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For the Cooks: Misen Non Stick Carbon Steel Pan?

wwenze said:
Looks like the secret to obesity issues
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I find no issues in using fat and staying thin. Especially if it's not saturated it can be beneficial for your health, in moderate amounts. If I was getting too heavy my experience is to cut down in meat and cheese and increase veg and fruit is more effective. Doing sports is good for your health but has marginal effects on staying thin ime. Same with focus on using oil.
 
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Marc v E said:
I find no issues in using fat and staying thin. Especially if it's not saturated it can be beneficial for your health, in moderate amounts. If I was getting too heavy my experience is to cut down in meat and cheese and increase veg and fruit is more effective. Doing sports is good for your health but has marginal effects on staying thin ime. Same with focus on using oil.
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This, and, (partly still unknown) genetic factors. A mystery to me (even though this is a part of my profession) are people who may eat too much and never get obese. One branch of my (large) family is like that. If I ate like them I would look like an elephant... In "my" former academic hospital some scientific studies were done on this, but couldn't find the cause.
/OT.
 
Does anyone here have any experience with Caraway ceramic nonstick cookware? My wife and I tried a ceramic pan years ago when they first came out, and it was horrible. It lasted less than 6 months before the ceramic coating wore off. Caraway promises theirs is much better, but I'm skeptical.
 
mSpot said:
A bill to ban PFAS from cookware and some other products passed the California legislature and is awaiting the governor to sign or veto it.
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California governor Gavin Newsom vetoed the bill. It would have blocked the sales of children’s products, food packaging and cleaning products with PFAS starting in 2028, and cookware with PFAS starting in 2030.
www.nytimes.com

Newsom Vetoes California’s Ban on ‘Forever Chemicals’ in Cookware

Mr. Newsom said he was concerned that the measure restricting PFAS chemicals would make pots and pans more expensive for Californians.
www.nytimes.com www.nytimes.com
 
Charred some sauced/ marinated beef strips (from a Korean store) the other night in the medium-sized Misen pan. Charred beautifully. Stirred in a couple eggs and made a really good omelet. Nothing stuck, and no fat was added other than the little that rendered off beef. Pan wiped clean with a paper towel. The pans have exceeded my expectations so far.
 
Yay! I finally managed to bake an egg completely non-stick with a stainless steel pan.

The trick for me was to keep waiting a bit longer, until the droplets also started to appear in the middle of the pan. The sides warm faster due to the shape of the flame underneath it. I used to think the pan was ready when water quickly evaporated in the center and the 'dancing droplets' appeared in the rest of the pan.
 
This is an excellent video by Chris Young, who was one of the authors of Modernist Cuisine. In this video, he discusses different materials for pans, heat conductivity, and pan surface. His winner? Apart from his $4000 silver pan, it was ... a tri-ply pan with carbon steel interior (for the non-stick), stainless steel exterior (for durability), and aluminium core (for heat distribution). It was not made by Misen though, it's Strata.

 
Pareto Pragmatic said:
The pan looks good, but every coated pan will eventually fail.
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Ok, I have seen some tests now, and this thing does look like it will hold up to short term abuse... and so longer term regular use.

The cooking performance was described (summarizing) as somewhere between carbon steel and non-stick. So it is likely the ideal pan for a lot of things. If I were in the market today, I would likely go this route and not a classic carbon steel for an all around pan.
 
respice finem said:
TW, at 500F (260 °C) whatever you fry, will produce way more carcinogens, trans fats, etc... Life is deadly with time :)
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the problem is that when you start adding stuffs to the pan its temp will drop significantly. you will leave an empty pan too hot, much easier than a pan with stuffs in it.
I haven't replaced my nonstick pan since I threw them out from wearing. Not because of teflon concern but more because I want things that lasts
 
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