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Henchmen4Hire
January 23, 2026
Know what you're buying before you start frying
Welcome to another totally honest and real review of an expensive thing I had to buy because I don't get free stuff. (Let's change that, peeps!)[CARBON STEEL vs "NON-STICK" CARBON STEEL]Both kinds of pans are made of carbon steel, and both have non-stick properties. However, the kind marketed as "non-stick", like this one, is nitrided carbon steel. It undergoes a heat treatment that makes it harder, meaning more resistant to damage and more non-stick. It requires less maintenance than a normal carbon steel pan.Be advised Misen sells both kinds of pans, so make sure you buy the one that specifically says "Nitrided" somewhere in the description.[WHAT KIND OF COATING DOES THIS PAN USE]This Misen pan doesn't have any kind of coating. There are no toxic things that will flake off into your food. It's a bare metal pan that is non-stick because of the properties of the nitrided carbon steel, with help from a little seasoning. The core is aluminum, sandwiched between carbon steel layers, to help with even heating.[HOW HEAVY IS IT?]This pan is lightweight, anyone can flip food in it with ease.[HOW BIG AND DEEP IS IT? I LIKE IT BIG AND DEEP.]You can get these Misen pans as wide as 12 inches, but I got the 8-inch to test. It has plenty of room to cook for 2 people, though the pan is shallower than other carbon steel pans I've tried. For comparison, the American Metalcraft pans look like buckets compared to this one.[DOES IT WORK?]Yeah, it's great right away. You need to add a bit of oil as usual, and seasoning/slipperiness will get even better over time. The instructions specifically say not to use delicate foods like eggs to start with, so that's what I started with because you can't tell me what to do. A bit of avocado oil (or any high smoke point oil) swished around covered the pan evenly. Wiped most of it off and fried an egg in there, and it didn't stick. No complaints.[DO I NEED TO TREAT THE PAN LIKE A BABY UNICORN?]Yes and no. If you're cooking a lot of acidic foods, you should rub a bit of oil into it after rinsing it clean and putting it away, but that's basic seasoning. Aside from that, there's some stuff to consider, like don't put it in the dishwasher, and use low-medium heat to cook most things. Go ahead and crank it up to sear meats though. The website does a good job of explaining how to keep it in great shape, and it's all easy stuff.I don't suggest gifting this kind of pan to stubborn people who refuse to change the way they do things, because they won't appeciate it and will ruin it. If they refuse to cook with lower temperatures and not so much oil, screw them, buy the pan for yourself and enjoy years of slippery bliss.
✔ Verified Purchase
Really non-stick! Handle may be too round
Very surprised by how non-stick this was out of the box. I haven't tried deeply caramelized items (steak, etc) but everything else I have cooked with just slid right out. Nice hefty pan feels solid and like it will last a long time. No rust or concerns about maintenance of non-stick surface.Only minor complaint so far would be the handle is a bit too rounded for comfortable control when trying to do the pan toss thing when when trying to flip food over or when turning the pan to the side to pour food onto a plate.Overall a great pan with no artificial coating which should last many many years in my kitchen.
✔ Verified Purchase
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Rebecca T
February 04, 2026
Least Non-Stick Pan I’ve Owned
Would not recommend. Probably the least non-stick pan I have ever had.For a pan that’s supposed to get better with age, offering only a 30-day return policy seems like they know that claim is not true.Bought one for myself and one for my son and he has had the same issues.
✔ Verified Purchase
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K. Keller
February 01, 2026
Great pan! Goodbye Teflon!
I have stainless, cast iron, and non-stick pans. They all perform exactly like you might expect. Like many people, we decided it was time to stop buying and replacing non-stick pans, so I began researching carbon steel. I have a carbon steel griddle outside and it works fine, but I came across Misen nonstick carbon pans. Bought the 8” just to see how it works with omelets. Unbelievable. Great results the very first time! We have used it for every meal this week with no problems. Super-quick cleanup because nothing sticks to it. What I haven’t yet tried: high-temp searing. For that, I’ll buy the 12” carbon nonstick pan and try searing a KC strip. My cast iron pan is the go-to for a good sear, but I’m curious how this pan will perform. Short-story: Misen is now my first choice in pans. And the old coated non-stick pans are going in the landfill.
✔ Verified Purchase
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caligirl
January 23, 2026
Even heat. Cleans quickly
I ordered this pan to replace a Teflon coasted pan that was showing wear. I really like it. It is a good weight, not too heavy, but feels like quality. I followed the instructions to heat the pan first and then apply some oil to season it. I preheat the pan for each use and then add a little bit of oil. Everything I have cooked does not stick to the pan and cleaning is a breeze. I do not put this pan in the dishwasher (I have not ever put my cookware in the dishwasher.) Just a bit of soap and cleaning cloth and any remaining food comes right off.
✔ Verified Purchase
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R. Singleton
January 28, 2026
Disappointing - kind of non-stick, but not really
I've owned this for over 3 months now, and I've taken care of it strictly by the rules, hand-wash, thin layer of oil when storing, etc.The non-stick egg is a parlor trick. Yes; heat the pan, add some oil, add an egg (scrambled or not) and it won't stick. But do a typical breakfast; cook some bacon or some sausage first, then cook the egg. It sticks. How about something more of a challenge than a scrambled egg or plain egg omelette? Put some vegetables in the skillet, pan roast them, mix in the scrambled egg, and instead of an easy release you get a sticking apocalypse. Frankly, almost anything other than a plain egg is going to stick, protein or veg. It has not gotten better over time, it is the same sticking surface it was when I used it the first time.I'm not a newcomer to this; I've been cooking and cleaning for over 50 years. My cast iron and stainless steel pans work better, and are more reliable. My stainless steel skillets certainly are much easier to clean and go in the dishwasher.This Misen skillet gets points for generally even heat from my induction stove. I've found a lid that works with it. If I just assume it is a standard sticky-surface skillet, then I'm not disappointed. I paid $110 for a skillet that is only non-stick with an egg. That hurts some. I'm glad that I tested these with the 8" first before buying the larger ones.
✔ Verified Purchase
