The biggest FINEX skillet of the group, this pan is large in diameter, but offers so much more. Cook delicious, mouth-watering food for a crowd to enjoy. The smooth bottom aids in minimizing sticking, helping food obtain more of a pure taste. The skillet's thick walls aids in heat retention, keeping your food from changing temperatures drastically when cold items are added. The multipoint design is intended for easy pouring. Stainless steel handles help with secure handling, even adding a ribbed helper handle to help when it's maneuvered. FINEX promises consistent results that won't only make cooking more enjoyable but also create food that tastes amazing with their beautiful cast iron skillets. FINEX item number s12-10001.
FINEX cast iron pans were created with cooking enthusiasts in mind. FINEX is dedicated to producing high quality cast iron pans that will last for many generations. Handcrafted to perfection in the United States, these pans are some of the the best pieces of cookware on the market. Producing delicious results for many years, investing in a high quality FINEX pan will easily become your family's favorite heirloom.
|Name:||FINEX 12" Cast Iron Skillet|
Comes pre-seasoned: Each FINEX pan comes pre-seasoned with organic flax seed oil, making it available to cook when you open the box. It's suggested to do a quick rinse of the pan with warm water, then dry clean. Also use a little oil the first couple uses to build up a solid seasoning, allowing the pan to have a slicker surface.
Cooking with cast iron: Preheat the cast iron pan for a more even heat distribution. Proceed with use after preheating the pan. Cast-iron pans are great for heat retention.
Cleaning the cast iron pan:
Rinse: Scrape off food and rinse using hot water. NEVER use soap.
Dry: Once the pan has been washed, dry it off completely with a dry towel. If it is not dried completely, the pan will begin to rust.
Oil: Warm your cast iron pan over medium heat on the stove and place a thin layer of oil on top. Work oil thoroughly and wipe off the excess. Be sure to let it cool completely before storing it for future use.
Re-seasoning your pan: Re-seasoning sounds like a daunting task, but it's actually very simple:
Preheat your oven to 400° F
Wash and dry your cast iron thoroughly
Once dry, apply a very thin layer of oil throughout the whole surface of the pan, even the outside
Wipe off any excess oil and place into the oven
Place the pan on the oven shelf and bake for one hour. (Place a pan underneath to catch any excess oil that might drip)
Repeat this process if you want to build up multiple layers of seasoning for longevity