Frequently Asked Questions
It really comes down to materials. The Misen Nonstick is made by painting a PFOA-free synthetic nonstick coating onto an aluminum bowl. While it’s very effective at releasing sticky foods, like all synthetic nonstick coatings it’ll only wear down over time and be unusable in a few years.
This is where carbon steel is different: instead of a synthetic nonstick coating painted onto the pan, carbon steel becomes nonstick through seasoning. Seasoning refers to a layer of polymerized oil “bonded” to the pan surface through several rounds of oiling, heating, and cooling your pan. The polymerized oil (seasoning layer) forms a nonstick buffer on the pan’s surface.
Unlike a synthetic, lab-made coating, you can season and re-season your carbon steel pan to your heart’s content. Meaning that the more you cook in it, the better the pan’s nonstick surface will become. It’s the exact opposite of synthetic nonstick — instead of breaking down over time, it builds up and can always be replenished if it wears away. It also has a larger heat tolerance than synthetic nonstick surfaces, making it a better choice for high-heat searing or long oven cook times.
So while synthetic nonstick is a sure thing if you’re cooking something incredibly delicate, the nonstick surface you get on a carbon steel is more than adequate for your everyday eggs and fish — if not more versatile when it comes to heat tolerance.Last updated:
Carbon steel and cast iron are very similar materials!
They can essentially be used interchangeably in the kitchen, but differ in a few ways:
- The material composition. Cast Iron is 2-3% carbon to 97-98% iron, while carbon steel is 1% carbon to 99% iron. The lower carbon content means carbon steel is tougher and has a smoother surface.
- Weight and heft! Carbon steel is on average much lighter and slimmer than cast iron.Last updated:
The biggest difference between carbon steel cookware and stainless steel cookware is the tradeoff between a nonstick surface and easy care.
Carbon steel needs to be seasoned with oil or wax (see the questions above about seasoning) — which is how it gets a smooth, nonstick surface the more you use the pan. Stainless steel doesn’t need seasoning, but doesn’t take on a nonstick surface.
Because carbon steel needs a seasoning layer to protect the material from rust as well, it shouldn’t go in the dishwasher. The soap and high-pressure water jets would strip away the seasoning. This would put the pan at risk of rust, and also mean you’d have to go through the seasoning process all over again. Stainless steel, on the other hand, can go right in the dishwasher without fear of damage.
Both pans are great for holding and distributing heat which makes them both great options for searing. When you're cooking something more acidic, we recommend reaching for your stainless steel pan. The stainless steel is nonreactive meaning you can cook highly acidic dishes without worry. Sometimes highly acidic foods can strip away parts of your seasoning on your carbon steel pan. Even if that happens though, you can easily re-season your pan and you're good to go again!Last updated:
'Seasoning' refers to a structure of successive, thin layers of polymerized oil that create a durable, naturally nonstick coating on the surface of a carbon steel or cast iron pan.
By heating a bare pan with oil, you turn that oil into a protective layer bonds directly to the pan’s surface. This layer forms a nonstick buffer between your food and the naturally porous (and likely to stick) surface.Last updated:
If you bought an unseasoned pan, make sure you scrub it thoroughly with soap before starting to season it — unseasoned pans are usually shipped with a protective layer of beeswax or other coating to prevent rust in transit.
Once you’ve removed the factory’s protective layer, there are many ways to season your pan! You can season just the inside bowl of the pan by starting to cook with it using generous amounts of oil (or, in some opinions, bacon).
You can also season a pan by covering the entire pan (both the inside and outside of the bowl) in a thin layer of oil and heating it upside down in the oven until the oil dries, and letting it cool before starting the process over again to form another layer.Last updated:
We prefer the oven method, but how you season your pan is totally up to you!
1) Scrub off the factory protective layer before starting to season.
2) Right after cleaning, lightly apply seasoning material to preheated (200º F) carbon steel skillet.
3) Thoroughly wipe off excess until the pan appears completely dry. Place the pan upside down in the oven at 400º F for one hour.
4) Turn off oven and let the pan cool slowly.
5) For best results, repeat the above steps a total of 3 times.Last updated:
We recommend seasoning your pan with a high smoke point oil — like flaxseed oil or sunflower seed oil. This is because oils with high smoke points are less likely to burn or start smoking before the oil fully bonds to the pan surface.
Other kinds of oils (like olive oil and vegetable oil) or pre-packaged seasoning wax will work just as well!Last updated:
Nope. While some manufacturers sell pre-seasoned pans, we find these factory seasonings on average don’t have the highest quality.
In fact, the pre-seasoning often creates more work for the customer in the long run. We also know each customer likely has a preference of the oil or wax used to season their pan. Therefore, we let our customers choose how they'd like to season their own pans.Last updated:
10" Carbon Steel Pan: 3.8lb
12" Carbon Steel Pan: 4.6lbLast updated:
10" Carbon Steel Pan
- Diameter: 10.75 inches
- Handle Length : 9 inches
- Cooking Diameter: 8.5 inches
- Thickness of Base: 3.0mm
- Height: 2 inches
12" Carbon Steel Pan
- Diameter: 12.25 inches
- Handle length : 9.5 inches
- Cooking Diameter: 9.75 inches
- Height: 2 inchesLast updated:
All orders will be shipping from our warehouse in the US.
INTERNATIONAL ORDERS: Please note that we are required to accurately state the value of items in your order so that any necessary taxes or duties can be calculated. These fees are not included in the shipping fee for each country. Each customer is responsible for any additional fees due upon delivery.Last updated:
Once the campaign closes and we are closer to our June 2020 fulfillment, we will be sending out a survey where you will enter your address and select any additional items for add-ons. We'll post all of this information regarding fulfillment in updates to this campaign so be sure to keep an eye out for those!Last updated:
Orders are on track to ship in June 2020. We'll be sure to update you along the way so you know exactly when your order will be shipped!Last updated:
Nope! The detergent and high-pressure water jets in your dishwasher will strip away carbon steel’s seasoning.
While you can technically put it in the dishwasher, we don’t advise it. Without seasoning, your pan is more likely to develop rust and will require building a new seasoning layer from scratch.
Items that are run through the dishwasher often sit for a while with some moisture on them after the cycle is done. If your pan sits with moisture on it, it increases the chances of rust forming.Last updated:
While we have no problem replacing or fixing Misen Cookware products, we unfortunately do not offer refunds or returns on items received as Kickstarter rewards.
Support from our Kickstarter backers allows us to run production, gain feedback and design new products. Kickstarter products are referred to as “rewards” because they are not purchases in the traditional sense. They are rewards for supporting our business in a similar way that public television funds their service through pledges from viewers.
However, if there are any problems with your product, we encourage you to tell us about it by emailing email@example.com so that our team may take care of the issue.Last updated:
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