Pots and Pans

Message Bookmarked
Bookmark Removed
Not all messages are displayed: show all messages (26 of them)

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.

longtime caller, first time listener (man alive), Sunday, 28 November 2021 02:23 (one year ago) link

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.

call all destroyer, Sunday, 28 November 2021 02:32 (one year ago) link

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.

longtime caller, first time listener (man alive), Sunday, 28 November 2021 02:37 (one year ago) link


You must be logged in to post. Please either login here, or if you are not registered, you may register here.