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FINEX 5 qt. Cast Iron Dutch Oven

FINEX 5 qt. Cast Iron Dutch Oven

Item Code: M-115435

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The classic Finex 5 Quart Dutch Oven, with its heavy construction delivers even-cooking heat retention and distribution for any cooking scenario. Octagonal shape offers spouts that pour easily yet are completely covered by the included lid. From braised chicken to baked bread to roast beef, there are some meals best suited for an old-fashioned Dutch Oven.

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—including a perfect flavor seal with the cast iron lid.
  • Heavyweight cast iron skillet heats evenly.
  • 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.
  • Includes a Lid
MFPN: FX-DL5-10001
Brand: Finex
  • Dimensions: 10.4" x 13.5" x 5"
  • Weight: 16 lbs.
  • Cooking Methods: Gas, Induction, Electric, Oven, Grill, Fire.

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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