Misen Carbon Steel Pan

[Oblio]

Just arrived on the front porch!

I've never owned a carbon Steel pan, and am very excited. Currently seasoning.

 

[Oblio]

So seasoning took a bit longer than expected, but I wanted to get it right. Cooked some shrimp fajitas and was fairly non-stick, which will of course improve with use. From what I can tell, this is a very high quality item.

 

[Colin_T]

How did you season the pan?
Is it a frying pan or a wok?

Carbon steel is just steel mixed with carbon to produce a stronger type of steel. They use carbon steel to make Samurai swords.

 

[Oblio]

How did you season the pan?
Is it a frying pan or a wok?

Carbon steel is just steel mixed with carbon to produce a stronger type of steel. They use carbon steel to make Samurai swords.

10" Frying pan, it's awesome.
Seasoned with coconut oil.

Basically put a light film on it, wipe to nearly dry, heat med-high to light smoke, let cool, Repeat about 6 to 8 times.

Carbon Steel Care Guide | Misen

Discover how to care for your new Misen Carbon Steel Pan and learn how seasoning it right can lead to a natural nonstick surface | Misen

misen.com

 

[Colin_T]

cool

did you have the doors and windows open when smoking it?
or did the smoke alarm go nuts

now make sure nobody washes it with soapy water or in the dishwasher

 

[Oblio]

cool

did you have the doors and windows open when smoking it?
or did the smoke alarm go nuts

now make sure nobody washes it with soapy water or in the dishwasher

Nah, not too much smoke. I'm used to watching to make sure my cast iron pans don't get the same fate

 

[Colin_T]

The last time someone seasoned a wok in my place, the smoke alarm went nuts and the neighbours called the fire department

It was good to know the neighbours were on the ball but the fire department wasn't needed. They all had a good chuckle when they found out it was a burnt wok

 

[Oblio]

Cooked a 10 oz sirloin last night and it did an excellent job. As recommended by the manufacturer while breaking it in, I used plenty of oil (actually Ghee) while cooking. At the final finishing (to 128 deg F with a Thermapen) and basting with Ghee, I added some seasoning which did burn and stick a bit but came off without too much scrubbing. I had a similar result with bacon this AM. Any burnt bits came clean with light scrubbing with a foam pad similar to a filter sponge. Fried egg in a bit of bacon grease was nearly non-stick.