Misen Carbon Steel Pan Unboxing, Seasoning, and Review

[@Chow-House]

Carbon steel 101 maintenance, cleaning, and seasoning guide video out now! Check it out :) kzbin.info/www/bejne/p6GUqZqsaLqip9k

[@Ravisandesu]

First guy to do a video on these pans. Thank you!

[@Chow-House]

Gotchu

[@Chow-House]

In hindsight, I recommend doing maybe 5 or 6 + thin coats of polymerized oil before use. I did about 3 coats and noticed the seasoning was coming off when I scraped a bit with metal tongs exposing the blue metal underneath. But even then, throughout the use of any carbon steel pan, you may have to periodically add "seasoning" for optimal performance if the seasoning starts wearing off.

[@johnjohnson3709]

I bought a 10” Misen yesterday. Looking forward to its arrival.

[@Chow-House]

It performs well! Hope you like it.

[@Wilbrown89]

How do you like it?

[@WadeColwill]

That mic is super crisp. Thought I was listening to ASMR.

[@Chow-House]

lol are you talking about the filming mic audio or the voiceover mic? Anyways, thank you!

[@Chow-House]

If opting to do the blueing process like I showed in this video. To avoid warping of the pan while using an electric or induction stove top, heat up the pan gradually and let it cool down gradually. If just setting on max heat right away your pan will likely warp a little.

[@Steyrshrek1]

The oven method does seem to give a better base seasoning. Great pans at a great price. Nice video. The oven method allows a base seasoning on the outside which makes cleaning a bit easier too.

[@Chow-House]

Great tip! Thanks for sharing.

[@sarahdee374]

@@Chow-House I'm considering buying this 10" pan, I like the straighter handle design, since I'm short I just have the feeling that some of the more European angled handles might stress my elbow and wrist. One concern that someone brought up is the gap between the handle and the pan side. It looks large enough to collect food "gunk" but perhaps small enough to make cleaning it well difficult. Has anyone who's actually used this for a while had any issues with this? Thanks!

[@cldavis33]

I should have done one of these. I seasoned mine in the oven just like they said, like 4 times, and hour each, super thin thin thin coat of oil. Yes I could swirl an egg first time LOL. But stuck a little second time. Basically after I cooked 2-3 times with some oil, it really turned much darker FAST. The stove top method here, I prefer by far, and it is 10x faster. Excellent pans.

[@Chow-House]

Great insight! I also prefer the quicker stove top method. Nice thing is that misen also released video instructions on how to stove top season so it definitely a solid method.

[@jetobey5656]

As someone who has prepared several brands and sizes of CS pans, I feel compelled to post a warning. Being persistent in pre-heating color into the pan must be done judiciously. Overheating a CS pan will cause it to warp--not just the flat cooking surface, but actually introducing a twist that will be nearly impossible to remove. I am old fashioned and so I stick with the proven "Matfer" method---potato peels, high smoke-point oil and salt. Matfer attaches a tag to each of their new pans suggesting their method. After doing "Matfer" twice, I apply an extremely thin skim coat of oil (I use avocado or peeanut) and do an oven seasoning, mainly to coat the outside. I enjoyed your review. I have some Misen products and they have served well. GOOD JOB !!

[@Chow-House]

Thank you for the information! I also have a matfer. I didn't do the potato peel method, though. I did a similar method to what I did in this video but it's been pretty good so far. I'm glad you liked the review! Thanks for watching and commenting :)

[@good4ud]

Sorry, could you elaborate on the potential warping? What exactly do you mean by a twist? I've never had any issues with bluing the pan but I've always done it on gas, wouldn't try on induction top or electric.

[@mondragon9282]

Just had the 12" pan delivered. Currently getting the black iron oxide step done. So far, so good!

[@Chow-House]

Hope it turns out well! The black iron oxide is my favorite step

[@YourUnlockedPotential]

The proper seasoning of a pan is often neglected! Good explanation as well 🙂 great video!

[@Chow-House]

Thank you! Glad you understand :)

[@petelupi]

When I bought these pans, I did the same method to get them seasoned. I have an electric glass top stove, and only turn on the heat on Low to up to 2 (out of 10). The seasoning lasts about one meal, and flakes off... Then I cannot fix it or re-season until I completely remove the old seasoning, and it constantly happens every time. I gave up on these pans and I'm completely disappointed. All three of the pans I got through Kickstarter are stored away. This is the first review I've seen of moderate success and thank you for all of your input. I'm thinking it's a glass top electric range issue more than anything at this point. Thank you for the video.

[@Chow-House]

Sorry to hear about that man. Even though my seasoning comes off from time to time I still continue to cook with it because I think they're still usable even if parts of the pan become unseasoned or if it looks unevenly seasoned. I've had good experience christening carbon steel pans with a pretty hot searing of steaks with some canola oil and then butter basting towards the end. Other than that, I just keep using the pans and sometimes the new cooking will fill in unseasoned parts of the pan. Hope that helps! I think it's just the nature of carbon steel cooking.

[@petelupi]

@@Chow-House Yeah, I just miss having a gas range where I could use any style pan without issue. I love the idea of Carbon Steel and it is the only material that mimicks cast iron and works on a glass top range. I find that I can only use the lowest settings with carbon steel which would be great because I'd be using less energy.

[@Chow-House]

Get at it! Don't give up on the carbon steel :P

[@JacksonWalter735]

I'm deciding between the Matfer, De Buyer, Mauviel, and the Misen carbon steel pan. Still haven't decided on which one to get but your video was a tremendous help. There aren't many Misen carbon steel videos on here yet.

[@Chow-House]

I also have a matfer and pretty happy with it. Can't go wrong with any of the ones you mentioned above. For me, I paid more attention to weight and the and handle design because I like to toss my food around. Also a larger flat surface area is useful for searing steaks and stuff.

[@JacksonWalter735]

@@Chow-House nice thanks for the info! I see that you posted a few Taiwanese recipes. Do you have one for beef noodle soup or Taiwanese braised pork rice?

[@Chow-House]

@@JacksonWalter735 not yet. I've actually been looking to make beef noodle soup as well. I was planning to try out Inga Lams beef noodle soup recipe and see how it goes. I like my Taiwanese beef noodle soup with super tender meat and just a hint of tomato in the soup, not too acidic. I'll let you know how it goes.

[@Icesouldy]

@@Chow-House do you find the cooking surface to be significantly more with the Misen? I’m deciding between the two and they have the same price point. I can’t convince myself to spend the same on a pan that’s made in China vs France but I do appreciate a larger cooking surface offered by Misen...

[@Chow-House]

You have a very good point. Although pans may have the same width specification, they can still differ greatly on the actual flat cooking area surface. Honestly, this carbon steel pan from Misen made from China has performed about the same as my Matfer. As far as longevity goes I can't give an opinion yet but for now it seems like the quality is about the same.

[@afanelia]

I wanted to get more serious with my cooking and needed a better sense of hardware but the plethora of info out there isn't as straightforward as yours. Very valuable as I consider which pans to consider first. Your follow up video with care and maintenance of carbon steel was a great 1-2 punch! Thank you very much!

[@Chow-House]

Glad I could help! If you need any more advice feel free to ask any questions :)

[@stewstryker]

Nice review. We have the same tastes in pocket knives - Leatherman Skeletool, though mines the black model.

[@Chow-House]

Thanks! And awesome, I also have a wave but love how lightweight the skeletool is.

[@dk.fresh66]

great video ... thank you! Noticed the quart container for egg shells ... what are you using the leftover shells for?

[@Chow-House]

Thanks! We crush them up and throw them in compost piles in our yard to get ready for spring gardening :)

[@lindastevenson7573]

HI, Misen changed the process. They now recommend removing the seasoning using a stovetop. That said, great video. Just unboxing mine now.

[@Chow-House]

Thank you for letting me and everyone know. Glad you liked the video and I hope you enjoy the new pan!

[@yontoryuu]

Here's my seasoning process. After cleaning and drying the skillet, remove the silicone handle and place it in a pre-heated oven at 200 degrees for 20 minutes. Take it out, use just enough pure organic flax seed oil to cover the pan. Heat the oven to 500 degrees and then place the skillet in there for 1 hour. Let it cool completely in the oven. This takes around 2 hours to cool. Take the skillet out of the oven. Re-heat the oven to 200 degrees and repeat the process from there 6 times. Flax seed oil is a great oil to use as a base since it won't flake off. Make sure to use 100 percent flax seed oil. Flax seed oil has a smoke point of 500 degrees so you need to get the oven this hot for it to work. Pre-heating the skillet to 200 degrees before applying to oil is important to help the pan absorb the oil into the pores. Letting the pan cool naturally in the oven between seasoning will produce better results so don't skip this step. Good luck.

[@Chow-House]

Thanks for the advice!

[@QuickQuips]

Flaxseed has been pretty flaky in my experience. But a high heat oil is essential and those temperatures are accurate. Plus it's the only way to season the handle and outside.

[@dc1397]

@@QuickQuips I have tried your method with miserable results on my cast iron pans...followed all the instructions from others that have the same instructions as you do. Obviously, I know it works because too many people say it does. And have seen videos where they show it works. But when you use the same oils...cleaning procedures...temperatures...cooling procedures...everything the same and it doesn't work for me. Wasted two weekends trying to season hand me down pans to no avail. Very frustrating

[@baojerry123]

Thanks for the upload, i am still waiting on mine to arrive. Probably going to watch again after I get it.

[@Chow-House]

Glad you liked it :) Hope you enjoy your new pan. I've been using it and I really like the feel of it.

[@sirsidfosse1313]

My carbon pan went into the dumpster. Don't have the time for all that stuff. Stainless with thin coat of pam topped with butter's my fav.

[@Chow-House]

Nice

[@philblum1496]

Nice choice of the Leatherman Skeletool for the unboxing. That is what I use for all my unboxing activities!

[@Chow-House]

Thanks! I love my skeletool. It's an EDC for me. So light and convenient. Barely feel like it's in my pocket most of the time.

[@Euniceathome]

Interesting & thorough review! Never heard of carbon steel pan. I've been thinking of upgrading our pan to a longer lasting one. we've gone through a couple since we've moved in because of scratching and peeling.

[@Chow-House]

Carbon steel and cast iron skillets are lifetime items. Although they need maintenance, I think it's worth it because you can use and abuse them with metal or plastic utensils and you can always renew them with some proper seasoning steps.

[@SweetP48]

I have a 12" Misen, and I have a love/hate relationship with it. I want to love it, but... It is warped, and doesn't heat evenly on my glass top stove. The insulating sleeve on the handle is not firm, and tends to slide off. The pan sits mostly in the closet. I'm considering buying a higher rated pan.

[@Chow-House]

I understand your frustration. I recommend warming up your pan in the oven and then using a mallet or sledge/ball peen type hammer to flatten it out. If you buy a higher rated pan they will probably be heavier which isn't much of a joy to use either.

[@aalegalfocus]

Oooo that looks really classy. Nice video!

[@Chow-House]

Thank you! I'll be using this pan often for sure.

[@barbaratrainor5776]

I carefully followed the Mizen instructions for seasoning my 10 “ pan. I seem to continually have rust. Maybe not seasoned enough yet enough

[@Chow-House]

Hmmmm. My best advice is to just make sure that the pan is dry before you put it away. Either dry it with a towel or using a little heat from the stove top.

[@joserojasyt]

Looks like a very sturdy pan! Need to pick some up for cooking.

[@Chow-House]

It's a great all purpose pan. I definitely recommend it if you can season and maintain it. Every serious cook should have at least one carbon steel pan :)

[@Paulywogg]

As I wait for my indiegogo order to even ship (WTH, Misen!?) I'm getting ready for what I'll encounter. I notice you only seasoned the cooking surface. Have you noticed any rusting on the underside or the handle? Thanks!

[@Chow-House]

Yeah, I think the pandemic really messed up the shipping and processing for these misen pans. Nonetheless, I hope they keep you updated with your stuff. I haven't noticed any rusting on the underside or the handle of my pans. After every use, I'll either just wipe the cooking surface clean with a paper towel or I'll rinse in hot water, maybe a smidge of soap, and gently loosen any stick food out with the green side of my sponge. The I'll dry it using the heat from the stove and wipe the cooking surface down with a oiled paper towel or whatever. Works for me so far.

[@hootie49]

My two pans are in the oven now and then I find your video! I have the 10 inch and 8 inch and it's my first rodeo, for sure. I wish I had seen the video and done the bluing, but too late. The directions included don't even have you washing and scrubbing the wax off, but removing using the oven. I do know seasoning is important as I use cast iron, but wanted to add something lighter to my cooking utensils. I am going to be well annoyed if this method of seasoning doesn't work. Should I complete the first cycle and then follow this video? I have the same gas burner as you. I'm using flax oil to season as it has a high smoke point! Thanks!

[@Chow-House]

These pans are an awesome addition to your collection of cooking utensils. The only reason I don't use the oven method is because I'm sort of impatient and the method I've shown here has worked well for me. If the oven process goes well for you I'd just use the stovetop method as maintenance. Otherwise, just keep cooking with it and it'll build up more seasoning.

[@tommybus7118]

Great video man! Just got my 12" CS skillet today. Would a small camping propane stove produce enough heat for the bluing process? Only have an electric stove unfortunately

[@Chow-House]

Thanks! I actually think an electric stove can or the propane stove will be powerful enough. Just make sure to heat up the pan slowly and gradually to avoid warping of the pan.

[@kf5hqedavis242]

I got the 10” & 12” and love them both. Nice review.

[@Chow-House]

Thank you! I'm glad you're enjoying them.

[@snakemonkey555]

Did you receive one or two of the blue silicon handle covers?

[@Chow-House]

@@snakemonkey555 I got one pan so I only received one silicon handle cover.

[@kf5hqedavis242]

@@snakemonkey555 I received one with each pan. They do fit between pans, but it diffidently feels like they’ve been molded to each pan so they fit one pan better than all the others.

[@snakemonkey555]

@@kf5hqedavis242 Thank you.

[@mistas89]

Hi! Just got my pans today! I was wondering whether you bother to season the outside and handle of the pan? Thanks in advance!

[@Chow-House]

I don't bother to season the outside or handle and haven't had any problems so far.

[@andreb.thomas5926]

If the handle is stainless steel, you don't have to season it... ...but I'd recommend seasoning the outside of any cast iron/carbon steel skillet/pan. Chao from Colombia.

[@abigailng5176]

Thank you for the video!! I will follow the steps after I receive mine. Btw, besides canola oil, any other oil you recommend to use?

[@michaelhinchey]

Crisbee stick

[@Chow-House]

any high smoking point oil should be ok like canola or peanut oil.

[@sagegreen6913]

The bluing process is pretty cool

[@Chow-House]

Yeah, it's an interesting process of metallurgy!

[@jefferydellinger7422]

I have heard that carbon steel pans warp during cooking, then go back to normal once cooled. Is that true , and would they not be good for use on a glass top electric stove ?

[@Chow-House]

I've heard they can warp if heated unevenly in a short amount of time. Thinner carbon steel pans are more susceptible to warping. Thankfully, the misen carbon steel pans feel like they are at least 3mm in thickness, which is the standard. So, I guess the best thing to do to avoid warping is to heat evenly and gradually. My misen pan hasn't warped through 3 or so months of use so I think they're fine for glass top electric stoves.

[@tamaj152]

I bought one of these Misen pans. It was a nightmare. The beeswax was really hard to get off the pan. I washed it over and over for about a day, then finally used BOILING WATER, gloves and a sponge to get the wax off. Then to seasoning. The problem is that the Misen folks have changed the instructions on how to season over time, like several times. The instructions I received said to season using 1/4 tsp of the seasoning wax they sell. That was way too much. I seasoned the pan 2 or 3 times, then read some other instruction on their site that said if the seasoned pan was at all uneven or slightly sticky, I had used too much seasoning wax. Yep, just like their instructions told me to do. So then I had to get all the seasoning back off the pan and start over. I decided to use the oven method they mention on their site, rather than the stovetop method the enclosed directions told me to use. So I did that four times. The pan looked good! I made some chicken puttanesca, which tasted great and didn't stick very much at all, but removed all of the seasoning I had accomplished. Back to the beginning. Oh, and so we can't cook anything acidic in the pan. So nothing with tomatoes, lemons, etc. etc. I re-seasoned the pan. I cooked non-acidic stuff in it. Food stuck to the pan every time, and I had to heat water in it and gently scrape the food off with a wooden spatula. After doing this four or five times I just gave up and threw the damned thing in the trash. Not only did it stick and I couldn't use it for lots of different foods, but I had to totally protect it from any water ("if the handle gets wet, remove the silicon handle and let the pan and handle dry thoroughly" and "to make sure your pan won't rust, heat it a bit on the stovetop before putting it away"). Good riddance, Princess Pan. I don't have time to baby you.

[@Chow-House]

Sorry to hear about your experience. I don't want to baby my pans either. Generally I don't cook acidic foods in the pan for a long time so I mainly use carbon steel pan if I want to sear something or make something crispy like a smash burger or hash browns or steak or something. The key is to make sure the oil and pan are hot enough but putting any food in. Food still may stick a little but it shouldn't be too severe. I still soak my pan with water from time to time if something does stick or I'll heat up the pan pretty hot and deglaze with water. I wouldn't give up just yet :) Check out our Carbon Steel 101 video and hopefully the pan can work for you again with some of those tips in the video.

[@郭建中-j5e]

Just got a 10in, found the center is a bit higher, normal?

[@Chow-House]

I think it should be flat.

[@a.1441]

You caught me by surprise with dat egg flip

[@Chow-House]

Haha. Have to show my kitchen cred with a good pan flip.

[@100PercentOS2]

I wished he would have moved that egg around after flipping it. I notice the food in this pan stuck a lot and it looks like maintenance on this pan is a pain in the backside.

[@100PercentOS2]

@@Chow-House I flip my foods a lot and I also flipped eggs. But I cook a lot of Japanese food as well where many foods fry more evenly when flipped rather than using a spatula. Anyhow, did your egg stick after you flipped it?

[@Chow-House]

@@100PercentOS2 no, it didn't stick after I flipped it :)

[@707SonomaComa]

Do the Missen pans have a small cooking surface, the bottom of the pan?

[@Chow-House]

The cooking surface is relatively large compared to my same size Made In carbon steel pan.

[@707SonomaComa]

@@Chow-House I'm looking for one with a flat 10" cooking surface. Who makes one?

[@Chow-House]

My matfer bourgeat 11 7/8" has a cooking surface diameter about 9" so to get 10" cooking surface I'd choose a matfer larger than 12" or the misen 12"

[@707SonomaComa]

@@Chow-House do the larger pans have a tendency to warp? I have read reviews about that on Amazon.

[@Chow-House]

I think larger pans can warp a little easier than smaller pans because there's more surface area. I usually heat up my carbon steel pans slowly and gradually to avoid warping.

[@mabelchao4519]

NICE Carbon Steel pan!!!!!!

[@Chow-House]

Thanks dawg

[@jjlin1061]

Beautiful pan. What type of oil did you use for seasoning?

[@Chow-House]

It is a great looking pan, thank you! I used canola oil.

[@carolbowen1693]

@@Chow-House canola oil is not fit for human consumption-it is a long chain fatty acid and is toxic to the body! Can=o=la=canadian oil low acid was used to lubricate machinery!!!

[@brodeurheaton]

@@carolbowen1693 well first off, Canola oil's original name is rapeseed oil, this the name change. Secondly, canola oil has plenty of long chain polyunsatured fats

[@donb.7752]

Would you recommend these pans to use on a glass cooktop?

[@Chow-House]

Yes but you have to heat them up slowly and gradually. Otherwise, the pans may warp. If you heat them up too quickly on a high power setting one part of the pan may bulge out and then it wouldn't sit evenly on the glass top. Great pans, just have to be a little careful.

[@jon1914]

Thanks for the video! When you were scrubbing off the factory wax/oil, did you use the rough side of the sponge or the soft side?

[@Chow-House]

You're very welcome. I used the rough side most of the time.

[@Icesouldy]

I wanted to ask this too. Thanks

[@neuro1996]

What if i screwed over and started cooking right away because i was impatient, and now i have a very sticky surface... What should i be doing? To fix that problem:/

[@Chow-House]

I'd take some steel wool to the pan and start over with new seasoning.

[@neuro1996]

@@Chow-House and just to confirm one layer of season is not enough as i need multiple layers which can be made by simply cooking and it will become none stick overtime yah? Also lastly how to maintain the pan i haven't found videos talking about that process as how to maintain clean and treat it. And what not to do

[@Chow-House]

Yeah once you cook more with it the layers of seasoning will build up and become more nonstick over time. I actually made a video about maintaining and using carbon steel pans. You can check that out but feel free to ask more questions!

[@neuro1996]

@@Chow-House thanks for your time

[@KevinGaeke]

Nice review. Thanks! Love my Matfer CS pan but want curved sides like the Misen CS pans. Would you buy Misen again? De Buyer has a rounded side omelet pan I’m looking at too.

[@Chow-House]

Same here. I really like my matfer but the curved sides of the misen are really nice. I'd buy misen again from my experience with this pan.

[@KevinGaeke]

@@Chow-House Thanks. I think I’m gonna order the 8”, 10”, and 12” CS pans today. Beautiful pans.

[@Chow-House]

Awesome. I hope you have a good experience!

[@briananderson7122]

I’m trying to decide on this or the matfer which one do u like better?

[@Chow-House]

I'm kinda feelin the misen more because of the gentle sloped sides and the cooking surface area seems bigger than other pans I've seen relative to its stated size.

[@cmcg6729]

Hi, What happens if you use too much heat? I tried seasoning using your instructions but my induction stove wouldn't get hot enough for the first step, so I used my propane crab cooker. Worked great to turn to pan blue and I proceeded to add about 6 coats of oil, per your advice, but the seasoning looks burned. Could this be because the propane was too hot?

[@Chow-House]

Is the seasoning surface smooth? If it is then it might be fine to try cooking on. I make sure my layers of oil are super thin. I've used a propane burner previously as well. I usually let the pan cool down off heat for maybe 30 secs to a minute or so before wiping on thin layers of oil. I find it easiest to put the oil on a paper towel and then wipe it on.

[@cmcg6729]

@@Chow-House Yes, it's smooth. Thanks for the tip for adding subsequent layers and thanks for the great video!

[@Chow-House]

Cool. Give it a try and I think it should be good to go. Hope it works out! 😎

[@vinnyl1893]

Awesome video! Question, do you normally clean the pan with soap and water after use?

[@Chow-House]

Thank you! If there's nothing stuck on it then I usually just give it a rinse in warm water and a tiny bit of soap and then dry it using the stove. Sometimes I'll just let it cool down and put it away without cleaning it if it looks clean but only has some leftover oil in it. You can check out this carbon steel 101 video that goes over my general use of carbon steel pans :) kzbin.info/www/bejne/p6GUqZqsaLqip9k

[@gilardino801]

Misen or Lodge carbon steel? Which one do you recommend?

[@Chow-House]

I have a lodge carbon steel griddle and it's not bad. I'd recommend both brands.

[@evaangsuco1736]

I seasoned mine 4 times in the oven with their seasoning wax and the egg still stuck a bit. Any tips? Should I scrub the seasoning off and start over?

[@Chow-House]

What type/how much of oil did you use for cooking the egg? I'd just keep cooking with it. From my experience, foods do sometimes stick during cooking if a pan isn't seasoned enough or maybe not enough oil was used during cooking but at least it should easily be able to be cleaned off.

[@escapefromvt2892]

Are these considered blue carbon steel ? If not, do you happen to know the varying difference of carbon steel pans? I can’t seem to find much information. Thank you!

[@Chow-House]

These aren't considered blue carbon steel fresh out of the box. You have to do some treatment like I did to make it blue. Varying differences in what regard? Mainly, I think of thickness of the metal (thicker prevents warping), weight, angle of the handle, and cooking surface area (the flat part), and the overall shape (some have rounded edges like this misen pan, some have a sharper angle to the edge).

[@escapefromvt2892]

@@Chow-House thank you for the information! I don’t have a gas range. I’m curious if I could use the oven after I wipe the factory residue off to get the blue color you obtained in the video? Then finish in the oven with a light coat of oil for the black finish.

[@Chow-House]

@@escapefromvt2892 I'm not quite sure if the oven can make the pan hot enough to get the blue color. You can try to blue it on whatever range you have, gas or not first because i think it's faster but if that doesn't work then you can try the oven. You can get the black finish in the oven or on the stovetop, doesn't matter. I think it's a good idea to let the pan cool down between each coat, though.

[@yuffer]

Thanks for the video! Did you season the bottom of the pan as well, or is it ok to leave it unseasoned?

[@Chow-House]

No problem. I just left it unseasoned and seems to be working fine so far. No rust.

[@ajmotta7813]

Thank you for this review and seasoning guide. I have a 10" Misen and feel that despite following the seasoning guide that came with the pan (this was before I came across your video), I may have not cleaned the pan fully or just needed more seasoning before using the pan. My test is my eggs do not glide as smoothly as yours and scrambled eggs or omelets stick with the exception of a few spots on the outside of the pan. Is there a way to zero set this and redo my seasoning?

[@Chow-House]

No problem, I'm glad you liked it :). I prefer to just add more seasoning on top of whatever you already have but if you really want to nuke your pan and start over you can check out this video I made here kzbin.info/www/bejne/p6GUqZqsaLqip9k

[@crispineda4630]

I just got the pan. Per instructions doesn’t it say to heat it in the oven to get the wax off? I feel like I didn’t do it right now.

[@Chow-House]

Their website says that their informational insert has changed so maybe you received the older instructions. The new instructions say to remove the wax by scrubbing in the sink with hot water. This is also the way I prefer to do it.

[@crispineda4630]

@@Chow-House is it too late to do it the right way? I washed off whatever was there with soap and water. After the oven it’s a light brown color. I’ll probably try to season it with the wax that they sell as well. Would the wax work with cast irons too?

[@Chow-House]

I think you're probably good to go to cook with it now. Just make sure you follow good cooking technique and heat the pan enough, then adding oil before putting food in there to prevent sticking. Their seasoning wax should work for cast iron or carbon steel.

[@crispineda4630]

@@Chow-House thank you so much!

[@Chow-House]

Any time :) hope it works out well for you.

[@StephenWorth]

A full cycle of oven seasoning would have given you a better base coat to build on. Stovetop seasoning is good for maintaining seasoning, but A solid oven seasoning will make the whole pan, including the handle nice and black and rust free and nonstick.

[@Chow-House]

I appreciate the advice. Makes sense!

[@chonziechonzie9269]

Nice explanation of the magnetite. That step is often skipped in other videos.

[@Chow-House]

Thanks!

[@noodles.dumplings.kimchi2878]

How much does it weigh?

[@Chow-House]

My 10 inch pan is about 3 lbs 12.8 oz. The 8 inch is 2 lbs 6.6 oz and the 12 inch is 4 lbs 10.3 oz.

[@noodles.dumplings.kimchi2878]

@@Chow-House thanks!

[@IchBinFreierGeist]

But what about the outside of the pan? Isnt that coated too?

[@Chow-House]

I think it is coated but I usually don't clean the outside of my pans during the seasoning process. No problems so far.

[@dpepsta]

I back this product and haven't received my pans yet All the reviews on misen websit are negative and very surprised to see you got some pan 4 months ago Did misen send you one free for you to make a review of the product ?

[@Chow-House]

Sorry to hear about that. Hopefully they're keeping you updated with shipping. I backed this on indiegogo. No affiliation with Misen.

[@matttaylor2767]

Have you noticed any issues with it warping?

[@Chow-House]

Not yet. Only thing I've noticed so far is it seems like my seasoning is coming off more easily than usual. Not sure exactly why that is happening. But no warping yet.

[@matttaylor2767]

It might be because carbon steel is less porous than cast iron which could also be why they say less oil is needed to season carbon steel.

[@Chow-House]

word

[@sdufg]

seasoning is crazy esp without a gas oven. 5 hrs at 475...that's like $20 in electricity. why dont they season it at the factory??

[@chonzor]

great overview! thank you.

[@Chow-House]

Thanks for watching!

[@samboslice912]

Great video!

[@Chow-House]

Glad you enjoyed it!

[@CaptainNemo49]

Where can you purchase these pans ?

[@Chow-House]

Just online only I believe. Misen.com

[@CaptainNemo49]

@@Chow-House thanks

[@Chow-House]

@@CaptainNemo49 anytime! let me know if you have any other questions.

[@vladchogoleff8571]

We have a very upsetting experience with Misen seasoning, we spent a 4 hours of seasoning thru the oven two rounds for all 3 pans and after each rounds of 4hr all the seasoning came out and the food start getting burned and sticks and when we clean with water seasoning start coming out. Highly unsatisfied, customer support said there is no refunds for Kickstarter purchased product.

[@Chow-House]

Sorry to hear about your experience. With carbon steel pans you have to keep using them to build up seasoning. I'd just keep using them.

[@pappasmitty2]

That's messed up. On their webpage right now and it plainly states 60 day test drive, lifetime guarantee and free returns. I don't care if it is a kickstarter, the customer PAID for it. Make it right. I've never had carbon steel so I don't know what to say but just keep trying (seasoning) and good luck.

[@olivershutterspeed]

Great video Chow you have a cool voice i subbed :D!

[@Chow-House]

Thank you! Your channel is great as well.

[@levidavis8159]

Unless you are referring to Misen specifically, all carbon steel pans certainly do not come with a silicon grip.

[@Chow-House]

Just talking about misen specifically

[@IIJ3R3MYII]

Overall couldn't get the pan to season with Avocado oil, and had a bad time with the product. It was probably due to my own misunderstanding, but the product was backed with the 100% satisfaction guarantee, so I went ahead with the original purchase with that peace of mind. Only to find out, they make service VERY complicated. I would not trust their warranty or service.

[@Chow-House]

Sorry to hear that!

[@mesharyhd7646]

Mine the seasoning comes off if I cook burgers it’s very odd

[@Chow-House]

That is odd. Not sure why that's happening. Maybe try waiting longer to let the meat release itself from the pan before you try flipping?

[@penguins0392]

Will it scratch?

[@Chow-House]

It may scratch with metal utensils but it won't really affect the performance of the pan. i use metal utensils all the time with my carbon steel pans. Sometimes some seasoning will come off but I just keep cooking with it and it's all good.

[@jackkarski4082]

thanks dude

[@Chow-House]

Gotchu

[@abhishes]

Why did you create this process and not follow what came with the pan?

[@Chow-House]

I chose to follow this process because I have had success with all of my carbon steel pans using this process. That is why I am sharing so hopefully I can help more people have a good experience cooking with carbon steel as well.

[@joec2174]

Bought the 12 and 10 inch. Nice pans and exceptional cooking surface area !! Cooks well used boiling hot water to remove the wax coating. Then used Brillo to remove the metal residue film. Seasoned well afterwards and cooks great !!

[@Chow-House]

Thanks for the tip! Glad you're having a good experience. Carbon steel is great :)

[@joec2174]

@@Chow-House used the Misen pans a few more times since first commenting. Man these are great pans. The initial boiling out the wax and then a brillo scrub did the trick in regard to passing the fried egg test. The brillo scrub removed all the steel dust from the mfg process and allowed for a fantastic non stick coating. The cooking surface area and sidewall design have made the Misen pan my number 1 pan.

[@Chow-House]

I'm glad you're happy with them. I've been using them quite often as well and I'm also enjoying it. Thanks for the input in regards to the cleaning and seasoning~

[@nikooooo7661]

I heard carbon steel is carcinogen or something like that. Are these as safe as cast iron?

[@Chow-House]

I haven't heard that. But, I'm pretty sure carbon steel is safe. Safer than nonstick at least and as safe as cast iron if maintained properly (not letting them rust).

[@nikooooo7661]

@@Chow-House carcinogenic might be the wrong word but that’s how they made it seem. I never looked Into it but I highly doubt it’s as bad as they claimed.

[@Chow-House]

Compared to nonstick skillets, a well seasoned carbon steel pan and good cooking technique is the way to go I think.

[@stunnerdoc]

With that much of oil a and butter, why is it surprising that the egg swirls around?

[@Chow-House]

Wasn't surprised

[@joec2174]

A mix of flax seed and grape seed oil works best.

[@Chow-House]

I'll try that sometime. Thank you for the tip.

[@nicklagola294]

In my experience flax seed is the worst to use with carbon steel. It works well with cast iron but not carbon steel, for me. Plus flax seed oil isn't regulated so every bottle from the same brand can be completely different. I like to use canola oil personally

[@tomb5709]

As your video demonstrates scrambled eggs, fish, omelettes will stick to carbon steel no matter how well seasoned. If you want these foods to come out perfectly get a good quality non-stick for those uses.

[@Chow-House]

Actually I've learned how to get those things to not stick on carbon steel demonstrated in this video. kzbin.info/www/bejne/p6GUqZqsaLqip9k. Thanks for watching!

[@PackinForSuperbowl]

I truly hope more people read these comments before wasting 100's of dollars on pans as I just did. I didn't realize they had warped as bad as they had until they were all the way cooled off....but that's just how this year has gone for me. Fuck.

[@Chow-House]

Bang it back into shape, dawg.

[@EstlinHaiss]

I cleaned and seasoned mine (4x in the oven) when I got it, meticulously following the steps in the guide that comes in the box (using their Misen x Crisbee seasoning, too). It looked fantastic at the end of the process, but the first time I used it (cooked a pork tenderloin), SO much of the seasoning flaked off! 🙁 I was upset by that, but decided to try cooking with it again the following day (did some bacon low and slow), and even more of the seasoning came off... I’m quite disappointed, but hoping there’s still something I can do to fix it. I did not know about the blueing step you showed, as that’s not mentioned in the Misen guide that comes in the box, nor in their instructional video online. Hoping I can try that out and get the results you got (I bought the set of two back at launch and have waited months for them...)

[@Chow-House]

I am also experiencing some of the seasoning coming off but I think it's just because the pan is so new and it's just the nature of using carbon steel that it has to be used with good cooking technique and used more often to build up more seasoning. The bluing technique is something I always like to do with my carbon steel cookware because it adds one extra layer of rust protection and apparently it lets oil adhere better to it. I wouldn't give up on the pan just yet. I'm still continuing to use it and I think it has potential.

[@EstlinHaiss]

@@Chow-House Thanks for the reply-will definitely try out the blueing before I season the 12” one and see if results improve. Just gonna involve some trial and error I suppose!

[@Chow-House]

@@EstlinHaiss No problem. I hope it works out better for you! Keep me posted.

[@jfrusciantetube]

Only one layer of seasoning, and then metal tools on it? To me it's kinda obvious that it sticks a bit... you should season it at least 3 times, some say more, to have a really homogeneous seasoning.

[@Chow-House]

Word. More seasoning the better.

[@MrScrappydue]

You cheated…LOL. I put it in the oven & after 30 min there was smoke….but I was prepared for that. I had two fans blowing the air out my patio door & I shut the bedroom door because if that alarm goes off I’m in trouble. The kitchen alarm is ok if it goes off but my neighbors aren’t happy. I refrained from opening the oven door for 20min & ran the vent fan with 2-doors open and 2 other fans going just incase but it wasn’t as bad as I’m making it out to be. Are alarms are just really sensitive because I’m in public housing so I had a good air flow going out the patio door. I have to do the same thing when cooking a 1.5” steak.

[@Chow-House]

Hehe

[@MrScrappydue]

That’s actually good. Misen gave me a lot of wax in that can, & I don’t want to buy more pans just to use it all.

[@abhishes]

Humm.... I followed the instructions which came with the pan. it asked me to put the pan straight in the oven ... it didn't ask me to wash the pan first.

[@Chow-House]

I think it's a good practice to wash the pan thoroughly first.

[@100PercentOS2]

I'll just stick with my Granite Stone. Not impressed with this carbon pan at all. And the reason it's lighter than cast iron is because it is much thinner. I can sure see where there would be problems with this pan up the road somewhere. I'm 74 and have used a lot of different pans where most of them got donated or some got tossed in the trash. Oh yes, I have a steal pan with a steel plate with a small space between it and the pan itself. I never did anything like you, but it does a great job of cooking eggs and other foods. I've had this pan which is a Tramontina 8", for years.

[@Chow-House]

I appreciate the insight, even if carbon steel isnt your thing. I still enjoy using them for now :)

[@Burlappcar]

This is very different from the instructions that come with the pan...

[@Chow-House]

True. It's just the methods I've used and have had success with. Misen also has stovetop seasoning instructions on their KZbin channel.

[@Vacardi]

What!!!!! I seasoned my pan like 7 TIMES!!! AND THE COATING COMES OFF AFTER EVER USE!

[@Chow-House]

After seasoning try searing something that needs very high heat for a decent amount of time like a steak. I use canola oil and butter baste. My pans come out pretty nonstick and seems like the seasoning is stronger after that.

[@jeffreydw1983]

Trying this on a flat top stove is a surefire way to ruin your pan. You should have mentioned that in your video.

[@fayecervantes7479]

Who has time to do all that

[@Chow-House]

Respectable adults.

[@hanskdavis]

why are you using metal utensils in a freshly seasoned pan? you're gonna ruin the seasoning you just put on the pan.

[@Chow-House]

Didn't have much effect on the pan. The seasoning was hard enough. I don't baby my carbon steel pans.

[@IvanTrejofilms]

clean your stove

[@Chow-House]

Lol are you ok dude?

[@timivers8823]

Not oven safe? ... nope

[@Chow-House]

this pan is oven safe.

[@michaelhinchey]

THEY are so heavy though.

[@Chow-House]

They are but if you have the handle cover or use a towel it becomes much more comfortable. Various foream exercises to gain strength are useful too 😚

[@mariamathews5312]

These pans don’t work for me I spent more time cleaning and redesigning. Going In the trash

[@TheOlympia75]

You just kinda jumped into it huh? I would have at least seared some steaks and chicken long before an egg would touch the pan.

[@Chow-House]

YOLO BRO. Jk, yeah searing steaks does great things as far as seasoning goes. Searing with some canola oil and butter basting is what I've done in the past and it seasons the pan nicely. If you preheat the pan well enough with some oil I usually don't have issues with eggs.

[@thereaver8083]

This just seems like cast iron with extra steps. Good video though.

[@Chow-House]

Thanks!

[@anthonymazza7972]

Man you detail care and maintenance and then you scratch tf out of it with a metal spoon..

[@Chow-House]

I don't think the metal spoon really effected it very much. I don't baby my carbon steel. They're work horses in the kitchen and I treat them as such. Metal utensils are fine.

[@taralofley]

I hate these pans. Like, loathe entirely. I bought 3 on Kickstarter because they explained how flawlessly nonstick these were and showed an egg being swirled around in a pan. I followed every step to season each and the first few times I cooked on each pan they did seem somewhat nonstick, though not completely. Especially eggs. They stick. There's no magical pan here. The seasoning comes off in the cooking and cleaning process. Most definitely a no go.

[@Chow-House]

Sorry about your experience. Good cooking technique is still required to use these pans effectively. Keep trying.

[@taralofley]

@@Chow-House I can appreciate that encouragement. However, I would not be leaving this review if the fault were technique.

[@brodeurheaton]

@@taralofley I'd just keep trying. I originally followed the instructions like the ones that were provided. I didn't wash first my pan with soap and water or heat it to magnetite. But when I first tried the egg test it stuck and was disappointed myself until I found this video and tried his method on the stove top to correct the lack of non-stick in the centre of my pan. It would with about 90% coverage, a large improvement. So the second time I cooked an egg it went much better. I washed the pan with light soap and water and some seasoning did come off, but that only made me want to properly wash the pan, and re-do the oven method now knowing more about the process and then trying a combination of both techniques. But it appears very promising now that I understand this process and the science more. Do give it another try. It is an intermediate level kitchen utensil to take care of I am finding out but once you figure it out it will do wonders I am sure!

[@carolbowen1693]

MADE IN CHINA!

[@Robert1337_]

this misen pan sucks.....so bad

[@Chow-House]

Worked fine for me