Misen Carbon Steel pans

[Chef Odin]

Good day all. Just wanted to drop my impression of the Misen carbon steel pans. I have a 10", 12", and carbon steel wok.
I like the quality of all three pieces. My first two pans were not pre-seasoned. The wok came pre-seasoned. I actually preferred the non-seasoned pans. It was easier to season them than it was the wok. I know the pre-seasoned pans are offered as a selling point but it is quite unnecessary IMHO.

I use my 10" pan almost daily. Once properly seasoned, a spritz of oil is all that is needed to stop eggs from sticking to the pan. The pan sautés very well and is a real workhorse.

The 12" pan is also of good quality but unless you have a good hot burner on your stove, you will get uneven heating on this pan.

The carbon steel wok is also a great pan. I use it for Indian, Chinese, and for sauteing vegetables. It also is great for making popcorn. This pan is a close second behind the 10" skillet.

Cleanup on all three pans is a breeze. A quick hot water rinse then a light coat of oil on a paper towel and you are done.

The only drawback is that you have to keep up on the seasoning of these pans. The 12" skillet and wok are difficult to season on the stove top and need to be done in the oven.

Overall, the Misen carbon steel pans are a real workhorse in my kitchen. I tossed out the rest of my pans as I didn't need anymore. I may buy a second 10" skillet as I use that one all the time.

Happy cooking!!!!

Chef Odin

 

[pictonguy]

I know a few people that have used these who aren't very happy with them, glad you are though. I think it was the claims they made that didn't live up to those expectations, apparently, but yeah, cheap pans made in China at a premium price that includes a new formula is bound to be successful, good for them. My fry and saute pans of choice are fully clad stainless steel, then traditional carbons steel. I do have 2 non stick all clad aluminum pans that work exactly as they're suppose to, so I see no need to change that regime anytime soon.

 

[forty_caliber]

De Buyer mineral steel. Been going strong for a decade and a lustrum.

.40

 

[pictonguy]

De Buyer mineral steel. Been going strong for a decade and a lustrum.

.40

Yeah, hard to beat, I've used De Buyer for years.

My absolute favorites are my French Copper pans lined with stainless, mostly for the fond and ability for pan sauces and gravies and the equally even heat distribution and retention.

 

[pictonguy]

There's a new carbon pan on the market called "Strata" apparently the first clad carbon steel pan. Basically it's a 3 ply clad pan with the cooking surface carbons steel and the middle is aluminum and the outer layer is stainless steel. I would be interested in that, not that I need another pan but if I did want a carbon steel pan then this would be on the list of options for sure.

 

[thymeless]

I have debuyer 10 I like. I've got two surprisingly thick IKEA carbon pans. The 9 inch is good. The 11 inch had been finicky so far with seasoning and sticking. I have hopes it will improve.

I've been impressed with an Oxo 12 inch carbon. It's a touch thin as carbon goes but with a bit of heat reduction has performed beautifully. my current favorite.

 

[pictonguy]

Yeah, I hear OXO make a decent carbon pan.

 

[dcSaute]

I have a couple pcs of Darto (Argentina) single ply steel . . .
it's stamped/formed from a single blank - i.e. no rivets... I like no rivets . . .
handle is same material as pan...
oven proof to billions of degrees . . .

using it much like cast iron - but it is lighter for the size.
seasons up like cast iron.

 

[Gone Hiking]

@pictonguy I own cast iron and stainless cookware, and have only researched carbon steel, which seems to fall in between cast iron and stainless in cooking properties. I know these are popular, but I can't figure out what specifically would make them shine if you already have the other two. I'm reading they have have essentially the maintenance requirements of cast iron, but don't retain heat like cast iron, nor heat up like 5-ply stainless. Surely, I'm missing something.

 

[pictonguy]

@pictonguy I own cast iron and stainless cookware, and have only researched carbon steel, which seems to fall in between cast iron and stainless in cooking properties. I know these are popular, but I can't figure out what specifically would make them shine if you already have the other two. I'm reading they have have essentially the maintenance requirements of cast iron, but don't retain heat like cast iron, nor heat up like 5-ply stainless. Surely, I'm missing something.

Why bother, good question? You do have a point no doubt especially if you have a 5ply clad stainless pan.

A good carbon steel pan is basically a non stick pan that generally out performs most stainless for that aspect. If I'm going to make a pan gravy that has an acid I'll never use a carbon pan I'll use a stainless because it creates a fond much easier without any chemical reaction. I have an 8" carbon pan that I've had for 30 years and use it for eggs only. I have a carbon crepe style pan for that purpose, pancakes, crumpets, english muffins etc. Funnily enough the pan I haven't used for a few years now is my 12' cast iron fry pan, not even for steaks, it's just not needed or suits my cooking, so it's just collects dust.

It all really depends on how we approach cooking, some people other than pots use just non stick, some use cast iron for most of their frying chores, me it's my very old French copper lined with stainless and my all clad stainless. And of course my 40 year old carbon steel wok that picked up in China town in Toronto. So my hierarchy is copper/stainless, stainless, carbon steel, non stick and then cast iron.

 

[CharlieD]

Good day all. Just wanted to drop my impression of the Misen carbon steel pans. I have a 10", 12", and carbon steel wok.
I like the quality of all three pieces. My first two pans were not pre-seasoned. The wok came pre-seasoned. I actually preferred the non-seasoned pans. It was easier to season them than it was the wok. I know the pre-seasoned pans are offered as a selling point but it is quite unnecessary IMHO.

I use my 10" pan almost daily. Once properly seasoned, a spritz of oil is all that is needed to stop eggs from sticking to the pan. The pan sautés very well and is a real workhorse.

The 12" pan is also of good quality but unless you have a good hot burner on your stove, you will get uneven heating on this pan.

The carbon steel wok is also a great pan. I use it for Indian, Chinese, and for sauteing vegetables. It also is great for making popcorn. This pan is a close second behind the 10" skillet.

Cleanup on all three pans is a breeze. A quick hot water rinse then a light coat of oil on a paper towel and you are done.

The only drawback is that you have to keep up on the seasoning of these pans. The 12" skillet and wok are difficult to season on the stove top and need to be done in the oven.

Overall, the Misen carbon steel pans are a real workhorse in my kitchen. I tossed out the rest of my pans as I didn't need anymore. I may buy a second 10" skillet as I use that one all the time.

Happy cooking!!!!

Chef Odin

Pictures?

 

[Chef Odin]

Pictures?

Here are pics of my pans and one of the wok in action.

 

[Chef Odin]

De Buyer mineral steel. Been going strong for a decade and a lustrum.

.40

Wow, that looks like a great pan. I will definitely look into those when I need a new pan.

 

[Chef Odin]

@pictonguy I own cast iron and stainless cookware, and have only researched carbon steel, which seems to fall in between cast iron and stainless in cooking properties. I know these are popular, but I can't figure out what specifically would make them shine if you already have the other two. I'm reading they have have essentially the maintenance requirements of cast iron, but don't retain heat like cast iron, nor heat up like 5-ply stainless. Surely, I'm missing something.

You are correct about the cooking properties. They don't hold heat as well as cast iron. The advantage is that they are significantly lighter than cast iron. These pans work very well for me but to each their own. Some folks have different needs. Hence why there are so many pans available on the market.

 

[Chef Odin]

I have debuyer 10 I like. I've got two surprisingly thick IKEA carbon pans. The 9 inch is good. The 11 inch had been finicky so far with seasoning and sticking. I have hopes it will improve.

I've been impressed with an Oxo 12 inch carbon. It's a touch thin as carbon goes but with a bit of heat reduction has performed beautifully. my current favorite.

My 12" pan is far more of a challenge to keep seasoned than the 10". I try to avoid the 12" unless I must have the extra room.