Misen Nonstick Carbon Pan Evaluate

Ask me what number of frying pans I personal, and the reply will all the time be “too many.” However once I heard Misen had launched a brand new skillet that acts like nonstick however is comprised of carbon metal, I knew I needed to make room for yet one more. As knowledgeable kitchen gear tester who’s spent the final 30-some years believing there’s actually no alternative for a conventional nonstick pan, I used to be curious how Misen’s new toy, which is comprised of aluminum and heat-hardened carbon metal, would carry out in the true world. Seems, it’s fairly nice.

I used the Misen Carbon Nonstick Pan every day for 2 months, reaching for it any time I might in any other case flip to my coated nonstick skillet.  Whereas I’m not satisfied it’s a alternative for true nonstick pans, I do assume it’s a pan that the majority cooks would profit from having. For what it’s price, it’s change into the pan I exploit virtually each time I prepare dinner. 

The Assessments

• Scrambled Eggs Take a look at: To see if this pan was price its mettle, I used it to prepare dinner scrambled eggs, a preparation that sometimes works finest in a conventional nonstick pan. I adopted the above recipe, which requires only a half tablespoon of butter for 3 eggs—a courageous ratio in a pan which will or could not simply launch the eggs.
• Fried Eggs Take a look at: I additionally cooked over-easy eggs, utilizing a steel spatula to slip beneath the fragile eggs. If the pan launched the whites and yolks with no tearing, I’d realize it was a really nonstick pan. 
• On a regular basis Use Take a look at: I used this pan any time I might have in any other case used a nonstick skillet or a carbon metal pan. Over the course of two months, I evaluated how this pan performs, distributes and retains warmth, and washes up. 
• Wash and Care Assessments: I used steel utensils each time I cooked with the Misen pan, on the lookout for indicators of injury. Not like forged iron and conventional carbon metal, Misen claims the Carbon Nonstick Pan could be soaked and scrubbed. I put that principle to the check with abrasive and nonabrasive dishwashing sponges, and steadily let it soak with sudsy water in a single day to see if it had suffered any harm. (I don’t sometimes depart dishes within the sink, I swear!) 

What I Discovered

What Is the Misen Carbon Nonstick Pan Made Of?

The core of this pan is comprised of aluminum layered with carbon metal. The deal with is chrome steel. The key sauce right here is the mix of aluminum and nitrided carbon metal. Aluminum is lighter than carbon metal, so the Misen is less complicated to deal with than different carbon metal pans. Why use a mixture of those two supplies? Aluminum heats shortly, which is why it’s used as the bottom in most common nonstick skillets. Nitrided carbon metal is what makes it virtually completely nonstick. 

I’ve tossed that phrase—nitrided—round a few instances, so let’s pause to outline it. Nitriding is a technique of heat-treating steel. Including nitrogen to a steel’s floor makes it tougher, extra sturdy, and immune to corrosion. The ensuing cookware is just like onerous anodized pans. Within the case of a carbon metal frying pan, meaning sticky components slide off its floor, and it’s immune to scratches and abrasions. That’s the speculation, anyway. 

Is the Misen Carbon Nonstick Pan Actually Nonstick?

It’s fairly nonstick! The dangerous information: It’s not as nonstick as a conventional nonstick pan. Each time I used it for eggs, I skilled some sticking, particularly across the edges the place I’d utilized much less fats. The excellent news: It’s actually nonstick sufficient for me to advocate utilizing it rather than an everyday nonstick pan. If a nonstick pan is a ten on the “nonstickiness” scale, and a naked, unseasoned forged iron pan is a one, I’d place the Misen Carbon Nonstick Pan at a seven—or an eight should you’re liberal with the fats. 

Not like forged iron and carbon metal, the Misen Carbon Nonstick Pan doesn’t want to be seasoned. However Misen recommends commonly “conditioning” the pan with high-heat like canola oil to enhance its nonstick capabilities. It doesn’t want the preliminary layer of seasoning {that a} common carbon metal pan does, nevertheless it requires common oiling if you need it to be truly nonstick.

It’s a Very Versatile Pan

Most nonstick pans can’t deal with excessive warmth: The very best-heat capability nonstick skillet we’ve examined tops out at 500˚F. However the Misen pan can stand up to temperatures as much as 1,100˚F. That makes it a a lot better choice for transitioning from the stovetop to the oven—frittata, anybody?—and even utilizing it on a grill. (I’ve gotten into the behavior of cooking bacon on my Traeger smoker within the Misen.) I examined the 10-inch dimension, though it additionally is available in eight-inch and 12-inch sizes. I’d argue the eight-inch is much less versatile. When you’re on the lookout for a skillet that you need to use to make low-and-slow scrambled eggs, toss collectively a stir-fry, or reverse-sear a steak, the 10- and 12-inch are nice contenders.

Is It Higher than Stainless Metal?

At this level, a few of you could be politely elevating your hand with a query: “Can’t chrome steel pans do all that, too?” I puzzled the identical factor, so I did some analysis. The reply is: not as nicely. We’ve lengthy really helpful 4 chrome steel skillets, and whereas they’re all glorious for searing and sautéing, they aren’t as heat-resistant. Our total favourite chrome steel pan, from Made In, can deal with 800˚F, and that’s the very best of ‘em all. (The remaining three can stand up to 600˚F and 500˚F.) So relating to actually high-heat functions, the Misen Carbon Metal is a more sensible choice.

What in regards to the nonstick capabilities? When you’ve been cooking for some time, you’ll be able to in all probability make a batch of eggs simply high-quality in a stainless-steel pan. (The key is, as soon as once more, including numerous fats and getting it scorching sufficient.) However for novices and intermediates, the Misen wins out as a result of it’s extra simply nonstick.

The Verdict

The Misen Carbon Nonstick Pan handed my evaluate with a really respectable A-. It’s decently nonstick, supplied you employ sufficient fats, and it may be scrubbed vigorously with cleaning soap and water. Purchase one, and it’ll be probably the most versatile pan in your proverbial quiver, because of the high-heat-resistant floor.

The Professionals

The Misen can stand up to significantly scorching temperatures, similar to common carbon metal and forged iron pans. It’s comparatively nonstick, and it’s straightforward to take care of—scrub it, soak it, and use steel utensils with out fear. It’s light-weight and has a thick, comfy deal with. Its finest asset is that it could possibly do the work of three of its opponents: carbon metal, chrome steel, and nonstick.

The Cons

I stated it could possibly prepare dinner in addition to different pans. I didn’t say it was higher than them. The Misen Carbon Nonstick pan isn’t as nonstick as an everyday nonstick or a well-seasoned carbon metal pan. And it’s rather less slick than chrome steel, which I seen when sautéing and stir-frying. It takes a little bit of studying to get to the model’s directions for care, which embrace “conditioning” the pan. In different phrases: commonly seasoning it with high-heat oil, as you’d some other carbon metal pan.

Key Specs

• Supplies: Aluminum, nitrided carbon metal, chrome steel
• Weight: 2.5 kilos
• Oven-safe temperature: 1,100˚F
• Induction-compatible: Sure
• Cleansing and care directions: Hand-wash with dish cleaning soap and water. Usually situation with high-heat oil.

Why We’re the Consultants

• Rochelle Bilow is an editor at Severe Eats who’s been reviewing kitchen gear for the positioning since 2022. 
• She’s a culinary college graduate and a former line prepare dinner. She used to prepare dinner three sq. meals a day for the crew on an natural farm in Upstate New York.
• For this evaluate, Rochelle used the Misen Nonstick Carbon pan every day for 2 months.