wasn't meaning to be critical of YOUR work in making these type of videos. If it came across like that I apologize. I know it takes a great deal of effort and talent to produce professional quality content such as yours. These videos are certainly entertaining to watch and obviously what people want. I am a subscriber and will certainly be looking forward to more. My only goal was to make the point that whether it's a camera, hammer, baseball bat, tennis racket, or whatever, it's the talent and experience of the person using the tool that determines the result, not the cost of the tool. Oh and IMO there is NO pan or skillet in the world that is worth $240.00. Period. .....and in my whole professional career all over the world I never saw a cast iron skillet. lol
@BBQandBottles 3 роки тому
Thanks for the kind words. Totally agree with that point. I think there’s a similar analogy to cars. You have Toyota, BMW, Range Rover, Rolls Royce... each one gets incrementally more expensive but practically doesn’t change the fundamental element of getting you from point A to point B. I’d see the market for this pan just being a cooking enthusiast that just wants to invest some money in their passion.
@RagingUmbreon 3 роки тому
@@mcrider333 there are pkeanty of pans and skillets worth way over $250. 🙄 vomments like yours make you just sound cheap.
@apriljasso9731 2 роки тому
@@mcrider333 how did you apprentice in Switzerland and never come across cast iron? No Von Roll? No beautiful Brazeli cookie irons? I think sometimes the craftsmanship of an item is just as alluring as it’s functionality. The price point is irrelevant IMHO I’m just surprised you never saw cast iron.
@tbagwell Рік тому
I have lodge for outdoor use and one nice finex pan for the kitchen. I know there is no legitimate reason to spend the money but the feeling you get when you use nice things just gives that extra satisfaction. Like a mechanic who buys only snap-on it just feels better to have nice tools
@BBQandBottles Рік тому
I think you’ve nailed it Trevor.
@dcxplant Рік тому
Cast iron is cast iron. Go to a flea market, buy a crusty looking iron pan (make sure bottom is not warped or cracked), strip it down to bare metal, season it. I’ve gotten wonderful old iron pans for as little as $5 bucks.
@rone7478 3 роки тому
If you take of Lodge cast iron pans they can literally last a lifetime and more. I have two complete sets over 45 years old ( and crate they came in) one for the home and one for camping plus two of my grandfathers skillets (I'm in my mid-60s). I can't speak for the new priduct line, but mine were made in South Pittsburg, TN. Never will I trade these skillets.
@Doug_Hinton Рік тому
I love my lodge pans. I have one I take camping, I've fried freshly caught fish, pan seared steaks over hot coals. Made fried eggs and corned beef hash for a camp breakfast . A fancy hexagonal pan with a fancy handle isn't going to convince me to spend a penny more. I am a function over asthetic person.
@bingster-223 Рік тому
I have 15 pieces of Lodge cast iron and it's the most bang for the buck in cast iron cookware. Having said that I also have 2 Stargazer skillets and I prefer the Stargazer skillets no matter what I'm cooking. I cook in cast iron every day so my Lodge skillets are still in the rotation. I have retired my 2 Griswold skillets for now. Comparing Lodge to Stargazer is like if you can drive a Corvette would you always settle for a Chevy Malibu instead, I think you would want to take that Corvette out from time to time.
@flatts2226 2 роки тому
Great video!!! But the steaks didn’t have a good sear on them because you let the salt sit for a couple minutes so it drew out too much moisture. The sear turns out best if you dry brine it or you season it the 30 seconds before you throw it in.
@KIRI77 Рік тому
so if u pre season a steak and let it sit for a few hours it will affect the sear?
@ishd59 4 роки тому
Thanks for the comparison. Easier cleaning makes sense, the surface of the finex looks very smooth compared to the lodge. I wonder if this makes any other differences, didnt seem to in the crust though. Does it come pre seasoned? The lodge does which is convenient
@BBQandBottles 4 роки тому
Yep, the Finex definitely has a smoother surface than the Lodge. Yes the Finex comes pre-seasoned too. Pretty sure all reputable brands come pre-seasoned now just so they don't rust while they're in a warehouse or on a store shelf.
@berniem.6965 3 роки тому
Some premium cadt iron brands offer pre-seasoned and unseasoned skillets. The main difference between a smooth and a rough skillet is the ease of cleaning and maintenance. The smooth surface doesn't tear apart your towels and baked on stuff may release a little easier. Some tricky food like eggs may tend to stick a little more on the rough surface but it gets better when more and more seasoning builds up. A slight disadvantage of smooth cast iron can be the seasoning tending to get lost easier if the skillet is over polished. Therefore, some premium brands started blasting the surface with steel balls after polishing them to apply a fine texture. In terms of cooking performance, there is no difference between cheap and expensive cast iron as long as it's done right (which Lodge is). What does make a difference, is the thickness of the material. A thicker skillet will have a better heat capacity which helps when searing big steaks. It will also even out piwer cycles from an electric stove better. Thinner cast iron (like vintage ones or Field Company) on the other hand is lighter and will react a little faster to changes in heat.
@charles0322mrsdani 2 роки тому
I don't know about Finex but I can tell you my 2 year old Lodge works as incredible as my 100 year old Lodge skillet
@maxcontax 2 роки тому
Same at my kitchen, I added a 10" new Lodge to my 25 year old 12" workhorse Lodge, seasoned it, and despite all the moaning about having to grind the new ones that are not "finished", they cook the same, meat or pancakes. No, I did not grind the new one.
@user-ev2qo1hj1g 3 місяці тому
Cool touch handle, the shape to fit easier in the oven, the polished finish for less sticking, the thicker metal for heat retention, the sides for easier paddling out with spatula
@sycopath8981 2 роки тому
I'll stick with my lodge pans. They've never failed to do what I've asked of them.
@Splagnate 2 роки тому
I have neither but have to say the design of the more expensive one is great. The octagon shape allows for better angles for spatula uses and multiple points for draining excess fluids. Also even though it’s heavier it’s able to get things cooked to temperature faster which over time can give you time to enjoy the food and company vs waiting for the food to finish. Just my opinion
@_Credence_ 11 місяців тому
Twaddle. The octagon shape doesn't give you any benefit.
@harrygoodman6724 2 роки тому
Was hoping you would address differences in handles,,, are you able to pick up the Finex without a hot pad?
@jtoker9758 Рік тому
You could see when you flipped the steaks that the salt/seasoning was stuck to the pan. I find with steaks cooked in a pan, putting a lot of seasoning on it isn't that good because it likes to stick to the pan.
@GoutamDAS-ls1wb 2 роки тому
Great demo--enjoyed this! I wonder if you ever used a Lodge enameled cast-iron skillet for the same purpose--they are rated to go as high as 500 °F.
@BBQandBottles 2 роки тому
I haven’t tried the enamelled cast iron but maybe I should give that a shot.
@waynethebarber1095 2 роки тому
The enameled is good when you make tomato-based dishes. The acids from Tomatoes will take off your seasoning in a regular cast iron. From what I know of I don't think I would push enamel cookware to 500-plus degrees. There is no need to really. Most oils break down before 500 degrees. I know some people say use your oven to get the pan very hot, but those are normal cast iron. I have 2 of the la curset pans and I keep them at a medium flame. And I let them cool before I clean them.... hot water won't hurt them. If you det stuck on food, simmer it out in water, then let it cool a bit.... you don't want to scour it out it could damage the enamel. I hope this helps...
@masterofnonetv8361 Рік тому
I like the old griswold stuff myself cause they're not super heavy and they're nice and smooth.
@joshnuttall9185 2 роки тому
I'm a huge fan of Lodge (cast iron pans generally), and based on what I've seen here, at no point would I pay 10x more for a Finex. The results don't justify the huge price gap. I've also never heard of Finex. What's also really cool is that I find a lot of used cast iron pans of all sizes at my local thrift store. I picked up a couple of smaller pans this afternoon! All they need is a little cleaning and re-seasoning and they'll be good to go for several decades.
@goldwinger5434 Рік тому
Most of my cast iron has come from church rummage sales. Some is over 100 years old. No need to spend big bucks.
@drea4195 2 роки тому
So the real difference is that you felt the Finex was more attractive. And that it cleaned up a little more easily. When you factor in the potential for decades of use, it's probably worth it to splurge on the one that will be less hassle to clean.
@TheTastefulThickness Рік тому
Not really. All you have to do is the sand the lodge pan to get it smooth as the finex
@donotneed2250 3 роки тому
We have stainless steel, copper and cast iron skillets along with two woks and a cast iron griddle(Lodge) . I usually grab anything but the stainless steel unless it's a pot.
@maxcontax 2 роки тому
Yep, I tossed my stainless steel skillets years ago. Cast iron is alot easier to get along with.
@ricohflex777 3 роки тому
Skip to 8:17 to get the outcome of the test. Which is no diff. If you can pay $240 for a saucepan, then you have money to put the food in fine crockery fine bone China plate that costs $1000 (instead of having to serve it in the cast iron saucepan).
@robhyde8067 2 роки тому
I just brought Lodge because cheap and made in USA. It is good iron. I sand it down to make it smooth because easier to cook, clean and seasonal it. :) I use it often. It is great.
@razcue1 3 роки тому
Damn, the sales tax on the expensive one could buy you the Lodge.
@atheisthumanist1964 Рік тому
Only thing I look for in a cast iron anything is how much effort is put into the finish, especially on the cooking surface. Lodge do a bare minimum and the buyer has to deal with it. Pretty much why they're so cheap. Not intensive if you've got a hand sander, but you do take the risk of taking too much off and end up with an uneven surface. I'll happily pay more, since the maker shows it's more than just a pour and dump process and the cooking surface will be flat. Flat = easier cleaning and more even heat distribution.
@naughtynaughtyJay 2 роки тому
There will NEVER be anyone or anything that can convince me that ANY CI pan brand new is worth 240 bucks with a lid... As a collector and refinisher of CI I have to call BS on that... Maybe... MAYBE... a collector piece with the lid is worth 200 bucks or more to me... MAYBE
@ckost2308 3 місяці тому
I found Victoria cast iron cook ware bests lodge in every aspect that counts, including better workmanship for the same price across the board. High end cast iron is fine if you have the disposable income or want to impress guests with cookware prices. I have a deBuyer carbon steel skillet with those mirror smooth cooking surfaces, I find a cast iron skillet with a tiny bit of texture on the cooking surface takes on seasoning much faster and better than these smooth surfaced skillets and pans, no matter what they cost.
@rayguns910 2 роки тому
The reason why I use lodge is because it’s cheap and very durable. It’s a workhorse! Not a fashion statement.
@lawrencegoodstein6539 3 роки тому
There is so many new companies now who made good cast-iron my favorites are the ones that are make in United States. The companies that succeed will be determined by the consumer market.
@jorad4887 2 роки тому
Finex may look more fancier but lodge is the clear winner due to its economic value and the 100 years of expertise craftsmanship they have over new entry level companies. I have a 12in lodge pan and steel carbon 12in pan both are awesome!
@ansarogu 3 роки тому
Damn, now I'm hungry... Where's the cereal 😭😂
@cynthiajordan8751 2 роки тому
I live in Tennessee. I’ll buy the Lodge thanks for the comparison
@sirsidfosse1313 8 місяців тому
At 83, living on Hopes, dreams and cat food, there's a lodge in my garage.
@stanislavsukhinin4026 3 роки тому
Thanks for review. Small tip. Try cutting your steak slightly on angle so that it goes across the grain not along. Taste. Profit. P.S. I have Lodge and value for money it is best. Not sure if Finex is reasonably shaped if trying to use lids.. :)
@mudbutter3916 2 роки тому
I cut long wise if the grain runs side to side
@Mixwell1983 2 роки тому
He did cut it across the grain though, cutting across on a diagonal is for presentation
@676Matty 2 роки тому
Based on this test, the Finex brought the steak up to resting temp quicker than the Lodge. That's something to consider as it indicates superior heat retention. I always consider the materials the cast iron has been created from. I feel a lot better spending some more money knowing there are regulations in place with North American manufacturers regarding raw stock in the manufacturing process. I'm pretty leery of cheap cookware. I think we have to accept some degradation of the cooking surface on any material when cooking. Obviously quality stainless is the safest but I'm pretty confident with quality-made cast too. The Finex handle is pretty cool. Might be worth it if you plan on keeping it in the family for generations and using it to keep it seasoned.
@jamesyarbrough4777 2 роки тому
i own the 12 in lodge. vooked with it daily for ten years. good pan
@haytguugle8656 2 роки тому
As many others have said; I've been using Lodge for decades. Some handed down - older than me. Some I have bought over the years. It is interesting to me that so many people think that the "rough" (not smooth as glass) surface of the Lodge pans is some kind of flaw or manufacturing short-cut. There are many pans (of different materials) that use laser-etching or other intentionally uneven surface for the purpose of creating a more 'non-stick' cooking platform. Whether this works or not, I can't say. Never cared to compare. All I know is, if you use, and use, and use, and use your skillet, and take care of it as it should be, it only gets better and better. So with that, I have 7 pieces of cast iron cookware and 1 wok. The rest are pots and pans of non-frying design. I don't even have a need for a non-stick omelet pan. Got it with my 8" skillet. Turns out smooth and perfectly every time. Pay more? Sure, if you want to. Have to? Not at all.
@hardybryan 3 роки тому
I'm sure the finex has a lot of small advantages. The handle looks a lot cooler to the touch, it has a lid, it's smooth, it cleans easier, and that's just from watching this. Perhaps it's designed to heat a little more evenly or quickly than normal cast iron? I don't know personally. I'm sure if I had one I would love it. I'm also sure that any advantages aren't worth $200+ to me personally. My only Lodge piece is my huge, enameled Dutch Oven I've had for years. I love that thing and it's in remarkably good shape still, including the enamel. So I'd trust they'd make good pans.
@danwyrick322 2 роки тому
I've cooked off and on since I was four years old with cast iron skillets when Grandma passed away I got hers and I loved it I have no clue what brand it is there is no markings on it. After mom passed away I was asked to give grandmas cast irons to family who didn't have any and I'm stuck with my fifteen-year-old lodge . I wish Lodge made matching lids for their skillets I've yet to find a lid to fit my skillet
@Qingeaton 2 роки тому
It's like most things, 99.99% of people will never own a Rolls Royce, because yeah, great car, but it costs more than the houses of most people. If you can afford a $240 pan, then by all means, have fun. I would have liked to see you have someone else cook it and offer it blind taste test to you, to see which one was better, if either, without you knowing beforehand whence it came. Fun video, thanks.
@darkhorsefive0 9 місяців тому
I wanted to cry when you flipped those steaks and there was a sea of grey meat surrounded by what amounted to a outline of tasty crust. 😢 I have Lodge, Wagner, BSR, Taiwan, Finex, Field, and Stargazer CI, and I have a Smithey arriving tomorrow. They all cook relatively the same, with timing and techniques varying a little due to differences in thickness/mass. They all clean up pretty much effortlessly. Is the Finex, etc worth the difference in cost over my Lodge? Not based on performance or durability. Do I regret buying the more expensive pieces? Nope! They were appealing to me for various reasons, I wanted them and could afford them, so I got them and enjoy using all of them. Cast iron cooking and maintenance is basically my “therapy”, and a very enjoyable hobby. I’ve spent FAR more than a Finex skillet costs on other things I enjoy as a hobby. It is no different with my cast iron cookware. User experience and enjoyment can certainly be all the justification needed. Luckily I don’t have to justify to anyone how I spend my money! 🤷♂️😎
@TheSebtrain 2 роки тому
You sold the finex to me 😍 plus how awesome is that huge tub of maldon. Bravo sir
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