Misen Carbon Steel Pan Unboxing, Seasoning, and Review

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00:00 - Intro
00:20 - Unboxing pan
01:09 - How to season your carbon steel
04:30 - Testing the pan
05:44 - Carbon steel maintenance and final thoughts

Favorite stuff:

Filming stuff:

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[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.

[Ravisandesu]

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

[johnjohnson]

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

[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.

[jetobey]

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 !!

[WadeColwill]

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

[cldavis]

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.

[Steyrshrek]

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.

[YourUnlockedPotential]

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

[mondragon]

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

[abigailng]

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?

[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!

[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.

[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.

[hootie]

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!

[dk.fresh]

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

[stewstryker]

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

[mistas]

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

[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!

[tommybus]

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