Give yourself permission to fail. I'm new at doing seasoning as well and it's baby steps for me. Just keep in mind that these pans are built like tanks (I got two of them) and unless your planning to put those suckers under some major abuse (such as settling serious arguments) the worse that will happen is that you have to re-season. I've watched too much of the Culinary Fanatic channel and I'm going for the Pan as Art look. A nice deep black finish. So I'm going to do both the stovetop and oven technique to get that all over, slick, inky finish. The pans are worth my time.
Just about to season my newly-received Misen pans. Given that you have a seasoning video each with the oven and the stove-top, is the oven the preferable way to go? It seems that with the oven you can season the bottom whereas on the stove-top you can't. I'm curious what other pros/cons?
@@KarenRothNutrition you can definitely cook with butter or cook bacon in your carbon steel pan (from misen). They were just highly suggesting to not do the actual seasoning process with butter or meats. Best way to do the initial seasoning or touch up seasoning is either with vegetable oil, canola oil or grape seed oil.
I just got 2 pans and there weren't any instructions except what was on the wax container. I didn't wash the pans before beginning seasoning (cause it didn't say to) I did 3 rounds of seasoning but my first batch of fried eggs stuck horribly. Can I/should I start over??
What's the thickness of the pan wall? What's the weight of each pan? Where are they made? Is the bottom slightly concave to prevent convex warping? Are they readily available in 2022 or by pledge only?
I tried to season on electric stove top, it was not even and it slides a lot when hot. Seasoning in the oven now and afraid my smoke alarm will go off, so much smoke. Not sure I can do it regularly. And if it still slides on my stove top like crazy, it is going back unfortunately.
agreed - they should have mentioned to remove it. I watched the video as well, where they casually mentioned it. But that slip of paper ought to mention the handle and maybe also what kid of oil to use.
@@andrewgregory6117 Same thing here but I hadn't watched the video so after spending almost a full day seasoning in the oven with the silicone handle I find that it should have been removed and better instructions for seasoning on stovetop. Lots of information seems to get lost - I just ordered a second skillet (different size) thinking it was the lighter weight and now I discover it's not the lighter weight skillet.
It is my understanding (suspicion) that seasoning the outside of the pan is primarily about rust protection. Since I don’t plan on cooking with the bottom of the pan, does the outside need repeated seasonings, or is once enough?
hello i have a question... i season 3 time in the oven my pans but sometime i have little spot where the fresh oil dosent stick to previous seasoning... its like trying to season a regular non stick pan... the oil dosent stick... when i cook egg there is no sticking at all... pan work like a charm but hard to season again because oil dosent stick ( previous seasoning dosent absorb the oil at some little places)
It creates some smoke but not a lot. Make sure to use a high smoke point oil like vegetable, canola or grape seed oil. Do it on a nice day and have a window open for air flow. It will totally be fine.
@@patchesdriftwood34 I have gone thru 2 pans. Washed it with the chain. This is the 3rd pan I bought. Baked it at 400 for 40 minutes. Then did the oil and salt on burner. Also used ajax. Can't get coating off help
@@vincenzaperriano876 when you mean you can’t get the “coating” off, do you mean the season on the pan(referring to the color change on the pan itself)?
@@vincenzaperriano876 does food seem to stick to those darker spots? You can actually leave a little bit of wax, it can help with the seasoning. You don’t have to worry about scrubbing clean your pan, most of the time it just needs to be wiped out.
@@MisenKitchen thank you for your reply. I have been wondering about that. This video mentions using soy bean oil. Crisco all vegetable Shortening has that in it. It also has Palm Oil and both of those have a high smoking point. Is it ok to use the Crisco to season the pans?
It doesn’t cause smoking or stickiness when you season the whole pan. If you have an electric cook top, It’s highly recommended to do the oven method; since it will give you an all around even seasoning, the walls of the inside of the pan and on the bottom.
@@Orr_s I see what you mean now. Your pan wont smoke on the burner if you have seasoned the whole pan (including the outside); nor will it cause any stickiness.
@@patchesdriftwood34 awesome thanks! I been slacking but i did season it once its a cheaper Vollroth one and the first seasoning did come out well i wanna do two more times before cooking. I used the Crisbee cast iron and carbon steel stick after a little research and seems to work well. Smoke points around 450 degrees. Next i wanna get some made in cookware and their wok
@@Orr_s you’re very welcome! And nice, I haven’t tried those pans but I’m sure they are well. My current go to is the De Buyer mineral B carbon steel. My personal opinion with seasoning, I’d you do it right the first time you won’t need to season it multiple times before cooking/1st use. 1 good base seasoning is all you need and then just start cooking from there. The best natural seasoning is from cooking.
I Just got a new pan and wanted to give 2 or 3 seasoning before I start cooking in it. My question is ,do we need to wash the pan in between repeated seasoning? Thanks
I wouldn't wash it, unless it's a super brief rinse to remove dust or something. You only want to do a full wash with a scrubber and soap when it's brand new to remove the factory wax coating (to protect the pan from rust during shipping), or if the pan is sticky/improperly seasoned and you want a do-over :)
I am going on the THIRD time for re-seasoning my 10-inch pan and this will be the last! So far I have not been satisfied with the pan's performance, so if THIS time does not improve then I am giving it away and buying a cheap pre-coated pan. My pan never got to the place of being "non-stick". Bacon, and other high fat meats still stuck to the pan and left a residue that was difficult to remove. I had great hopes for the pan, but have been disappointed. On the other hand, I have a 8 inch pan from a rival that I only use as an egg pan and it performs perfectly. Maybe it is just me, but I won't spend another dollar on Misen. Others may be pleased with the product, just not ME. Sorry Misen...
I recommend that you do not cook Bacon on it when it is not properly coated or on a thin coating. Bacon tends to strip the thin coat and burn. So continue to season it and use oily food and then you can cook bacon on it.
@@mescellaneous Yes, I DID strip it according to the manufacturer's guidelines and spent about a week seasoning it in the oven at least once a day. Still, the performance was spotty, so I donated it to Goodwill. My smaller pan works like a champ and I love it!
Does it matter which method we use? I followed the instructions in the package for getting the wax off which was the 30 minutes in the oven? Do I need to start over?
@@MisenKitchen Thanks, I stuck with the oven method. (one more round to do). It seem to be working just fine. Today I also ordered the 8" carbon steel pan. Can't wait to get cooking with them. Since the seasoning will be new, are there certain items that are best to start with. Any favorite recommendations?
Give yourself permission to fail. I'm new at doing seasoning as well and it's baby steps for me. Just keep in mind that these pans are built like tanks (I got two of them) and unless your planning to put those suckers under some major abuse (such as settling serious arguments) the worse that will happen is that you have to re-season.
I've watched too much of the Culinary Fanatic channel and I'm going for the Pan as Art look. A nice deep black finish. So I'm going to do both the stovetop and oven technique to get that all over, slick, inky finish. The pans are worth my time.
finally, a comprenhensive guide!
Just about to season my newly-received Misen pans. Given that you have a seasoning video each with the oven and the stove-top, is the oven the preferable way to go? It seems that with the oven you can season the bottom whereas on the stove-top you can't. I'm curious what other pros/cons?
If you have an electric stove the oven works best. For gas the stove top works well also.
is it ok to cook bacon or use butter in this pan because you said that you dont want butter and stuff to become part of the patina.
@@MisenKitchen thanks
I don't see a reply to this question. I'm curious too if you shouldn't cook bacon or use butter on my misen pan
@@KarenRothNutrition you can definitely cook with butter or cook bacon in your carbon steel pan (from misen).
They were just highly suggesting to not do the actual seasoning process with butter or meats.
Best way to do the initial seasoning or touch up seasoning is either with vegetable oil, canola oil or grape seed oil.
I just got 2 pans and there weren't any instructions except what was on the wax container. I didn't wash the pans before beginning seasoning (cause it didn't say to) I did 3 rounds of seasoning but my first batch of fried eggs stuck horribly. Can I/should I start over??
Yes
What's the thickness of the pan wall? What's the weight of each pan? Where are they made? Is the bottom slightly concave to prevent convex warping? Are they readily available in 2022 or by pledge only?
Best
Do you have to season your pots like this too? Just got a set
I tried to season on electric stove top, it was not even and it slides a lot when hot. Seasoning in the oven now and afraid my smoke alarm will go off, so much smoke. Not sure I can do it regularly. And if it still slides on my stove top like crazy, it is going back unfortunately.
I may or may not have known I could take off the rubber handle before doing this since it wasn’t one of the steps on the included paper 😅
agreed - they should have mentioned to remove it. I watched the video as well, where they casually mentioned it. But that slip of paper ought to mention the handle and maybe also what kid of oil to use.
@@andrewgregory6117 Same thing here but I hadn't watched the video so after spending almost a full day seasoning in the oven with the silicone handle I find that it should have been removed and better instructions for seasoning on stovetop. Lots of information seems to get lost - I just ordered a second skillet (different size) thinking it was the lighter weight and now I discover it's not the lighter weight skillet.
It is my understanding (suspicion) that seasoning the outside of the pan is primarily about rust protection. Since I don’t plan on cooking with the bottom of the pan, does the outside need repeated seasonings, or is once enough?
Once on the outside is enough, unless you see it getting stripped down or rusting a bit for some reason. Good luck!
@@eknox4748 Thank you
can i use beef tallow for seasoning?
hello i have a question... i season 3 time in the oven my pans but sometime i have little spot where the fresh oil dosent stick to previous seasoning... its like trying to season a regular non stick pan... the oil dosent stick... when i cook egg there is no sticking at all... pan work like a charm but hard to season again because oil dosent stick ( previous seasoning dosent absorb the oil at some little places)
It’s just a cosmetic and should even out over times. If your pan is functional I wouldn’t worry about it.
Does this make alot of smoke, I live in a building?
It creates some smoke but not a lot. Make sure to use a high smoke point oil like vegetable, canola or grape seed oil.
Do it on a nice day and have a window open for air flow. It will totally be fine.
@@patchesdriftwood34 I have gone thru 2 pans. Washed it with the chain. This is the 3rd pan I bought. Baked it at 400 for 40 minutes. Then did the oil and salt on burner. Also used ajax. Can't get coating off help
@@vincenzaperriano876 when you mean you can’t get the “coating” off, do you mean the season on the pan(referring to the color change on the pan itself)?
@@patchesdriftwood34 it's still has some wax coating on sides and inside around round crease. It has turned a little brown and black
@@vincenzaperriano876 does food seem to stick to those darker spots?
You can actually leave a little bit of wax, it can help with the seasoning. You don’t have to worry about scrubbing clean your pan, most of the time it just needs to be wiped out.
Can you put the pans in a Turkey Deep Fryer and boil them in oil? Would that fully season them inside and out? Then maybe finish them in the oven?
@@MisenKitchen thank you for your reply.
I have been wondering about that.
This video mentions using soy bean oil. Crisco all vegetable Shortening has that in it. It also has Palm Oil and both of those have a high smoking point. Is it ok to use the Crisco to season the pans?
Can I season it with beef tallow or duck fat?
Just got my pan, wouldnt seasoning the outside underside of pan just cause lots of smoking and stickiness from the burner?
It doesn’t cause smoking or stickiness when you season the whole pan.
If you have an electric cook top, It’s highly recommended to do the oven method; since it will give you an all around even seasoning, the walls of the inside of the pan and on the bottom.
@@patchesdriftwood34 well i just meant after you season and cook on the burner since you seasoned the outside of it
@@Orr_s I see what you mean now. Your pan wont smoke on the burner if you have seasoned the whole pan (including the outside); nor will it cause any stickiness.
@@patchesdriftwood34 awesome thanks! I been slacking but i did season it once its a cheaper Vollroth one and the first seasoning did come out well i wanna do two more times before cooking. I used the Crisbee cast iron and carbon steel stick after a little research and seems to work well. Smoke points around 450 degrees. Next i wanna get some made in cookware and their wok
@@Orr_s you’re very welcome! And nice, I haven’t tried those pans but I’m sure they are well. My current go to is the De Buyer mineral B carbon steel.
My personal opinion with seasoning, I’d you do it right the first time you won’t need to season it multiple times before cooking/1st use.
1 good base seasoning is all you need and then just start cooking from there. The best natural seasoning is from cooking.
Is this pan ideal for super high heat, perhaps as high as 200,000 BTU or 5000w induction burner?
Make sure you get a Matferbor De Buyer 3 mm thick carbon steel pan for high heat cooking. Matfer are the highest quality and reasonably priced.
if we don’t have oven big enough?
REMOVE THE HANDLE?!?! Why was that bit completely absent on the shipping package instructions?!
I Just got a new pan and wanted to give 2 or 3 seasoning before I start cooking in it. My question is ,do we need to wash the pan in between repeated seasoning? Thanks
I wouldn't wash it, unless it's a super brief rinse to remove dust or something. You only want to do a full wash with a scrubber and soap when it's brand new to remove the factory wax coating (to protect the pan from rust during shipping), or if the pan is sticky/improperly seasoned and you want a do-over :)
I hope it goes to shit for u
@@eatswithsuraj Whoa. That sure came out of left field.
flaxseed oil only
Where are they made?
Does seasoning prevent rust? Does the handle need to be seasoned too?
Yes, it prevents rusting, I don’t believe that it’s necessary to season the handle though
I washed my pans with Dawn and hot water, then I applied my oil. My paper towel turned black! Is that normal?
That is normal with carbon steel pans, it will quickly go away once you season it and start cooking with it.
Instructions that ship with the pan say to remove the shipping wax put in the oven. You’re saying to wash with soap and hot water? Which one is it?///
You do what works for you. Neither method is wrong. The website has a lot more info. The link was on the paper included in the box
Temperatures please?
400. You can double check at the 0:43 mark
I missed that part as well. Better to put in description
I am going on the THIRD time for re-seasoning my 10-inch pan and this will be the last! So far I have not been satisfied with the pan's performance, so if THIS time does not improve then I am giving it away and buying a cheap pre-coated pan.
My pan never got to the place of being "non-stick". Bacon, and other high fat meats still stuck to the pan and left a residue that was difficult to remove. I had great hopes for the pan, but have been disappointed.
On the other hand, I have a 8 inch pan from a rival that I only use as an egg pan and it performs perfectly.
Maybe it is just me, but I won't spend another dollar on Misen. Others may be pleased with the product, just not ME. Sorry Misen...
I recommend that you do not cook Bacon on it when it is not properly coated or on a thin coating. Bacon tends to strip the thin coat and burn. So continue to season it and use oily food and then you can cook bacon on it.
i suspect the 'pre-seasoning' is the problem, if the metals are the same for all carbon steel. you can strip it by soaking in vinegar
@@mescellaneous Yes, I DID strip it according to the manufacturer's guidelines and spent about a week seasoning it in the oven at least once a day. Still, the performance was spotty, so I donated it to Goodwill. My smaller pan works like a champ and I love it!
This information is not the same as the printed instructions included in the box with with my new pans!
Why doesn't this match the instructions you send with the pan? Makes NO sense!!
Does it matter which method we use? I followed the instructions in the package for getting the wax off which was the 30 minutes in the oven? Do I need to start over?
@@MisenKitchen Thanks, I stuck with the oven method. (one more round to do). It seem to be working just fine. Today I also ordered the 8" carbon steel pan. Can't wait to get cooking with them. Since the seasoning will be new, are there certain items that are best to start with. Any favorite recommendations?
Calm down Judy
You can use either method, I chose the oven method
seasoning is crazy esp without a gas oven. 5 hrs at 475...that's like $20 in electricity. why dont they season it at the factory??
Remove from oven and don't use.
What does that mean exactly? I don't see the connection to this remark.
What is wrong with a written instruction? I tire of all the videos.
This is just way too much work and stress for a pan. Regret my purchase immensely
Not much work to it. Give it away then
I hate boomers