Carbon Steel Pans

S

SCTorrero

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Aug 30, 2021
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Anyone here have any recommendations for forged carbon steel pans? Experience with production pans is welcome (like DeBuyer, Mafter, etc.), but also interested in small shops or more bespoke options.

Thank you!
 
I have Misen 8" and 10" carbon steel pans and am pleased with them. Be aware that they are on the heavy side.
Mine are NOT pre-seasoned.
They are PRC, which doesn't thrill me, but they work well.
 
I have a few of the French DeBuyer that I use for crepes. I usually stop at Smoky Mountain Knife Works on the way back to Florida. Across the street from them is the Lodge outlet that I also hit. I have started to add some Lodge carbon steel and to be honest I cannot tell the difference, from a functional point of view from the French made pans. I buy a removable silicon handle guard for each pan and leave them on rather than swap them out.
 
Misen has a new carbon steel skillet that is case hardened. It's as close to non-stick teflon as anything I've ever used. So far, I'm very impressed. Very little maintenance, and is very non-stick with just a touch of oil.
 
sodak said:
Misen has a new carbon steel skillet that is case hardened. It's as close to non-stick teflon as anything I've ever used. So far, I'm very impressed. Very little maintenance, and is very non-stick with just a touch of oil.
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Do you have one? I've been tempted since they came out.
 
Aardvark said:
Do you have one? I've been tempted since they came out.
Click to expand...
Yes, it came in time for Thanksgiving. We have a full house with family, I've encouraged everyone to try it, and everyone is extremely impressed. Food slides around and with a little oil (butter, lard, olive, avocado), and absolutely zero sticking so far. Cooked eggs, pancakes, sauces, etc. They say it's not quite as non-stick as teflon, but I honestly can't tell the difference.

The best part is - no coating, just a case hardened carbon steel surface.
 
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Sharp Steel said:
How much of a difference is there between the carbon steel and cast iron, if any?
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I assume you mean performance and not cost. Carbon steel acts just like thinner cast iron. Heats up faster, doesn't retain heat quite as well due to reduced thermal mass.

Case hardened carbon steel takes it to a different level. Acidic foods are no problem. Soap and water are likewise no problem. While it might season a little over time, you don't have to worry about preserving the seasoning. It's on a whole different level. The only thing you can't do/shouldn't do is put it in the dishwasher. Very, very non stick right out of the box.
 
sodak said:
I assume you mean performance and not cost. Carbon steel acts just like thinner cast iron. Heats up faster, doesn't retain heat quite as well due to reduced thermal mass.

Case hardened carbon steel takes it to a different level. Acidic foods are no problem. Soap and water are likewise no problem. While it might season a little over time, you don't have to worry about preserving the seasoning. It's on a whole different level. The only thing you can't do/shouldn't do is put it in the dishwasher. Very, very non stick right out of the box.
Click to expand...
Which size did you get? Was thinking of adding the 10" to my Christmas list.
I will not comment on the idio... I mean, efficacy of putting skillets in the dishwasher. But, if you do it, be sure to put them next to the wooden-handled carbon steel knives.
 
sodak said:
Misen has a new carbon steel skillet that is case hardened. It's as close to non-stick teflon as anything I've ever used. So far, I'm very impressed. Very little maintenance, and is very non-stick with just a touch of oil.
Click to expand...

Found it on the Misen site, says they are nitrided. Interesting, going to get one and give it a try.
 
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Aardvark said:
Which size did you get? Was thinking of adding the 10" to my Christmas list.
I will not comment on the idio... I mean, efficacy of putting skillets in the dishwasher. But, if you do it, be sure to put them next to the wooden-handled carbon steel knives.
Click to expand...
I got the 12 inch size, lol....
 
sodak said:
Misen has a new carbon steel skillet that is case hardened. It's as close to non-stick teflon as anything I've ever used. So far, I'm very impressed. Very little maintenance, and is very non-stick with just a touch of oil.
Click to expand...
Are they case hardened or nitrated or both?
 
Nitriding is one method of case hardening, although it isn't normally called case hardening in cookware. Nitriding in cookware has been around for a long time but seems to be getting more popular recently.

There have been good and bad reviews on the Misen as well as questions about whether or not there is some sort of coating that causes it to be more non stick initially. Here is one interesting thread on this pan:

www.kitchenknifeforums.com

Did anyone else order the misen "non stick" carbon steel pan ?

Anyone else order one ? I got email today that mine is shipping shortly . I'm intrigued to check it out..... Carbon steel that is treated in a nitrogen rich oven to creat a non stick pan . No coatings. No chemicals . I'm intrigued to say the least . I'm a fan of misen cookware , soni am hopeful...
www.kitchenknifeforums.com www.kitchenknifeforums.com

There are quite a few youtube videos as well, some loving it and some saying the non stick doesn't last.

Personally I think any carbon steel or cast iron pan can be non stick, but the nitriding means it is a bit more versatile and doesn't need as much seasoning or care.
 
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