Thomas Vinyard
Google
The first thing I fried on the Finex 12" skillet, was an egg, at low heat, with a little butter. It released easily and slid around the surface as if it was on a non-stick. This skillet seems to hold its seasoning better than the popular Lodge cast-iron 12" skillet.
The pan is built heavy, has a smooth, polished cooking surface, and shows excellent quality of workmanship. Both the skillet and its heavy, tight-fitting lid, are made with great precision. And I believe this company's whole intention is to leave its mark through the centuries, with very well crafted cookware which is made to last nearly forever.
It appears that a Finex skillet can dramatically mitigate the need to hunt for older Wagner and Griswold cast iron goods. It is likely to hold its value, which may even increase as the demand for cast iron cookware continues to rise. We shall definitely see.