But, that smooth surface can become impressively non-stick much faster and easier than with traditional cast iron. You still have to develop and maintain a seasoning on the pan. Instead of the rougher interior that you get from pouring molten metal into a sand mold like a cast iron process. This leads to an incredibly smooth cooking surface from the factory. And that’s because carbon steel is much less brittle so it can be stamped or hammered without cracking. The main reason that carbon steel pans are lighter is that they can be made significantly thinner. And that’s significant when you’re trying to flip and toss ingredients in the pan. But, that is about a pound and a half lighter than a similar-sized cast iron model from Lodge. The 10-inch Misen carbon steel pan still weighs close to 4 pounds. Now, I wouldn’t call this a lightweight pan. What sets carbon steel apart is that it’s lighter and less brittle. Also like cast iron, it can handle a lot of abuse as well as very high temperatures. Like cast iron, carbon steel is raw and uncoated so it will rust if it’s not cared for properly. They’re excellent multitaskers in the kitchen and can easily last a lifetime. I like to think of them as the lighter, more nimble cousin to the trusty cast iron pan. Why Choose A Carbon Steel PanĬarbon steel pans often get compared to cast iron skillets, and that’s a good place to start since a lot of home cooks have an old cast iron lying around. Here are the most important factors to think about when buying a carbon steel frying pan from Misen or anyone else. Luckily, I’ve been putting the Misen carbon steel pan through its paces. The downside is that you can’t get your hands on their products before you buy them, like you might with items offered in a traditional brick-and-mortar store. The upside to being direct-to-consumer is that you’ll save a bit of money by buying directly from Misen because there are no middlemen markups on the items. And, since they are a direct-to-consumer company, you won’t see any of the products lining the shelves of your favorite kitchen stores. Misen is a fairly new cookware brand that was founded in 2015. You just have to figure out if the brand’s angle fits into your kitchen preferences. What Makes Misen Unique?Įvery culinary company has its own unique “angle,” and this one is no different. Today I’ll share my experience and the things you should know about Misen’s carbon steel, especially if you are comparing it against traditional brands. Misen was kind enough to send me one of their pans to season and test in my kitchen. Misen is the new kid on the block competing against French companies that have been making carbon steel pans for over a century. I love that they can take a beating, handle incredibly high heat, and I can use them for delicate fish and eggs, or to put a hard sear on a steak. I’ve been cooking with this type of pan in restaurant kitchens for years. However, if you’re already a carbon steel aficionado, you may not perceive as much benefit from the updated design.Ĭarbon steel pans are a mainstay in professional kitchens, but they’re definitely a little less common with home cooks. They still require some care and maintenance, but they offer incredible durability and can develop an impressive “non-stick” coating. Misen has taken a pan that has always been a mainstay in professional kitchens and made it more approachable to the home cook.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |