Pots and Pans

Can anyone tell me about carbon steel pans, and specifically Misen? I've been loving our cast irons, but my wife finds them too heavy (and they are admittedly unwieldy for certain functions). Supposedly a carbon steel is "the best of both worlds" but I've also heard the seasoning can be challenging.

it's kind of weird that the two materials are compared so frequently since the weight disparity means they respond very very differently. to me they're much closer to stainless with the theoretical benefit of a natural nonstick coating. nothing wrong with that.

idk why misen specifically would be important, these pans are pretty generic. i got the bk black steel from sur la table which is preseasoned and it's been just fine.

just bc they did a good job targeting me with ads I guess. It seems like the prices atm are pretty similar to the BK - they are doing a bundle of a 12" and a 10" for about $100.