New product...but expensive. If its not from China, I'm interested...

Finex USA

Holy $hit, I'd say that's an understatement.

Mike

Yikes!! That's nice but not THAT nice.

I don't want a bunch of corners in a frying pan.

But, but...one of the sets comes with "one exclusive laser-cut American Cherry Wood Trivet"...

I credit the guy for making a go of it. I bet he finds the niche market.

A guy could buy several classic cast iron pieces on eBay for that kind of scratch. If I was going to spend that kind of money on cookware I'd buy a couple more Le Creuset pieces. That stuff kicks a$$!!

Mike

That stuff is not only fuggly, it is STUPID spendy. They think way too much of their product.

I cook with my cast iron...I don't hang it on the wall!!

I cook with cast everyday. Wagner Ware, Lodge, even Harbor Freight sometimes...

Wow, $270 for a 12' skillet ? I doubt they'll be around very long.

That's pretty cheap for a 12 foot skillet.

I'm not.

Beauty is in the eye of the beholder...

Not saying I'm ordering any...after all, I buy store brand pickles...BUT, purchasing said designer CI, in concept, does bear a remarkable similarity to buying a thousand dollar grill...

"just sayin"

A little too spendy for this child. Guess I'll just stick with my Wagner, Lodge, Griswold, and Century cast iron stuff.

L.W.

Snap-On........Kitchen style.
$270.00 .........Holy Shamoleees!!!!!!!

I enlarged the picture of a skillet that is posted on their website. It looks like some extra work went into the finish of the bottom; not quite machined, but smoother than the cast surfaces.

So it appears to be a good quality item with a goofy shape and the crazy price.

Thinking the NYC crowd that go to the "farm" in Connecticut on the week-ends to feel folksy will be buying their products.

I'll stick with my very small Griswold collection.

So, sse has a farm?

I wouldn't touch those with a 10' pole for those crazy prices. I am fortunate enough to own 3 Griswold cast iron skillets. An 8, 9, and a 14. The 8 and 9 I bought off fleabay for $61 and $69, respectively. Picked up the #14 off craigslist for $170 from a guy who did pizza competitions with it. All three are almost a hundred years old. They all cook extremely well, dispersing the heat evenly.

Those look great. I'm dyin to know how you keep them so nice and clean, inside and out, and free of grit...

no

But, was thinkin, if someone gave one of these to me as a gift, I probably would not return it for the $$...

Don't know about the upper pan shape (base is circular) but I do like what appears to be a longer handle and it's design Vs the Lodge - which is too short.

Sure, sure. And I suppose you don't live in NYC either.

do you always go a little crazy during the rut?

(P.S. I do know a member here who actually does live in NYS and actually is a sod buster...)

I love the appearance and design...

Just a little. I blame all that testosterone.

The round handle is hard to keep from turning in your hand when you tilt the frying pan to pour grease out, or to ease an omelet on to a plate, etc.

The most common cast iron frying pans here in Sweden have exactly that handle design, and I found how bad it was the first time I used one.

The handle below is much better -- although, as noted, longer would be better. Round is bad though -- these pans (with contents) are heavy, and hard to keep from turning in your hand when you least want them to!



John

Excellent observation, but can you be sure this particular product will have the same fault?

Well, I can't be sure since I have not used that particular pan.

I think that the octagonal shape would make for an awesome-looking cornbread for the table, so I do like that aspect!

However, combine a heavy cast iron pan with a round handle (lubricated a bit with grease spattered from frying bacon) and I have a hard time seeing how it would NOT want to turn in your hand. The one I used sure did!

John

sse, It's not too hard. I basically follow Pan Man's recommendations, with a couple wrinkles of my own. I use bacon grease to season them and I also use copper scrubbies and a little mild dish soap with very little water to clean. If anything is caked on, I use a spoon as gently as possible to scrape it out. Then I pat them dry and ALWAYS re-season with bacon grease.

I was also very selective when I bought them. So, I wasn't dealing with crap to start with.

Word of caution: DO NOT buy from the "collector", "collectibles" websites. Their prices are ridiculously inflated. I've also found it not to a good idea to waste a lot of time chasing anything out of Kalifornussia. Owners there seem to think their pieces are gold encrusted.

If you're patient, you can find everything you need at a good price using ebay or craigslist. Here are a few examples of that.

http://www.ebay.com/itm/VINTAGE-GRI..._DefaultDomain_0&hash=item2a4468dbac
http://www.ebay.com/itm/Griswold-7-..._DefaultDomain_0&hash=item4d24b16a20
http://www.ebay.com/itm/Griswold-6-..._DefaultDomain_0&hash=item4d2494e8a9
http://www.ebay.com/itm/9-Griswold-..._DefaultDomain_0&hash=item58b585f1c0

Pan Man info:
http://www.panman.com/

http://www.panman.com/cleaning.html

http://www.panman.com/booksforsale.html

http://www.griswoldfamily.org/griswold_things.htm

Me too, unless its been designed not to do so...

Thanks, great stuff...

Truth be told, I've never paid that kind of $$ for CI. However, I may sell it for that kind of $$...LOL

Check the prices on new Lodge.

I know the Lodge products are really competitive...however, the retail of their DO's has risen precipitously of late...

I'm with BOWHUNR on this one. I'm very happy with my Griswold's. At what I paid for them ($300), plus their dependability to give me the same results time after time, I'd buy more. The #14 I have is hard to find, but not impossible.

A nice Le Creuset French Oven would fit in really nicely in my kitchen!

Have you priced them lately?

Those are pricey, too...can be had on ebay or at an estate sale if your in the right place at the right time...retail they are close to Finex in price.

I wanted an enamel DO and looked at both.

I went Lodge @ $40 on sale (prices have about doubled since). I think the La cruset was nearly $300.

Is it just the big ones that bring that kind of coin? I think I paid $6 for Griswald #5 I fried my eggs in this morning.

Yes. They sure don't give them away!

3 questions:
Is it a hundred years old?
What shape is it in?
When did you buy it?

Pretty much #5 and up are in demand in pristine condition. Also, part of consideration of value is presence of the heat ring, flatness of bottom, and logo, to mention a few.

1. I got it at a garage sale, so I don't know how old it is, but I doubt that it's 100. The texture on the bottom is only worn smooth on the outside inch or so. It has a 724 and an H under the Erie PA stamp that is under the Griswold logo on the bottom if that means anything.

2. It's in good shape. Due to be seasoned again, but isn't warped or damaged in any other way.

3. I got it last summer.

It's flat and in good shape. Probably not pristine though. It has honest wear on the bottom and the handle.

bucktail, I'd say you done real good. $6 for that skillet is a steal, even if it's not pristine. You can fix that, pitting aside.
No pics, but I would suspect this one doesn't have the heat/smoke ring and is completely flat across the bottom.

To buy one elsewhere, such as fleabay, would run you at least $25, and up to around $75 tops. Although, some "collectors" ask much more, upwards to $150 or so. Saw a very nice #9 with heat ring sell for $201 recently on fleabay! It's just a matter of what the market will bear, and whether you have someone in a bidding war with you or not.

It's great to see.

As for the price, if they made Grisworlds today in the US like they did then, they'd be priced like that too.

The Lodge stuff is pretty good, but it still doesn't compare to the smoothness of the vintage Wagner and Griswold cast iron.

I scored a heck of a deal on a 12" Lodge camp oven at Academy Sports. It seems they're swapping to some cheaper china made cast iron brand, so there was a Lodge oven sitting on the shelf with no price. I brought it to the register and they sold it to me for $18.99 with a flanged lid.

Has anyone ever tried to smooth the finish on any of their cast iron using a soft disk or rubbing compounds?

Here's another company...located in France.

Staub

What problem does the less than smooth finish cause?

The smoother the better.

I have some that have a 'sand-cast' look and others that have a machined appearance.

The smooth CI sticks a lot less.

The casting pores can get filled over time by seasoning, but it takes time.

LOL...CI mealy mouf

Huh?

Looks well made.....over priced and gimmicky to boot.

The fuggtards in Portland will love 'em.

I just checked out there site. They are sold out and trying to catch up on orders. I say good for them!!! They are an american family trying to make a go of it and are getting successful with it!

Here is an American Company....

http://www.macaovens.com/history.htm

Made in Utah.

Mark

OOOOooooopppppsssss............ they discontinued their line of D.O.'s.

and those were made in India?

Never heard of this seasoning product before...

Crisbee Puck

Gimick.

Apparently doesn't smell like oildoes after storage, plus it doesn't smoke up and smell as much during the seasoning bake...pluses, if true.

I've never thought of bees wax as edible!

That combo would be easy to make at home.
I'd guess at least a 60/40 beeswax to oil.

Melt in a pan above boiling water and let cool to a cake.

Wasn't Flax seed oil tested out to be the best for cast iron seasoning?

We have 2 of these Dutch Ovens.

They are superb !

Here's another, from AU

Solidteknics

Now that looks interesting!

Thanks for posting the info, SSE

Here is a video from that site for those of you who want a single click to see if it is worth any more time:



John

Flax is supposed to be good, used it on several pans with great results

Flax seed oil is what I'm using now. Seems to produce a harder and more durable coating.

Everything I've read says the same. Maybe sometime I'll clean up a skillet real well and try it.

Great improvement to cast iron design.

Not much for US distributing yet.
$130 for the 10"

Don't know if we can live without one of these...

i already know mindbender cannot

I think I'll stick to watching craigslist for older Wagner Ware.

Can't beat it with a wet noodle...

Pass.

Don't think I want to ingest beeswax.

or better yet, Griswold!

i was thinking the same thing.

I have a Le Creuset orange 6" skillet that I use specifically for my daily egg sandwich makings. That little skillet has fed me well more times than I can count. I like Le Creuset stuff. I'll buy more soon.

Also have a Griswold 1908 Waffle Iron. Makes perfect waffles every time.

Like "local dirt" said, you can find the goodest stuff on Ebay.

The only difference is that they machine the surface flat.

I picked up a couple disc brake hones, and machined a couple of new lodge pans, the are slicker than my 25 year old pans.

Gimmicky yuppee [bleep] IMO. The goofy shape is to sell to the unsuspecting, and serves no purpose. I'll stick with the Griswold I inherited from mom, who inherited it before me.

Jeff

Here is another...Looks like it's just getting started.

Stargazer Cast Iron

$80 for a polished piece of cast is a lot cheaper than $250 for an odd ball shaped frying pan.

Polished looks nice.

It looks like that skillet is their only product, with a availability in a few months.

Dumbassz name and would not pay them the $8 for the so-called "seasoning".

On the bright side, the polish does look nice.

Buy some and report back, K?

Sure will...

...waiting

patience is a virtue

And I am a heathen with no virtues!

well, we agree on somethin

Many feel that some of the finest cast iron cookware ever produced was the 'ERIE' or pre-Griswold iron. Used to find it pretty regularly at the markets here in PA, but over the years the supply has pretty much dried up. This 100+ year old cookware commands astonishing prices....

And... Here is another, Smithey

not cheap, either

Another

I'm happy to see that. I've been using an old Griswold skillet for cooking my breakfast for many years.

Get it while it's hot...

Smithey dirt cheap

not chinee covid cookware either

You can buy me the #12 combo set.

i don't think they take monopoly money

I couldn't wear out our skillets if I lived a hundred more years

Carry on

Good lookin stuff

i have lids for most of my CI DO's, but none for the CI skillets...a CI skillet with a lid would be pretty handy

We bought a Lodge Dutch oven in 86 for maybe, 16 dollars? The lid gets worked harder than the oven by far.

We use it to broil.

some of the newer DO lids are even shaped like skillets

We have an aluminum Dutch oven in Wabigoon, a glass lid on that. It's fine, we have broken a couple of lids.

this may be the thread in which bender revealed himself to be in collaboration with the chinee...? not sure...LOL

Have a full set of Calphalon stainless, that rarely gets used, but the metal rimmed glass lids for them get used all the time on our cast iron. Fits great.

My arced Wagner (1895-1910) has been in the family a while. Don't think I need a 2020 model.

GFY.

‘Merica bish!

k maybe not but it was fun reading some of the old posts...

All that weight makes me thing, "Walls of Jericho".

Don’t think that Sheetrock will hold it?

Well, in full disclosure I do own a Lodge chinee-made enamel DO. That’s probably what you’re thinking of.

😂

where libel is concerned sometimes it helps to confuse the unsuspecting