Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ", Raichlen’s “Brisket Chronicles”
Current MCBS - Momofuku
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
I want to clarify, because I wasn't really aware of this until recently ..... Made In has changed their source for their Carbon Steel. They used to have a source in France and it was "Blue Carbon Steel" that was 2mm thick, blued/annealed, but not pre-seasoned. At some point recently they changed their source to Sweden. Still 2mm blue carbon steel, but now pre-seasoned. The pre-seasoned carbon steel has a fairly rough surface and isn't very non-stick. I had to strip it and then season to get a good pan on the 2 new frying pans I bought from them.
Just wanted to make that clear. Once you go through the effort, they are good. Just be aware.
I have never been able to get my made in pans seasoned correctly. I have been on the phone with them, had them send me their seasoning wax, tried crisbee pucks. I have pretty much given up on them and gone back to my cast iron.
That’s crazy …. Have you tried cooking a cup of wine and some cut up tomatoes in the pan? That will strip it down to the steel and then you can season it like a De Buyer
ecowper I have stripped them down once. Didn't work well. Maybe I just got a couple defective pans. I may try it one more time. I've had them for quite a while now so I can't get replacements; I don't think i would even want them replaced
I know they are on the expensive side, but my recently acquired Smithy pan is legit. The polished surface makes a huge difference. Now I’m considering a change from my Lodge carbon steel.
Well, thanks for posting your experience with the new pans. Changes my mind about buying a carbon steel pan from Made In. To me it’s a big deal to go from good out of the box to requires a lot of effort for it to be usable.
I’m not very impressed with the Misen nitrated carbon steel. Good, traditional carbon steel requires seasoning. But it’s as easy as one stove top seasoning round and then start cooking in it
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ", Raichlen’s “Brisket Chronicles”
Current MCBS - Momofuku
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
As an update, I'm not the only person unhappy with the changes that Made In made here. Especially since, as it turns out, their previous carbon steel manufacturer was De Buyer and they were getting Blue Carbon Steel from De Buyer.
If you find older Made In Carbon Steel with the high, curved handle, it's good stuff and you should snag it. The newer Made In carbon steel that has the traditional flat Made In handle .... In my opinion, stay away from it. you can get the De Buyer Blue Carbon Steel and have that same experience as the older Made In Blue Carbon Steel since it is basically the same pan.
Very timely post, as I’m getting closer to pulling the trigger on some carbon pans.
Made In was the absolute top of my list.
It’s not uncommon for a company to change things as they grow. Sourcing cheaper materials and still charging the same based on the name they built is an all too popular way to increase profit margins…especially as the price of steel has gone up in the last year!
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