The FINEX 8-Inch Cast Iron Skillet has a distinctive angular shape with multiple pouring spouts and a spring-covered handle that stays cooler than a typical cast iron handle. The Spruce Eats tested the 8-inch pan and found it attractive and functional, pointing to the smooth, computer-machined cooking surface and flaxseed-oil pre-seasoning. The actual cooking surface was just over 6 inches across, too small for a ribeye, and the high price and the hot brass end cap were the other drawbacks. Cooks who want a premium, good-looking skillet for single servings, eggs and small bakes should look here; budget-conscious cooks may want to consider alternatives.
- — Distinctive angular design with multiple pouring spouts
- — Spring-covered handle stays cooler during cooking
- — Preseasoned with flaxseed oil
- — Expensive compared to standard cast iron skillets
- — Brass end cap on the handle gets hot during cooking
- — Cooking surface is just over 6 inches across; a ribeye steak did not fit in The Spruce Eats' test