Mexican-style Cast Iron Socca & Eggs

FINEX cast iron skillet mexican style socca and eggs

Contributed by Jessica Fiorillo who is the founder of Propped (www.propped.com), a curated online marketplace for kitchenware and tools. Cast Iron, A Love Letter I remember my first cast iron pan. I was on a mission to learn how to cook and as such, my regular weekend routine included watching a non-stop train of TV […]

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5-Ingredient Bacon Caramelized Brussels Sprouts

FINEX Cast Iron Bacon and Brussels Sprouts

Brussels sprouts. No other vegetable has such polarity regarding its appeal. Growing up as kids, it was a requisite to have an intense dislike for these little green superfoods, and many adults have permanent memories that make it tough to bring these back to their palettes. It’s no surprise though, for years the conventional cooking […]

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Perfect Cast Iron Pork Chops

These delicious grilled BBQ pork chops are called perfect for a reason. Eva Kosmas Flores of Adventures in Cooking has partnered with us again for another stunning recipe. 1/4 cup barbecue sauce, plus extra for serving 2 cloves garlic, minced 2 bone-in pork chops, about 5 ounces each For the stovetop: Stir together the barbecue […]

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Rosemary Roast Beef

Seasoned with fresh rosemary, this tender and juicy roast is as beautiful as it is delicious. We partnered with Eva Kosmas Flores of Adventures in Cooking to create something a little different than the traditional poultry and hams for this Thanksgiving. Plus, this dish is simple, easy and takes less time than you think – […]

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Cornbread Sausage Stuffing Stuffed Apples

We pulled out our FINEX 8″ Cast Iron Skillet for this Cornbread Sausage Stuffing Stuffed Apples recipe by Eva Kosmas Flores of Adventures in Cooking. This dish goes great with the Maple Balsamic Roast Carrots recipe we published previously. Both this recipe and the roasted carrots need to be preheated to 375 degrees Fahrenheit which […]

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Maple Balsamic Roasted Carrots with the FINEX 8″ Cast Iron Skillet

We’re celebrating the return of autumn today with this fantastic maple balsamic roasted carrots recipe by Eva Kosmas Flores. This easy side dish is sure to become the star of your next meal. The even cooking and ingrained flavors of the skillet accentuate the natural flavors of the carrots and heighten concentration and browning. RECIPE: Maple Balsamic Roasted […]

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Fix Flair Feast’s Strawberry Cardamom Pandowdy

Fix Feast Flair’s new Strawberry Cardamom Pandowdy is one for the ages! So what exactly is Pandowdy, you ask? “Well, it’s basically a deep-dish pie, without the bottom crust and it’s typically spiced apple with molasses or maple syrup. And the top crust is super rich and flakey, almost like a biscuity-drop crust (but way […]

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Blackberry and Anise Skillet Crumble

The sun is shining, sandals are out and real berries are back on shelves. We think it is about time to treat yourself with a mouthwatering blackberry and anise skillet crumble! The two ingredients go so well together. Our Pacific Northwest friend, Joana of Jojotastic, used the FINEX 8″ Cast Iron Skillet to whip up […]

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Oven-roasted Rosemary Chicken Thighs

How could you not love juicy chicken thighs, rosemary, lemons, garlic and olive oil? Check out this quick and easy oven-roasted rosemary chicken thighs served with sugar snap peas and quinoa recipe by Stephanie of www.iamafoodblog.com Want to read more from FINEX? Follow us on Twitter, Facebook, Pinterest and Instagram

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White Wine Braised Drumsticks with Leeks, Mushrooms & Spice Oil

Get your skillet ready. This flavorful white wine braised drumsticks recipe by Christiann Koepke of Portland Fresh is about to become your new favorite chicken dish! “This recipe utilizes the lid specifically for the braising portion of the process and works just wonderfully. I’ve realized that it really acts like a dutch oven in a […]

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Thai Red Curry Recipe

Last year Rue Magazine put one of our favorite food stylists, Jasmine, to work creating a great dish using the FINEX 12″ Cast Iron Skillet. With the robust flavors, Jasmine made a delicious Thai Red Curry that has an easy-to-follow cast iron skillet recipe. Happy eating! Want to read more from FINEX? Follow us on […]

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Canada’s Style at Home

Check out FINEX Cast Iron Cookware Co. in the January issue of Canada’s Style at Home Magazine. Get your copy here. Want to read more from FINEX? Follow us on Twitter, Facebook, Pinterest and Instagram

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Cast Iron Skillet Turkey Hash with Soft-Cooked Eggs

There is no better or more enjoyable way to use up leftover turkey than to make turkey hash. This hash is wonderful for a weekend brunch or for an easy weeknight supper, especially after the big Thanksgiving meal. I like to serve the hash with a tossed green salad or a simple steamed vegetable and a crusty loaf of bread. Pass Tabasco or other hot sauce at the table; the vinegary, smoky flavor of hot sauce compliments the turkey, tarragon, and runny soft-cooked eggs perfectly.

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Meet The Cookery Wife

Andrea and Hannah are two ambitious food bloggers who run The Cookery Wife from two separate states (Texas & Oregon). We recently sat down with them to learn a little more about their inspirations, cooking styles, childhood memories and more. Like they say, come on in and pull up a chair. The coffee is hot!

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Peach Pie Cast Iron Skillet Recipe

Every year we anxiously await peach season here in Oregon. This year we celebrated its return by whipping up this delicious peach pie with FINEX guest chef Wes Sixeas. We topped it off with our favorite vanilla ice cream.

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Blueberry Pancakes

My neighbor has some amazing blueberry bushes growing in her garden so she let me fill up a mason jar with them. I decided to bring them into work and make some pancakes for the team. The results were phenomenal. INGREDIENTS 1 3/4 cups all-purpose flour 2 tablespoons sugar 1 teaspoon baking powder 1/2 teaspoon […]

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Making Croutons with Cast Iron Skillets

Matthew Card is a Portland-based food writer, recipe developer, and consultant. He has served as a Test Cook and Contributing Editor for Cook’s Illustrated magazine for more than a dozen years. He is also a former Oregonian columnist (“Good Food for Less”) and Mix Magazine writer. He stopped by AM Northwest’s Test Kitchen to teach the audience how to make croutons using stale bread, olive oil and a cast iron skillet.

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