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.
Full review
Design and Aesthetic Appeal
The FINEX stands out visually. The Spruce Eats reviewer noted that while most cast iron skillets look alike, this one would be easy to pick out of a lineup, evoking a homey, rustic look in a design that is actually very modern. The angular shape is not only for looks: it gives multiple pouring options and makes it easy to portion a skillet cookie or a small pie into neat wedges. The spring-covered handle is cooler to the touch than a typical cast iron handle, though the brass end cap got hot during cooking. A small helper handle sits opposite the long handle.
Just over 6 inches of cooking surface
The Spruce Eats tested the 8-inch pan. The size is measured across the top from the flat sides, and the actual cooking surface was just over 6 inches, which limited what could be cooked: a ribeye steak did not fit, while two boneless pork loin chops filled just about all of the space. The reviewer found it most useful for single servings, toasting spices, cooking a couple of eggs and baking small shareable desserts.
The linked listing is the 8-inch skillet with its lid, which FINEX says provides a flavor seal for simmering, braising and steaming. The Spruce Eats' test pan did not come with one.
Material and Seasoning Performance
The pan is pre-seasoned with flaxseed oil. The sides and exterior are rough like typical cast iron, but the cooking surface is completely smooth thanks to computer-aided manufacturing, and The Spruce Eats called it as slick as any stainless steel cookware its reviewer owned. Used without further seasoning, chorizo stuck a little but cleaned up without much trouble, and the pan performed better as it was used and seasoned. The cooking surface seasoned unevenly and lost some seasoning after a fish fillet, returning to a more silvery color, yet eggs cooked immediately afterward released evenly.
Heating and Cleaning
As expected of cast iron, it heats slowly, retains heat well and cools slowly; the small pan heated faster than a larger one would. Cleaning is like any cast iron, and it should be dried after washing to prevent rust. The Spruce Eats warned that food, grease and splashes will make their way into the handle spring and may be hard to remove, although scrubbing with a brush was enough during testing. Little care documentation came in the box, and the lifetime warranty was mentioned only on the packaging.
Priced like art
The Spruce Eats called it a very expensive pan next to other raw cast iron, with pricing closer to high-end stainless steel cookware, and suggested that anyone spending this much pick a size they will use often and consider the lid. Its verdict was to buy it if the price is manageable: the look and the pouring spouts impressed, but a less expensive pan can sear a steak just as well.
Strengths
- +Distinctive angular design with multiple pouring spouts
- +Spring-covered handle stays cooler during cooking
- +Preseasoned with flaxseed oil
- +Computer-aided manufacturing creates a smooth cooking surface
Watch-outs
- −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
How it compares
The FINEX skillet's angular design and multiple pouring spouts set it apart from the Lodge and Victoria skillets, but it costs far more and its brass end cap gets hot. The linked 8-inch size comes with a lid and is smaller than the 10-inch-class pans on this page, with a cooking surface just over 6 inches across.
Rating sources
“The Finex Cast Iron Skillet looks attractive, artisan-made, and a bit rustic, but looks aren't everything. We used it, seasoned it, cleaned it, and cooked with it again, for searing, baking, and gentle cooking, too.”
“Results: fantastic! The cast iron really holds the heat and makes the eggs come out fluffy and perfectly done.”
Our 4.0 score is the average of the 1 scored review above; 1 more reviewed it without printing a score and is not in the average. Ratings marked * were derived from the reviewer’s written analysis or video transcript — the publisher didn’t print an explicit numeric score, so we inferred one from their own words. Click through to verify. More about methodology.
