Steak Experiments - Lodge vs Finex Cast Iron Pan

Is 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:

Videos we referenced:

Our Cookers:

Fuels:

Accessories:

Don't forget to follow us on:
Snap Chat: @BBQandBottles

[IconTactical]

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.

[freedomwillring]

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.

[TeddyCavachon]

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.

[coryolsen]

I love the lodge so i`ll save 200 bucks and buy steaks with it . oh ya .

[RandyPeterson]

I wouldn't have any issues with serving those in my Lodge pan at the table either.

[nukembear]

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!

[silverstrike]

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.

[GallaghersGrub]

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.

[blandrooker]

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.

[MichaelBrooksmsb]

My 12" LODGE CI Skillet was $20, and it's doing just fine!

[allenwam]

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

[bustabass]

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. 🎸🔫🍳

[zzrzz]

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.

[brianh]

From a performance perspective there is absolutely no reason to purchase expensive cast iron. The textured surface does not make the Lodge less non stick, that is complete myth. I know this because I own several Lodge pans and a more expensive smooth surface cast iron. In fact, the Lodge holds seasoning better than any of my other cast iron and carbon steel pans. I get why people purchase nice looking expensive cast iron pans. However, you will not gain more performance over the cheaper cast iron like Lodge.

[dbkfrogkaty]

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.

[ghl]

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).

[Skrelnick]

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.

[getdachoppa]

Next up, how grilling steak while wearing my Rolex Submariner Datejust makes it taste better than going bare-wristed, lol

[GypsyCurls]

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.

[jackful]

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.)