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For the Cooks: Misen Non Stick Carbon Steel Pan?

RexrothPigeon said:
No, because crust isn't just "a thicker layer" of crumb--it's chemically transformed.
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Chemically transformed from materials already there, including the mix of gasses in the atmosphere. No additions (extra nitrogen) used.

We aren't going to get anywhere on this very minor point, but I appreciate your attention to detail. I think the main issue on our points of view is that I see "another material" as key to "coating", you don't.

For me, dissimilar materials are an issue in cookware over time, practically speaking from experience. So that's likely the reason for my focus.
 
BlackTalon said:
does that mean no 3- or 5-ply cookware for you?
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Egg pan is layered, I have a SS saucepan with an aluminum core I use regularly. But for high heat? Cast iron and carbon steel. I do go ripping hot regularly. And never go acidic food in them for very long at all.

I also have a messed up ceramic coated pan I use for some things. It's life as a true non-stick was short, but now it has a good mid level kinda non-stick but enough stick to brown things well level of performance. It's thinner, so it is also my "Oh no, I forgot to do X" pan, since it can heat up fast.
 
Pareto Pragmatic said:
Egg pan is layered, I have a SS saucepan with an aluminum core I use regularly. But for high heat? Cast iron and carbon steel. I do go ripping hot regularly. And never go acidic food in them for very long at all.

I also have a messed up ceramic coated pan I use for some things. It's life as a true non-stick was short, but now it has a good mid level kinda non-stick but enough stick to brown things well level of performance. It's thinner, so it is also my "Oh no, I forgot to do X" pan, since it can heat up fast.
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I have several honeycomb bottom Greenpans. I found them at a thrift store, they are aluminum, and won’t work on induction cooktops, which might explain why they were donated. I use them to sear meat, and they produce a nice pattern.
 
Pareto Pragmatic said:
"Crafted from carbon steel hardened in a nitrogen-rich oven to form a naturally nonstick, ultra-tough surface that gets more nonstick over time."
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I love language! ... and marketing...

I feel this odd compulsion to point out that air is nitrogen-rich.
:cool:

EDIT: and "more nonstick"... I stand in awe. ;)
 
respice finem said:
If such a ban were issued: What keeps people from bringing Teflon pans etc. from another state, or ordering them online?
In the end it might only hurt own production and sales.
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That's right! If Teflon is outlawed, only outlaws will have Teflon. :p

wwenze said:
The black cancer tastes nice tho
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Darned tootin'!*
To quote the Grateful Dead: I may be goin' to hell in a bucket, but at least I'm enjoying the ride!
______________
*with apologies to the rest of the world if this is too darned American.
 
I like carbon steel, but my go to pans are cast iron..the ones I use are over 60 years old, Wagner Ware. Very smooth surface, a bit lighter than modern cast iron, and can be used to cook eggs, without issue... Here a 10 1/2 " and a 6." Don't know why the pics came out sideways...
 

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my parents gave us a WagnerWare dutch oven when we got married (over 40 years ago!)... it's a bitchen piece of our kitchen armamentarium. :) We broke its glass top some years ago :( and have been using a good replacement "aftermarket" cast iron top our son got us a few years back for it.
 
BlackTalon said:
"They can have my Teflon when they pry it out of my cold, dead fingers... Oh crap, it slid right out of my hand and now they have it..."
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"but screw it, I still can use a normal pan and PTFE spray" :)
 
Looks like the secret to non stick eggs is mainly temperature and enough oil or butter.

There's videos on carbon pans that are non stick, same for cast iron and stainless steel.
Here's one with a cast iron pan:

 
levimax said:
Since you are a metal expert I have a question. Why does my cast iron pan "sear / brown" things differently (better) than other materials seemingly at the same temperature?
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I'm more like a rule of thumb metallurgist but I think it's because cast iron is slower to heat up and cool down than other materials. Also the pans are thicker. Maintaining an even temperature is easier. I could be wrong.
 
respice finem said:
If such a ban were issued: What keeps people from bringing Teflon pans etc. from another state, or ordering them online?
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I don't know what other states are doing, but the California regulation only involves sales of new products. The regulation doesn't apply to used products, and bringing in Teflon pans from elsewhere for personal use would be allowed.

Individual states ban plenty of different products, and such bans include purchases shipped into the state (such as online sales). In California, it includes certain types of tobacco and fireworks products, food and cosmetics that contain certain additives and chemicals, etc. Teflon pans would just be added to the list. Basically the seller is supposed to know if their product is not allowed to be shipped to a certain state. I honestly don't know the logistics of how it all works, such as enforcement and penalties.
 
If the surface of the pan is nitrogen rich can I assume it's oxygen free? We all know audiophiles need oxygen free metal for the highest fidelity sizzle.
 
Marc v E said:
Looks like the secret to non stick eggs is mainly temperature and enough oil or butter.

There's videos on carbon pans that are non stick, same for cast iron and stainless steel.
Here's one with a cast iron pan:

Click to expand...
Looks like the secret to obesity issues
 
mhardy6647 said:
my parents gave us a WagnerWare dutch oven when we got married (over 40 years ago!)... it's a bitchen piece of our kitchen armamentarium. :) We broke its glass top some years ago :( and have been using a good replacement "aftermarket" cast iron top our son got us a few years back for it.
Click to expand...
Always someone who throws out a word I gotta look up... "Armamentarium...:) lol... A compete list of tools used for a task....
 
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