@@MisenKitchen thanks, i already did that. My question was because my oven is small it can't fit the 12" pan, so i was looking for a solution. By the way im a backer from Spain, really love the pans.
Ever notice that these kind of videos don't do this process on an ELECTRIC stove? Which most of us are unfortunate to have to work with these days... I love cooking on a gas stove😍
So true. And because of the way electric stovetops heat-up through cycling, EVERYTHING sticks worse than on a traditional gas stove. A constant and consistent temperature help prevent sticking, but when your stove top turns on all the way high, then turns off for a minute and keeps cycling like that it's a nightmare to regulate temp. What I've found helps on electric stovetops is to heat the pan on medium heat for 5 or 6 minutes before cooking, warm up the pan really nicely before you start cooking, because then the cycling affects the pan less, so you'll find it heats much more evenly. Hopefully that helps!
Avacado oil and olive oil contain fiber which leaves behind carbon deposits. Season with those and you'll be redoing your pans in no time. Just use grapeseed, sunflower or a paste blend with beeswax called Buzzywaxx.
@@MisenKitchencould you please also do a video on how to cook with your carbon steel? At what temperature? When to add in the oil and food will also affect the nonstick surface I believe even we repeat that seasoning method multiple times. Thanks
if you heat the whole thing before applying fat/oil, it should set instantly. you only need to do one as well. i suspect this "multiple layers" and adding oil before the pan is hot only helps those that do not heat their pan hot enough. with carbon steel, it's easy to tell what is hot enough. it will turn purplish to black, then after black it will become a shiny bluish steel color. once it reaches that, it's ready for fat/oil.
Yes. This is because the patina serves two functions; to create a non stick surface AND to protect the pan from rusting. Because you're most likely using a carbon steel/cast iron pan (both prone to rusting) you'll be better off doing this on the outside as well.
Seems, from their website, that they aren't selling the carbon steel pans anymore (except for the wok). And now they have an entire selection of Misen non-stick pans. I haven't seasoned my carbon steel pans yet but I'm wondering (as some folks commented below) if the carbon steel doesn't quite get to "non-stick" just less-stick.
Can anyone explain how this method will affect overall performance, since you are not seasoning the outside and the handle? Will those areas rust over time since they aren't seasoned?
The handle is stainless steel. You don't need to, and cannot season it but it will not rust. You can season the outside if you want to, but as long as it has a layer of oil on it shouldn't rust, and will probably season on it's own over time
I can't get it to work. Seasoned my pan several times but eggs still stick to it like I'm cooking on cement. I use plenty of olive oil when cooking also.
I have tried several recommended methods for seasoning my DeBuyer pans but best result was in oven at 475°F for one hour after each microcoat of Buzzywaxx Green Blend allowing 3 hours cooling between coats- PERFECT!
@@collinryan2739 Just replying on behalf of the original commenter - I have a non-pro de buyer and the general consensus is to avoid seasoning it in the over for more than 10 minutes because of the enamel coating on the handle. I'd argue that 10 minutes is not enough to thoroughly season the pan. I myself is stuck with a non-pro, and an electric stove top. Bad combination. I'm planning to return this since I would have no proper way to season the pan.
@@MisenKitchen As an Italian me and my family cooked all our lives with EVOO, including deep frying. checking with a temp probe and an infra red thermometer EVOO has a very high smoke point. Also scientific research shows that EVOO has an outstanding oxidation resistance when cooking . Don't have the link to that research but it's online for free 👍👍
Before placing the pan in the heat i have to remove the shipping wax or can place it as that?
@@MisenKitchen thanks, i already did that. My question was because my oven is small it can't fit the 12" pan, so i was looking for a solution. By the way im a backer from Spain, really love the pans.
Ever notice that these kind of videos don't do this process on an ELECTRIC stove? Which most of us are unfortunate to have to work with these days... I love cooking on a gas stove😍
So true. And because of the way electric stovetops heat-up through cycling, EVERYTHING sticks worse than on a traditional gas stove. A constant and consistent temperature help prevent sticking, but when your stove top turns on all the way high, then turns off for a minute and keeps cycling like that it's a nightmare to regulate temp. What I've found helps on electric stovetops is to heat the pan on medium heat for 5 or 6 minutes before cooking, warm up the pan really nicely before you start cooking, because then the cycling affects the pan less, so you'll find it heats much more evenly. Hopefully that helps!
why did you guys discontinue the carbon steel pan?! i need a 10" my 12 is too big and heavy
What is the proper way to clean the pan after cooking and then prepping for storage until next use?
Can you season a carbon steel wok with this method?
Sorry, total of six coats.
avocado oil is good too!? its 520F
Avacado oil and olive oil contain fiber which leaves behind carbon deposits. Season with those and you'll be redoing your pans in no time. Just use grapeseed, sunflower or a paste blend with beeswax called Buzzywaxx.
about how long should each seasoning layer take?
@@MisenKitchencould you please also do a video on how to cook with your carbon steel? At what temperature? When to add in the oil and food will also affect the nonstick surface I believe even we repeat that seasoning method multiple times. Thanks
if you heat the whole thing before applying fat/oil, it should set instantly. you only need to do one as well. i suspect this "multiple layers" and adding oil before the pan is hot only helps those that do not heat their pan hot enough.
with carbon steel, it's easy to tell what is hot enough. it will turn purplish to black, then after black it will become a shiny bluish steel color. once it reaches that, it's ready for fat/oil.
@misen kitchen are y’all aware that the video link embedded on your website is broken?
Nice hassle free tutorial, thanks
Do I need to put oil on the bottom of the pan?
I’m wondering the same thing, because for my cast iron, I coat everything...
Yes. This is because the patina serves two functions; to create a non stick surface AND to protect the pan from rusting. Because you're most likely using a carbon steel/cast iron pan (both prone to rusting) you'll be better off doing this on the outside as well.
What about Grapeseed oil?
That burner is kick ass! What model is it?
I would like to know as well
looks like it's a Gas One brand
Do you need to season the bottom of the pan or the handle?
No. Just the part where you want it non-stick (the part where you cook).
@@engu1348 but won’t those parts rust being exposed to air/moisture?
use common sense
I love my pans
Seems, from their website, that they aren't selling the carbon steel pans anymore (except for the wok). And now they have an entire selection of Misen non-stick pans. I haven't seasoned my carbon steel pans yet but I'm wondering (as some folks commented below) if the carbon steel doesn't quite get to "non-stick" just less-stick.
Yeah my folks had a carbon steel pannand a skilled that onenfos fronyour fryups and the other was for your stove top kind of baking
Can anyone explain how this method will affect overall performance, since you are not seasoning the outside and the handle? Will those areas rust over time since they aren't seasoned?
The handle is stainless steel. You don't need to, and cannot season it but it will not rust. You can season the outside if you want to, but as long as it has a layer of oil on it shouldn't rust, and will probably season on it's own over time
The handle is epoxy coated.
The outside gets coated via evaporation and condensation of the oils.
I can't get it to work. Seasoned my pan several times but eggs still stick to it like I'm cooking on cement. I use plenty of olive oil when cooking also.
I find that it helps to get the pan fairly hot before adding cooking oil.
I have tried several recommended methods for seasoning my DeBuyer pans but best result was in oven at 475°F for one hour after each microcoat of Buzzywaxx Green Blend allowing 3 hours cooling between coats- PERFECT!
Did you have a pro?
@@collinryan2739 Just replying on behalf of the original commenter - I have a non-pro de buyer and the general consensus is to avoid seasoning it in the over for more than 10 minutes because of the enamel coating on the handle. I'd argue that 10 minutes is not enough to thoroughly season the pan.
I myself is stuck with a non-pro, and an electric stove top. Bad combination. I'm planning to return this since I would have no proper way to season the pan.
Olive oil has a very high smoke point , who told you It's low ? 😂😂😂🙈🙈
@@MisenKitchen As an Italian me and my family cooked all our lives with EVOO, including deep frying.
checking with a temp probe and an infra red thermometer EVOO has a very high smoke point.
Also scientific research shows that EVOO has an outstanding oxidation resistance when cooking .
Don't have the link to that research but it's online for free 👍👍
So I don't have to do the steps that came with my pan? All the instructions use the over for removing shipping wax and for seasoning. Thanks
Just got mine and I’ve already seasoned it. Great product. Sponsor me lol!!