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TOTAL: 95/100
We have a serious love for cast iron stoves. But while they’re durable and trap heat like a charm, they’re also ridiculously heavy, difficult to maneuver, and poor conductors of heat, if they’re much bigger than your burner. Stainless steel pans are lighter and easier to use, but they certainly last less. Here is the best of both worlds: the Misen carbon steel bin.
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It’s made from carbon steel, which is very versatile and less porous than cast iron, which means it requires very little oil or wax to season. (Proper seasoning is what makes the pan non-stick, but we’ll talk about that later.) Carbon steel offers all the flexibility, durability, and endurance of cast iron, non-stick, and stainless steel pans. It is essentially indestructible if cleaned properly over time and maintains a scorching temperature, just like cast iron. Routine seasoning gives the pan a non-stick coating that will essentially last forever. Lastly, they’re 42% lighter than cast iron pans of the same diameter, so they’re just as easy to maneuver as stainless steel (trust your bulky pan will look pretty medieval once you have the alternative. de Misen in your hand). Best of all, the pan is compatible with just about all types of stovetop burners, as well as the oven, meaning you can sauté, bake, fry, and sear with ease.
While there are tons of carbon steel pans out there, this one in particular has a few more advantages. Its cooking surface is 20% larger than that of its competitors, which means you can cook more food at a time without overloading the pan. It also has tall sidewalls, which not only reduce grease spattering, but also allow the necessary air circulation for browning and searing. It is also built with the strongest carbon steel possible: its iron / carbon ratio strikes the right balance between durability and lightness.
The Misen Carbon Steel Pot might not be the trendiest or prettiest cookware you’ve ever seen, but it is * so * versatile, versatile and durable. Its design and appearance are reminiscent of the pots used in restaurant kitchens (it is used by many chefs, after all) – they’re simple, yet easy to lift, move, and cook. So if you shop with utility in mind, you really can’t go wrong. More importantly, it’s pretty darn affordable, starting at $ 55 for an eight-inch pan – quality carbon steel pans can cost anywhere from $ 80 to $ 200 a pop.
Yes, if you season it correctly and regularly. Materials like carbon steel and cast iron hold microscopic layers of polymerized oil – that’s what you allow when you season the pan with wax or cooking oil. Over time, layers are baked into the metal when you season or cook with it, creating a natural, chemical-free, non-stick patina or layer.
The patina not only prevents food from sticking to the pan, it also protects the pan from moisture. Some of you may see this pan’s aversion to water as a downside, but we find the seasoning process to be worth it, as the payoff is a pan that never needs to be. replaced. (Also, isn’t there something so Zen about seasoning a pan? No? Just us?) The pan can be washed with lukewarm water, soap and a brush or a non-metallic brush, but it will need to be dried and seasoned immediately after. (Sorry, dirty dishes.) And before you ask, it’s not dishwasher safe because it might destroy the patina. Fortunately, maintenance has nothing to worry about – Misen has a ton of resources to fix rust, chipped, sticky patina and more, plus a handy seasoning demo.
How to season a carbon steel skillet
The first seasoning is super important, but it will take you about four hours if you really want to do it right. When the pan arrives, it is covered with a protective layer of beeswax, which can be rubbed under hot water or melted on a baking sheet in the oven (be careful, this method can get a bit smoky). Once the beeswax is melted and you have wiped off the excess, just sponge some cooking oil or seasoning wax on the pan with a paper towel and cook it in the oven. oven for an hour three or four times until the pan begins to gain color. (There’s also a way to do this on the stovetop if you want to save time, but a Forever Casserole is worth the wait in our book.)
Once seasoned, your once silver pan will have a golden or brown color. Over time, it will become even darker, like borderline black. And this is quite normal: each carbon steel pan has a unique appearance, due to its patina which gradually changes as it is used. The first time you cook with it after the initial seasoning, you may still need a little cooking fat to keep your food from sticking. (Although we did fry an egg in the pan without oil after the initial four seasonings and it didn’t stick.) Eventually, once enough fat and oils have been soaked, it will be non-stick all over. alone and will remain so. .
We know that buying new cookware can be such a commitment. Fortunately, Misen offers a 60-day test option that allows you to try the pan for yourself without any strings attached, as well as a lifetime guarantee that you will get a replacement if anything happens to it.
Psst, you can get 20 percent off plus a free seasoning wax (valued at $ 15) if you use the code “SZNURMZNâ€- act quickly, because the deal is only eligible from June 22 to June 25.
Buy it (from $ 55)
The PureWow100 is a scale our editors use to review new products and services, so you know what’s worth spending and what is grossly overkill. Learn more about our process here.
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PureWow may receive a portion of the sales of products purchased from this article, which was created independently of PureWow’s editorial and commercial departments.
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