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FINEX 12 inch Cast Iron Skillet

FINEX 12 inch Cast Iron Skillet

Item Code: M-113187

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Today's heirloom cast iron skillet features a octagonal shape for easy pouring and an ergonomic spring handle that stays cool longer. The FINEX 12 inch cast iron skillet is polished to an ultra-smooth finish that minimizes sticking and jump starts your seasoning process. This skillet is handcrafted from high quality American made cast iron and brass in Portland, Oregon.

Features of the Finex Cast Iron:
  • Pre-seasoned with organic flaxseed oil—ready for use.
  • Thick-walled design heats evenly and holds heat extremely well.
  • Polished, ultra-smooth surface gives you naturally non-stick performance.
  • Quick cooling polished stainless steel spring handle.
  • Eight sides for perfect pours and greater cooking control
  • Heavyweight cast iron skillet heats evenly.
  • Brass cap allows for easy hanging.
  • Use with gas, induction, electric stoves or straight over the coals. Oven safe and grill ready.
  • Handcrafted from the highest quality materials in the U.S.A
  • Good Forever guarantee.

  • Dimensions: 19.5" x 12.5" x 4"
  • Weight: 8.5 lbs.
  • Cooking Methods: Gas, Induction, Electric, Oven, Grill, Fire.

MFPN: FX-S12-10001
Brand: Finex
FINEX cast iron cookware comes pre-seasoned with organic flaxseed oil. When you first unbox your new cast iron cookware, give it a quick rinse with warm water and dry it completely. Use a little extra cooking oil the first few times you cook. Over time, your FINEX cast iron will continue to develop a natural seasoning, which will enhance the stick-resistant surface. Warm your cast iron on the stove using a medium-low heat. Then, apply a very thin layer of oil (any vegetable oil you like) and work thoroughly into the pan. Be sure to wipe off any excess. Let it cool and store for your next use. Applying a little oil to your cast iron protects the natural seasoning you've worked hard to develop, and it also provides protection against moisture and corrosion when storing.
  • For easy cleaning, simply scrape off food and rinse using use hot water.
  • For tougher cleaning jobs, use a stainless steel scotch-brite scrubber (or scrubber of choice) to remove the heavy stuff.
  • Never put your cast iron in the dishwasher or leave it to soak for long periods of time.
  • Use a towel to wipe it down, or, place your cast iron on the stove and heat over a medium-low heat to ensure it's completely dry.
  • Do not "air dry." If left wet, it will possibly rust.
  • For an even heating surface, pre-heat your cast iron pan before cooking. We recommend a medium-low heat for a few minutes.
  • To re-season your cast iron, pre-heat your oven to 400-degrees. If your pan has rust, gently remove it using steel wool. Wash and dry your cast iron thoroughly. Once completely dry, apply a very thin layer of flaxseed oil to the entire surface of your cast iron pan—including the outside surface. Wipe off any excess oil, then place the pan in your pre-heated oven. Bake the pan for one hour at 400-degrees. You can repeat this process to build up your seasoning and maintain the pan for generations.

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