I’m bad at making omelets, but I’m working on it. The seasoning on this pan seems to be developing unevenly for the time being – there is clearly a patch in the middle that’s more sticky, away from that it seems pretty good. I have not done any special seasoning of this pan, just cooking in it normally and cleaning with hot water and a nylon brush. The residue that stuck released fairly easily with a bit of scraping. I’ve seen similar results from time to time with even teflon pans, I wonder if this is an egg composition thing. This is over medium heat, 6 in my gas dial. I will continue to test.
9 Comments
This behavior is pretty similar to my other pans. I was never able to completely avoid sticking in the middle if I tried to stir as much as I wanted. My nitrided Misen is able to do it, but I intentionally avoid letting it become seasoned.
Keep it up!
Recently there has been a wave of negativity on this pan.
I haven't had any big issues, so I suspect people aren over heating, not using oils, or just straight up burning their food.
Is this supposed to be seasoned? I thought the surface was non-stick which says to me, clean it thoroughly after each use with soap and water. If they recommend letting seasoning build up, that doesn't make any sense to me.
I've been using mine like a teflon non-stick – low to med heat (much lower than my other pans as the Misen seems to get way hotter much more rapidly), no pre-seasoning, cleaning properly with dish liquid. The only carbon steel maintenance I do is drying under low heat and then applying a tiny layer of oil which I wipe off. The surface seems to absorb oil rapidly if you rub it in. As long as nothing gets burnt, it stays non-stick. If there's any residue, I just scrub it off and try to keep the surface as close to new as possible. The key for me is keeping the surface as close to the original as possible.
I would scrub the inside with oiled salt, then rinse it out, dry with paper towel and then heat, and then rub a suitable oil on the spot. That might make it non-stick once again. Your cooking technique looks spot on. If that doesn't do it .. maybe it does need a little bit of maintenance seasoning. I did some just by keeping it at smoke-point temperature, and rubbing a super thin layer of oil on it with a paper towel.
One nice thing about these, versus a Teflon pan, is that you can scrape the sticky sections with a metal fork, and not worry about killing your pan or ingesting harmful pan surface material! Nitrided carbon steel to the rescue. And surface treatment should restore the non stick ability again.. but we'll see!
Is this a good outcome or a bad one? The only thing I can tell from this is that the user doesn’t know how to make a French omelette properly. It doesn’t really tell me anything about the pan.
Hi, thanks for sharing, ive been whatching and reading your reviews about your personal experience and im sharing mine straight to the point.
! – I might copy and paste the same message to avoid investing more time than needed but THIS IS MY EXPERIENCE and I will apreciate reading back every others opinion and experiences !
I have some experience as a prof cook, mostly on Stainless Steel. But i learnt to adapt myself to whatever cookware the situation provides, anyway, at the moment , this Misen pan is still hard to understand.
Plan to cook everything on this one , and i want to be relaxed that if something burns from time to time it will keep it characteristics over time.( it could be a guest that didnt know how this pan manages the heat or maybe just myself one of those days that you burn your food , because this happens , just want a " mistakes proof pan like stainless but easier for everyone kind of nonstick" ).
Planning to use it on gas , inducc. and directly on a wood stove cast iron top.
Hope we can learn together.
-1st USE: fried egg, med temp, 1 oil drop, sun flower oil ( literally 1 drop, that due to the first nonstick properties didnt even spread evenly, but egg released almost from the begining , without need to create a brown crust at all, just waiting till most of the white was coagulated.) I was really surprised. Light and easy clean. Soft sponge.
-2nd USE: fried egg, everything the same, everything again seemed perfect. Light and easy clean. Soft sponge
-3rd USE: french omelette, low heat, sun flowed oil drop, perfect again. Light and easy clean.Soft sponge.
-4rd USE: fried egg, med/high temp, 1-2 table spoons of veg oil, the cook at the moment havent lower the heat after putting the eghs and it overheated, eggs burnt. Totally stuck to the surface. The pan didnt bend or anything, some light discolouration . This pan is designed to resist oven temps, so…
Trying to clean/reacondition it:
The carbon resulted from the egg, was really difficult to clean because of the texture of the pans surface. Impossible to clean/scrub everything to be able to cook again, without damaging /changing the texture . As Stainless Steel.
So after reading from misen that is acidic foods resistant, I boiled some vinegar and water mixture on the pan for 1-2 minutes, then a gave a stronger scrubbing with a sodium b.powder and soft sponge, then dried it.
The pan became dry looking, way clearer tone that before, when wet recovers some of the colour, but it doesnt shed the oil and water drops like before , surface its dry and seems porous.lot of marks of the areas that were under the burnt egg are left. NOW FOOD STICKS ALLWAYS,AT ALL TEMPERATURES , EVEN PREHEATED , EVEN UNDER A FINGER OF OIL.
Have tried to kind of season it in a really light way, on the indcc top, really thin layer, clean excess, repeat, but coming to the smoke point.( I read someone said seasoned it lightly at least related to the temp but adding layers of fresh non polymerized oil didnt make sense for me, correct me if im wrong)
I tried to fry eggs again but it sticks it doesnt matter what i do…..
I took it the other day to cook some meat on a woodstove cast iron top. Irregular temperature, some fat from the fresh sausages .Ended again with some burnt areas. So i tried again vinegar and scrubbing with sodium b. and dish soap. Same bad result, this time even looks that i can see bare clear metal on the surface,, dont understand because it was a light scrubbing not even with steel wool, as the brand encourages to, but i didnt want to polish or change the surface.
Surface looks and act as a porous material, seemed kind of water repelent ONLY after some "seasoning" ( i know im probably not using best technic)but only water repelent effect , oil still seems to be sucked by the surface/spreaded by capilarity in some way. Eggs still stick to the pan every time i try.
I'm dying to get this pan to do my own testing, but I've come to the conclusion that even Misen is incorrect on how to treat it. I do not believe that any seasoning of any kind is necessary or desirable, but rather it should be subjected to a thorough cleaning after each use. Build up of any food or oil deposits are what kills it's nonstick properties. I really, really wonder how it holds up to being sent through a dishwasher after each use.