I’ve been a professional chef for 35 years. I look forward to challenge and trying out new equipment. I believe in cast iron. It’s been used in making cooking pots for over 2,000 years for good reason.
Finex is a new company out of Portland, OR, that made some news in the food world the past year by raising their start-up money through Kickstarter. I conducted five blind taste tests using both the Finex 12SK and the Lodge 10SK3.
Interested in the results? And the cost difference?
Is the Finex cast iron pan a better mousetrap?
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