Experience w Misen carbon non stick pans?

[JCBBQ]

I’m probably going to dump my teflon pans soon. Looking at non stick options. The Misen one listed above seems good but I was hoping some of you might have actual experience with them. Let me know your thoughts.

What other non stick options do you recommend?

Thanks in advance

[Mosca]

I haven’t used carbon steel, but I’ve never heard anything bad about it. Misen is a well respected brand. I use stainless, because I got it cheap at estate sales. But if I saw carbon steel at those sales, I would have bought it.

I feel there is a huge advantage using stainless or carbon steel: the taste of the scrapings and deglazings is worth far more than the convenience of non stick. When faced with flvor vs convenience, always choose flavor. (Ie, charcoal over gas. But sometimes gas is okay anyhow.)

[gboss]

Got one a little while ago.

It's a great pan, as long as you temper expectations.

It's a great carbon steel pan, and is mostly "non stick" from the nitriding but it's definitely not as "slick" as a PTFE coated pan. Probably 80% as good as a new PTFE pan.

Being able to use metal utensils and scotch brite, etc without worrying about damaging the coating is a great feature. It's held up decently so far. Decent heat spread from the core.

I like it.

[JCBBQ]

Thanks

[Oak Smoke]

I know this isn’t what you’re looking for but consider this. With a good carbon steel or CI pan you can season them to get them non stick and still get the wonderful flavors that Mosca discussed. I can make an omelette in any one of my CI skillets without a spatula. They’ll slide right out of the pan. If I sear a steak in one it washes up with just a bit of Dawn and a short wash. They’re oven safe, make great cornbread, or an incredible pineapple upside down cake. You will never need to replace them.

[RichieB]

I went with Merten & Storck 12". It's a less expensive option and being my 1st C.S. I was frugal. I'm not disappointed. Even heat distribution and non stick. Most everything I cook in it, I use beef tallow. Clean up simple.

[JCBBQ]

Thanks for letting me know.

[theroc]

+1 to what gboss said. We have the set: 8, 10, and 12 inch pans, plus their lids, which are very nice.
The pans are great and we've been very happy with them. But don't consider them as non-stick as coated pans straight out of the box. Treat them more like carbon steel at first. Get them hot, and don't be bashful with the fats. We especially like how tough these pans are, and their ease of clean-up.

[JCBBQ]

Oh! I didn’t see they have lids. Thanks

[Alan Brice]

I bought a Misen 10 n a 12 CS. They are not non stick, but very nice CS.
Waited almost two years for delivery Price was ok, wait was unreasonable.
I treat them as fragile as nonstick. Hope they are the last I will ever buy.

[WI Bubba]

That wait time is why I'll never do another pre-order with Misen. I'm still waiting on the spatula they promised.

[Alan Brice]

Mine was a startup?!? Not sure if I am saying that right. They wait til there are enough investors then do a project.
There were plenty of starters to do the project, just something abt the availability of materials. I think I waited nearly 21 months for delivery.

[58limited]

I have two Misen carbon steel skillets. Once seasoned they work well. I mainly use them for curries and sauteing.

[barelfly]

I received an email from Misen this morning for a 20% for code site wide - code is SPRING - if you do end up going with Misen. However today (March 24) is last day for this code.

And I don’t have Misen, but love cooking on the two Carbon Steel pans I do have.

[JCBBQ]

Oh sweet! Thanks. That just might get me over the hump.

[jhoskins]

I must not be using mine right cause it isn’t really “nonstick”. Making eggs is similar to doing so in stainless. I must need to season better or something.. it’s my first and only carbon steel

[Murdy]

Recent article at Serious Eats evaluating CS pans:

https://www.seriouseats.com/best-carbon-steel-pans-7093873?utm_source=googlepaid&utm_medium=con&utm_content=Cj0KCQjw7IjOBhDyARIsAFzrWQzUJrbGc-6-kUk7ZaIaDqICOAPwjxoVG5MQ-MgRYXgsEQy7yZEc-uoaAuCXEALw_wcB&utm_campaign=commerce-dd-SkilletsPans_SeriousEats_Combined_CommSEM_DSA&utm_term=misen%20carbon%20nonstick&kw=paidnoads&gad_source=1&gad_campaignid=21040977974&gbraid=0AAAAACeazfDeX-TwqgJh9x2nQtPUyviUi&gclid=Cj0KCQjw7IjOBhDyARIsAFzrWQzUJrbGc-6-kUk7ZaIaDqICOAPwjxoVG5MQ-MgRYXgsEQy7yZEc-uoaAuCXEALw_wcB

Misen got some love.

[RichieB]

Thanks, good read and my Merten & Storck was best budget pan.

[HouseHomey]

I have “made in” wok, baking pan and a skillet and I absolutely love it. I also love my Hex clad pans which are fantastic. Other than that, I use stainless and cast-iron. All of those should be nonstick.

try HexClad.

Hulagn1971 has “Made in” too.

[barelfly]

Homey!!!!!!!!!!!!!

[Sweaty Paul]

We have a Misen 10" and really like it a lot. It's lighter than a my other carbon steel pans and out of the box its far more non-stick than my carbon steel pans. Like others have noted it isn't as "non-stick" as a traditional teflon pan. That said it's really good. I seasoned with 3 thin coats of Made In's carbon steel pan seasoning. At this point it's pretty darn slick. It diffuses the heat evenly and I like the feel of the handle. I anticipate getting both the 8" and 12" pans at some point.

[JCBBQ]

Thanks