Perhaps it would he a nice addition if you check the temperatures of the pans using an IR heat gun. So that you can make sure that their temperaturas are equal when putting in the onions. For the rest a big thumbs up for all of your content, it has been really helpful :)
True especially as you spent a bit of time waxing on about 2mm Vs 3mm pan thickness. I would like to know the specs on the pan you seemed to like which was also new but did get good results. I have a single pan countertop Induction cooktop that goes to 1800 watts, I feel that the pan in the middle may have had heat from it's companions that altered the results. By doing so you also have a real apples to apples comparison in that regard
Agreed. He even said the middle pan is 2mm instead of 3mm so the heat up with be different. Middle pan would be overheated causing sticking which it did
@@Funybudy This whole train of thought is broken... An infrared thermometer won't change anything except making headaches for this youtuber guy. It won't even provide accurate data off shiny metallic surfaces... along with providing inaccurate readings based off more and less seasoned pans or depending on the angle or place of measurement. Next you will all be saying to spray-paint all of these pans with flat black spray paint for an accurate reading which will end this man up in the hospital from breathing in the fumes as the paint is burnt on the fire. The pans work the way they are intended to and if you want perfect scientific data just know that is over 1 million dollars away. A 35 dollar infrared thermometer is a joke that will show numbers. Also if you pre heat 3 pans, you have 0 overheated pans. If the pan was too hot for the onions it was something intrinsic to the stove like the middle burner being hotter when surrounded by burners being on, or the controls being not the most accurate. But a properly preheated pan sits at max, meaning the maximum temperature it can achieve. This would be the same temperature for 2 different pans if set at the same setting, barring any intrinsic values added by the stove. which should be fairly negligible. All of this being said I prefer the matfer bourguet black steel pans. they perform basically identical to the De Buyer mineral b, but the handles are welded which I prefer.
@@brandonhoffman4712 "This would be the same temperature for 2 different pans if set at the same setting, barring any intrinsic values added by the stove. which should be fairly negligible." Not really. Factors such as thickness of pan, planarity of bottom of pan, height of sidewalls and diameter of bottom of pan all come into play. A frying pan radiates heat and so frying pan temperature is not the same as burner temperature. Please note that the three pans have noticeably different geometries and this content creator has mentioned on previous videos that the center burner is hotter than the outer ones.
The bigger pan in the misen lets the moisture out of the pan more which makes it dryer and more likely to burn/stick on. This cannot be underestimated. Using the same size pan might maje results different
on what scientific basis are you making your comment? You could argue that the larger surface area of the Misen spreads the heat more and would therefore be less likely to burn/stick.
I have the Made In pan and I'd say it works like a champ. I literally make everything in it. Though I would agree, it is not as good of quality as a Mineral B, but after learning to season the Made In (which admittingly took a long time) it works perfectly. I know not everyone has had the same experience as I have but thats how it goes I guess.
What are your seasoning tips for the Made In pan? I’m having a tough time getting a durable seasoning-seems to always come off when scraping old food off. I have a glass top stove so have been doing the oven method and even after five rounds I’m not happy with it.
@@pmrp12 I think i did the over seasoning twice, but if I lose my seasoning I just put the pan on the stove at medium heat and after about 2 mins add some canola oil. Then let it start to smoke lightly (you get sort of a nutty smell) Move the oil around in the pan to get the sides. Keep letting it get hotter for about 5 to 10 mins then turn off the heat and let everything cool back down to room temp. Then pour out the oil and wipe it clean. Voi-la! done.
I bought my first debuyer mineral B pan based on your suggestions, care and I guess love for them lol. Wish I could say I bought it from your store however I found it cheaper by 20% elsewhere (it happens). I plan to buy your seasoning paste and try to purchase future items from cook culture in the future as I do believe in supporting good companies and people even if it does cost a bit more. Appreciate your thoughtful sharing of information and want to do what I can to reduce our disposable cookware too. Just upgraded to an induction range and can't wait to get my mineral B seasoned to it's full potential. Subscribed.
the pans are open so how is any steam trapped? The extra surface area of the Misen will dissipate the heat more and therefore be less likely to overcook. Obviously this presupposes that the pans are not overfilled with onion, and the steel is of equal thickness and quality.
Since you are presenting this as "scientific" it should be noted that the "how dry" aspect is impacted by the radically different surface areas of the Misen vs others as well as that all the testing should be on the same burner. I own none of these pans but I do prefer the lack of a "crease" where the bottom meets the side on the Misen. 🔵 EDIT 2/6/22 Received a 12 inch carbon steel "Made In" pan as a gift at the end of January. Really well made and the "crease" is quite gentle and not an issue. Cooks beautifully, especially like the height of the sidewalls, perfect for tossing and flipping.
I have a 10" MISEN & absolutely LOVE it. I use canola oil exclusively. After 5 oven seasonings I cooked a pork roast, then scrambled eggs. NOTHING STICKS. Remember to pre heat your pan prior to cooking
Hi, i’m curious to see your video After Some Months of use. I was struggling with the seasoning of my misen. I’m trying your method now. I hope the seasoning Will start to build up.
Good real-world review. Interested in your thoughts re the working surface area, handling and overall architecture of the different pans. For better or worse that's why I find myself reaching for one over the other in the kitchen.
Hi, thanks. Good point but it may be more about the cooking surface over the pan. I get better overall results with gas but more control with induction. That said, you point is well made and something for me to consider as I review different materials. Thanks!
Thanks for this. I recently received the Misen 10 and 12 inch pans, and am working on seasoning them. I wish I had seen your previous video before starting. It would have saved me from learning the hard way that coconut oil is not optimal for seasoning!
I just got my misen 10 & 12 carbon and 3 Teflon last week. I have used the Teflon quite a few times and they are by far the best Teflon pans I have ever used. I really want to get to seasoning my carbons but here in AZ it is so hot and I really try not to use my large oven during this heat so I will be seasoning once it cools down a bit. I am commenting to your post to let you know that misen does offer a seasoning paste and it has excellent reviews and a good price. FWIW I am a big cast iron user and use avocado oil to season and love it. I use the the same seasoning method (upside down in the oven) but I am excited to the paste and if it works well I have an old cast iron I need to strip and redo. I hope you luck with your pans.
I have the 12” Misen pan and like it generally; the seasoning is developing well. However I have a glass cooktop (not induction) and the largest burner is slightly smaller than the pan. The result is that at higher heats, the middle of the pan bows outward during cooking, creating a hot spot in the middle and cooler temps farther out. I should have gotten the 10”, and still might. Update: I contacted Misen and told them about my experience. Although the pan was wider than the burner, I saw that the actual part of the pan that contacted the stovetop marched pretty well with the edge of the burner. I searched for others who had similar experiences with this pan on glass top stoves and there were several. I suggested that given the number of people reporting such issues, they might mention something about this in their advertising, and surmised that I probably should have chosen the 10”. They were very helpful. They asked for photos or a video of what the pan was doing, which I provided. They replaced the pan with the 10” and refunded the money for the difference. The pan arrived today; I’ve done several seasonings did some test cooking; it performs beautifully with no warping or bowing whatsoever. I’ll probably still use the 12” out on the grill or for doing things like starting roast chicken before putting it in the oven. And of course if I ever am fortunate to get a gas stove. :-) So in the end I’m very pleased with the Misen, and their handling of the problem. I would urge those with glass top electric stoves to make sure their largest burner matches or goes slightly larger than the bottom of the pan, otherwise you might end up with a spinner.
Thanks for sharing your experience with the Misen pan. I'm in the process of moving from non-stick to possibly carbon steel and am considering the Misen 10". I like it's design, silicon sleever and wider than some cooking area. I have a couple questions, if anyone is willing to help educate me. #1 I'm vegan, and would much rather use oil to season, avocado in particular due to its' neutral taste and high smoke point. Is that possible or is a beeswax paste truly necessary? #2 I've read that cooking any acidic foods (tomato or citrus ingredients specifically) wreaks havoc with the seasoning. I'm willing to put the time into getting the pan seasoned well, but don't want to have to start from square one very often. I have a small kitchen and only cook for myself so I keep it pretty minimal. If this pan will be my go-to, would I be better not buying carbon steel? Thanks folks!
@@sarahdee374 You don’t have to use the beeswax. It’s just easy to spread on that way but sunflower or grape seed oil works just fine. Just make sure it’s a really thin layer. Acid foods - yes, they can do a number on the seasoning, just like they will on a cast iron pan. Or long simmering of sauces as well. I did a tamarind sauce and it pretty much took the seasoning off. It’s really mainly a fry-saute pan. But if you use it that way, it’s a really nice one.
@@bobraible I actually decided that the carbon pans require more attention than I want to put forth. So I decided to switch to stainless steel instead of anything non-stick. As long as I'm mindful of getting to a med-high heat I'm able to cook with no oil (my personal preference) and a little broth to deglaze as needed. Thanks, friend, for the suggestion. I'm always grateful when folks take the time to offer helpful suggestions.
I appreciate the review but I still think your Made In logic is flawed. What does it being "high end" or "as good or better" than cast iron have to do with the temperature you use? Turn the heat down to accommodate the thickness. For the record, I don't a Made In carbon pan it just seems like you have a skewed approach with it.
You are correct, the only way to properly use the pan is to turn the heat down. Where my logic comes from is that 'high end' cookware should allow for a wide amount of heat variability. This is most of what you pay for when you buy the expensive brands. The weight/thickness combined with the materials used actually allows for you to be more general with your heat and get pretty good results. So, to me, when I spend more money on a 'high end" pan, I want high end results and I am not getting that from the Made In pan.
@@Cook-Culture While I agree with the Madein skillets being too thin for an all purpose skillet, your argument still is flawed. What does it prove to burn onions in an overheated skillet? Every single carbon steel skillet requires different settings and cooking times due to it's heat capacity. The bigger / heavier the skillet, the more energy it absorbs (which means it requires a higher heat setting for the same temperature compared to a lighter skillet). A 24cm DeBuyer requires lower settings than a 28cm one. But so does a 28cm Matfer as it is slightly lighter than the DeBuyer skillet of the same size.
@@HrWisch I haven't found that to be true with Mineral B. A larger pan does take longer to heat up but the results are the same for the same duration of cooking.
I know you're a fan of the French pan, but after some time, is the Misen just as good? I have been using mine and I love it. I have never used another carbon steel pan, but the Misen pan from what I have used it for has met or exceeded my expectations. I will never buy a 'non-stick' pan again.
That is great news!! And the entire point. As long as you are getting good results, and have made the switch then what pan you are using does not matter. I am really enjoying my Missen pan and use it all the time. The seasoning does take a bit more work to maintain but it's getting better all the time. Good on you for making the switch!
I just wanted to share my thought on the onion test, from experience I find that every pan cooks differently specially if different thicknesses are involved and I need to adjust cooking method to achieve good results, so to me it does not seam logical to expect 2mm thick pan to give same result as 3mm thick pan using same cooking method. I would be curious to see if you can achieve same good results with all the pans on the test and then maybe comment on that. Please note that I am an amateur home cook so I probably don't know any better :). Apart from that, I find this channel to be great, lots of valuable info and guidance which is much needed specially when it comes to premium cookware. I always check this channel before making a buying decision.
@@joshdaniels2363 I'm currently watching the video and instantly noticed the 3 pans aren't the same size lol its definitely not a even comparison for that reason
Thank you for the great vid! So are all 3 pans 10" size? It seems the Misen's actual cooking surface diameter is significantly bigger than the other two - did you find that as a big advantage? FYI I got the 12" made in pan, found it super heavy but useful for family quantity cooking - wondering whether I should get a 10" pan for more frequent daily use, and if so, which one.
Hi! you seem to have good results with using these pans on induction, while on mine the heat concentrates in the middle of the pan (de buyer ) (even on the biggest burner) Is your induction hob of a special design that allows even heating of the whole pan (flexi zones ?)? Thanks!
Wish I had seen this before I got drawn into the marketing of the Misen pan on Kickstarter and then waited for over 6 months for it to arrive :)) However, I'm looking forward to getting my chainmail scrubber and hoping to have more success with removing the buildup that I haven't been able to remove with salt and other methods. Really hope it's going to make my life easier :)
I have had the Misen carbon steel 10” pan now for two months. I have an electric stove so seasoning this on stove top proved to be lengthy and tedious. It took 15 seasoning sessions to get it to where I was happy. I do like this pan but it’s maintenance city. I actually enjoy taking care of it. But I’m in the position where I can. Most working people who cook at home will find this pan annoying to deal with. But properly taken care of, this is a forever pan.
@@juicegrape1494 Just rinse it with hot water or nothing at all just wipe it if it's oily. Put on stove to dry completely and wipe a tiny bit of oil to put away to keep from rusting. Note here: As far a seasoning goes, It's way more effective to oil the pan and put it in the oven at 450 for 1 1/2 hrs. let cool in oven. Works much better!
I haven't finished watching ur video, but I have to comment! The last pan is smaller and u didn't adjust re the oil. Wouldn't that make a difference? Thx. Also, I am enjoying the video!
Thanks, yes, a tiny bit but I've found that if the pans are similar size, like 2 de Buyer carbon pans, say a 9.5 and 11", the cooking is nearly the same. So in my experience the pan size has not changed the cooking experience that much.
Looking for a video comparison between the Misen and Mafter Bourgeat or De Buyer Mineral B. Are there any? Like comparison of the edges, are they rounded or super flared out? How big is the acactual cooking surface?
I had a love and hate for my Misen carbon steel. At first the seasoning wouldn't stick, but after stripping it and starting over with grape seed oil in oven then finished with potato skins with oil procedure it finally was an awesome pan. My Cast Iron was perfect for allot and was my go to, but after my Misen was my go to for certain cooks like Eggs etc..
I saw this pan advertised on FB, so I got curious and found this guy and this video. I have to say, what an amazing kitchen (for a typical RU-vid-er). I mean, it's obvious he's some kind of professional chef (no?). Oh well, got (and keeping) my attention. (Edit: Just noticed his t-shirt! Ha! >.
Hi, thanks for the comment. Pre-COVID this was our teaching kitchen where we'd teach a group of people how to cook all types of cuisine. It's done well as my studio but we look forward to welcoming people back soon!
Is the Mineral B pans oven safe? After watching your video, I watched another video review and that person mentioned that they are treated and not oven safe. I'm perplexed in my quest to purchase a carbon steel pan. Thanks for the tip on the Bees wax, I didn't know about that..
De Buyer is the best among the three, but I will continue using my non-stick. There should be a better steel comes in-between austenitic stainless steel and carbon steel, i.e., steel containing 7% Cr, 1% Mo, and zero carbon.
Thanks for this video! I love my de Buyer Mineral B, but was curious about the Misen and Made In pans. I'll stick with my Mineral B. I would like to get the Mineral B Pro since the handle is stainless steel and you can put in the oven, but they're pretty pricey. Thanks again. Always enjoy your videos!
I noticed that the Misen pan seemed a bit larger than the other two. Could this be why it dried the onions and burned a bit compared to the Mineral b? Might it not have happened if the onions to surface area ratio had been more equal? Just curious...great video as always! I liked it so much that I pressed the thumbs up button 3 times :-)
My videos are not overly scientific so you could be right! After a few decades of selling and using premium cookware, I go by gut feel and visual cues. The Misen pan is a good pan and I can recommend it. Thanks for the support!
I thought the same thing and know from experience that this is true. In the mineral B there's less space in the pan therefore creating more moisture content.
Every skillet cooks a little different. Instead of doing the same procedure with all skillets (which puts the MineralB at an advantage as he is used to the optimal cooking temperature and time for that skillet), he should use individual temperatures and cooking times for each skillet. That onion method with fixed times and temperature doesn't really tell much about the potential of a skillet. That's why I like Uncle Scott's Kitchen's reviews better. He cooks a number of different dishes with each skillet and tries to find the optimal cooking process for a skillet before he gives his opinion on the performance. Having said that, I still agree with most of what is said about the Madein in this review. 2mm sheet material is suboptimal for an all purpose carbon steel skillet of that size. It should be at least 2.5mm. 2mm is ok for a specialized skillet for delicate food like a crepe skillet. But you have to treat them with care to prevent warping, especially on induction.
@@berniem.6965 Fair point, Bernie. I'm trying to be conscious of time as even here, with covering all aspects of the prep, cooking, and cleanup, I'm pushing 20 min.
Bought a 12” with the seasoning. Great pan, but I need help with heating. I’m learning the hard way it’s not as simple as turn on, add oil when hit and cook. The seasoning on the meat keeps burning and sticking to pan. Even with a seasoned pan and oiled for cooking. Too hot? Too cool? Wrong oil? There’s got to be more to it than what I’m doing.
Do you have a video on why you would choose either carbon steel or cast iron, is it application-specific meaning if you are cooking this, use that? I've used cast iron for many many years, never tried carbon steel, but interested.
Hi, I have looked into this and it's not really a comparison. I bought an Aus-Ion pan and it's ok, but not even in the same class as a de Buyer or Matfer. So, I will be comparing it to another 1 piece pan in a future video
I don't think this test is very accurate either. Way too many variables and I think an internal bias for your personal favorite pan for some reason. I am also not sold on the bees wax paste seasoning. I'd have to do my own testing I guess but I have always had great seasoning with good old oil. The debuyer or whatever does look nice but I wish they made a rip off pan of the misen because of those superior gentle side slopes.
So, I generally love my carbon steel pan and I use it for almost anything that doesn’t Involve acid sauces. (One little tamarind sauce incident completely stripped the seasoning off…) 🤡 But there is one sticking point, so to speak. Fried eggs. It works great for omelettes, but no matter how many seasonings, or how carefully I treat it after washing, no matter how much oil I add, fried eggs immediately plaster themselves to the surface., requiring a ling scour with the chain mail. What am I doing wrong?
@@Cook-Culture The man speaks the truth. Eggs are delicate. I would also bet that your heat is too high. I have a radiant glass cooktop and I cook my fried eggs or omelets at a setting of 3 or less. Please note that every burner is different, even on the same stove so you need to experiment a little.
Great video !!!! I love my Misen Saucier. Unfortunately , they stopped making the carbon steel pans. My made in 10 in has been pretty great , but i wouldnt buy it again. For the cost , there are better pans. My made in 12in is useless. It warps even under low heat on my electric stove.
Very informative. But convinces me I will keep looking for an option for my induction range. Too much trouble. Have a well seasoned Lodge cast iron skillet. It just isn’t quite flat and fried eggs (a little non-stick spray) run to the middle.
My Made In skillet seasoning has been a rocky road. I have the same issues as you. And my Made In skillet isn't my first Carbon Steel rodeo. There are times (quite a few actually) that I've been tempted to take it to the range and use it for target practice! lol
I think my Made In issue comes from the very beginning and that the way they treat the pan from the factory is problematic. I will strip and reseason at some time to find out
@@Cook-Culture I think so too. The other three Carbon Steel skillets I have have zero issues and they came without any pre-seasoning. That also goes with cast iron products that come pre-seasoned from the factory. I order without pre-seasoning or burn off the factory pre-seasoning and start over. I'm curious to know your results after you strip it down.
Don't know if it matters but I seasoned my MadeIn ten inch blue carbon steel pan three times in the oven at 450° and it looks like black Paton Leather, really Shiney and smooth, now I'm afraid to cook with it! I used canola oil and the last time I forgot about it and it was in the oven for about an hour and a half but didn't see any noticeable difference! What you think I should cook in it first?
So, who thought their day would end up watching pans get seasoned and taken for a test drive? Not me but I'm glad I did because I am learning a lot! One question though, how do I season my wok with wood handles? its coming for christmas and I would like to have my head on straight!
Howdy, this method will work for you. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-UEZYD5VSEIM.html but with a wok, the seasoning will build up the edges over time. Also, be aware that the protective coating that comes on your wok may need certain cleaning to remove. The instructions should tell you how to do that.
@@Cook-Culture The wok i got can be seasoned in the oven, i just need to remove the wood handle 1st! I have been doing tons of research and have decided to use avocado oil. It is structurally similar (for seasoning anyway) to grapeseed oil but with two added bonuses. 1st bonus. potentially less of a cancer concern as grapeseed oil is high in polyunsaturated fats. Avocado oil is high in monounsaturated fats. Both have a similar saturated fat percentage (which is good for seasoning). 2nd bonus. Ultra-high heat 500-degree smoke point. So just about anything done to the pan will be at a lower heat, meaning your seasoning won't degrade because of something you cooked. Unless it inherently removes seasoning that is! Any tips are always welcome. one thing I was wondering (saw it somewhere but forgot) is how many degrees past the smoke point to heat for a season? I know it has to do with a proper polymerization, just forgot the number. I think it was either 20 or 40 degrees f.
I have 4 Cs pans, and with patience and the right oil, they all got to non-stick. After properly seasoning a "Made-In," i gave it as a gift with some avocado oil and a new Matfer spatula.
Great video. Is the Mineral B also 3mm thick, or is it thin like the Made In? It definitely appeared to be the smallest of the three in working surface area. For disclosure purposes, is the Mineral B the only one of the three that you can sell? I recall the Misen and Made In are direct to consumer brands. You seemed to give a fair nod to the others either way, and it was helpful with my decision process.
Hi Luke, yes Mineral B is 3mm, and yes, it's the only pan of the 3 that I sell. I like the Misen pan for what itis but I have struggled with the Made-In factory coating. I've heard that some people more aggressively strip it off and then the pan seasons well but I have not invested the time, yet.
@@Cook-Culture The instructions I have seen are to strip off the beeswax before starting the process. I did heat mine a little with some oil and wipe it down with a paper towel a couple of times before starting the oven seasoning process. The first time, I did get a lot of black residue even though I’d scrubbed it with scotch brite and hot soapy water. It took a couple of applications and wipe downs with oil before it really came clean.
This is my first time visiting your site - do you have an induction cooktop? I have a Matfer Bougeat 10 1/4" and love it - not sure of its thickness, but it is heavy.
How do you like it? Was it difficult to season? I just got one too but haven't used it yet. I may return it due to the small cookig surface. The pan is 10 1/4", the cooking surface is 7 1/2".
I bought a set of Misen fry pans and am frankly disappointed. The fit and finish is good but the pans are otherwise garbage imo. Difficult to season, does not hold the seasoning well and very uneven heat on both my wolf and dcs rangetops, verified 80-100 degree difference across the 12” surface after a long modest flame heat. Noticed the issue with bacon, with portions becoming well done with other portions not rendering. Should have stuck with The French made carbon pans rather than made in China crap (which I overlooked when I bought them). Your videos are otherwise helpful and they likely get to the right answer but there are many variables that you are not considering. First, you always seem to compare to your favorite at the settings that seems to work for that model. Some may perform similarly with different heat settings. An IR temp check would be a bit more scientific rather than chewing on onions after they are cooked. Then the pans are often sized considerably different compounding the temp variation issue (bigger pans will vary more than smalller). Still appreciate your reviews.
Was it ever made clear what size de Buyer pan was used in this video? The other two pans appear larger. The Misen is 10", that was clear. One thing you didn't expand on was the handles of the pans. The Misen and the Made-in have oven safe handles. The de Buyer is coated with an epoxy of of some sort and is limited on how high a temperature it can take in the oven. Also the angle of the handle on the de buyer is higher than the Misen. May take a little getting used to for some. The Misen handle is lower and on par with most frying pans. The curved sides of the Misen are very nice for sliding food out, and this makes the cooking surface is much larger than the de Buyer. Now I have the de Buyer 9 1/2" Omelette Pan and it has the high handle. I got use to it and it works well for me. What I really like about it is the curved sides for sliding a French omelette on to a plate and all sorts of other egg dishes. Because of the curved sides it overs a larger cooking surface than my 9 1/2" Matfer Bourgeat pan.
A bit off topic, but I use avocado oil to season my pans, specifically chosen food, which says it can handle heat up to 500F. If that's the case, what temperature should I use in the oven to season my pans with this avocado oil? I saw your video saying avocado oil has fibre on it, which is problematic. I'm assuming all avocado oil will have this? Just not sure what to do since I've used chosen avocado oil on all my pans for a while now and want to keep using it for cooking, but I do want a nice seasoning on my carbon steel and cast iron pans?
Just a thought but shouldn't you have different heating profiles and therefore also different frying profiles just alone on size of the pans? The Misen and the Made in one were similar size but your de Buyer you tested was smaller. The frying result was as I expected, that the same sized pans were similar vs the smaller one. Why I mention this? I experienced it myself the exact way. Smaller pan was better for this kind of application vs the medium or large one ( I own all 3 Misen Sizes). Comparison is therefore a bit inaccurate imo
If I'm being honest, looking at the pattern of color on your Made In pan, I don't think it was entirely clean when you started the seasoning. Whatever they coated it in for shipping I don't think is completely gone. You might want to give it a strip and a more serious scrub down then start the seasoning again. Just an observation.
@@Cook-Culture make sure you video that, if their shipping coating is that durable, I'm sure other customers will benefit in seeing your process. Good luck! Hopefully when it's done, you've got a great pan.
I've gotten just as good results witha WinCo carbon steel pan using crisco. What is your take on WinCo and using Crisco on carbon steel? Oh and using a gas stove
@@Cook-Culture It was a Fagor single burner tabletop hob. The pan would still work fine on a gas burner so I gave to a neighbour when I moved. I know you can fix teh warp by heating the pan and hammering in the bottom but since I needed to seriously down size I gave it away. I have a much cheaper an thinner BK skillet that doesn't have the problem probably because it's spun steel like the old Atlas woks and has a bottom that bows a liitle upward in the centre to counter any warping
Thank you for reviewing the Misen. I had asked you previously about them. I happen to not have a working oven now. Have not seasoned my Misen. They have a video where they season the pan on stovetop, or something to that effect. I do have the wax they sell to season. Can you make a video on how to season Misen on stovetop? I know you'll be more thorough than they standard video they have to market their carbon steel pans.
"Dee- Boo- Yay" Also, I have a "Made-IN" properly seasoned. One must always use some oil when really cooking. I can do a 4 egg/cheese omelette with absolutely no stick. I also have great D-B Mineral B Pros and Matfers. All are non stick, I also have a superb Aus-Ion-it is perfection.
All my other pans have warped except the De Buyer. My 9" De Buyer is on year #12 right now and still great. The "American's Test Kitchen" winner which I purchased; warped so badly after 5 years that I no longer use it and replaced it with a De Buyer.
I tried their seasoning method in the oven and it was blotchy, which is my mistake as I’m used to cast iron. But I stripped it, “blue-d” the steel on the stovetop, then seasoned on stovetop. (I have a gas stove) it worked wonderfully. Love my misen pan
Look under the name “Misen Pre-Seasoned Carbon Steel Pan” 10 inch for $84. I usually don’t like a preseason but they actually have a solid factory seasoning
I recently purchased an entire complete set of Misen pots & pans, including all three sized carbon steel pans. Within a couple weeks of normal use on my Monogram induction cooktop the 12-in pan has warped. The pan has never been brought up past the medium setting range. At rest and at low heat there’s a wobble to the pan. At anything in the medium range, there’s a very pronounced (comically bad) warp. I’m going to reach out to Misen, but I imagine they won’t cover it. I’ll report back what they say. I really want to like these pans but so far, I can’t recommend them.
Find out the true induction coil size (not to confuse with the maximum pot size markings) and don't use carbon steel skillets with a larger bottom size than the induction coil. Otherwise they may warp. If the manufacturer doesn't give the true coil sizes, use a big cheap, thin aluminum pot (or skillet), fill it with water (or powdered sugar) and put it on the stove at maximum power setting. Where the water starts forming bubbles (or the sugar melts first), that's the true size and shape of the coil underneath and thus the maximum bottom size for a carbon steel skillet on that burner. Also make sure to always slowly pre-heat the skillet on a medium-low setting until the upper rim is too hot to touch. Then raise the heat to the desired level, give it another 2 minutes and then start cooking. For future warping issues, you may also simply fix it yourself using a wooden hammer or any hammer and a piece of wood between the skillet and hammer (no metal on metal hammering). Heat up the skillet and simply hammer it flat again. There are several YT videos about flattening warped carbon steel skillets.
@@HrWisch thanks for the reply. I follow all your suggestions already. I genuinely think this was a flaw in the pan. I haven't gone to town on it with a hammer yet since i'm waiting to hear back from Misen. If I were them I'd want to take a look at my pan. If they won't exchange it, I'll go go ham wild on that thing with a mallet. FWIW, I have their 12-in steel skillet as well and use it on the same burner/process. No issues with it.
I’m gonna guess that Misen replaced your pan. I have a 10 inch Misen carbon steel and it had a slight flaw in one spot of the metal. Misen asked me for photos and videos of it, and replaced my pan for free. Great customer service. They are really backlogged right now due to COVID. Love my Misen pan. It’s my go to.
Blah blah blah.... all that and no mention of price. Bees wax ? No fried egg test ? I got a Lodge carbon steel. Don't buy one. It'll warp. Du Buyer doesn't warp and it works good. Their blue steel one is best.
Just make it simple. I just got my 10" blue carbon steel pan from made in. I washed with hot water and dish soap using a shrub sponge, completely dry the pan, used a towel to apply oil generously evenly , put on a stove on medium low heat and leave for 10 minutes. Wiped off extra oil, clean the surface, applied again one more time oil( grape seed) leave on stove low heat another 10 minutes, turned off stove and leave the pan to cool off. Beautifully done. My eggs and pancakes flying around smoothly and land into plate without a need for scraping. I made many chinese dishes already with success. The thing is I like where it came from. That's why I got le Creuset and made in from France for a piece of mind.it doesn't make much difference in price.
Just found your channel. I was looking to purchase this carbon steel pan, but they seem to be out of stock as it didn't appear on the website, even with searching. Appreciate your comparison testing! 👍
Every carbon steel I owned either humped down or humped up. All three did not stay flat. Differential heating causing the thin carbon steel bottoms to buckle. I went back to cast iron. Never ever a problem.
I'm really new to this form of pans, but in your test you used 1/2 teaspoon oil in all three, but the surface area seems much larger in the misen. plus you used 1/2 cup of onions in each. the Misen is a bigger pan, greater surface area easier for the onions to dry out while cooking and carbon buildup to occur. the other Debuyer pan, if I were to guess, the onions steamed and were allotted more oil to surface area ratio, thus the Debuyer came out nicer? is that a correct observation or am I reading too much into the surface area difference?
