@DirkLaKjaer-ki3nd
Netherton Foundry in UK uses a similar process to Misen and I have used it for 5 years - thinner carbon steel so you have to watch your heating procedure - but their coating works great. Some manufacturers in the Far East also used the process for their pans - Taiwan and Japan - but haven’t tried them yet - the benefit of this coating is that you can actually use metal utensils and it require very little maintenance - Happy Cooking
@nufantbsnofx
Tagged you on instagram about these Missen pans a week or so ago... glad to see you are on top of it
@makspyat
I use just a single cast iron frying pan for searing. The rest of my frying pans are stainless clad. They are relatively lightweight and great for everyday tasks. No maintenance, no seasoning. No issues with food sticking. I cook eggs on stainless steel all the time.
@paulstevens1493
I’m always happy to sing the praises of Strata! I’ve had my 12” for about nine months now, and it’s basically the only skillet I’ve used that whole time. I do hope clad carbon becomes a major category. But it seems a little weird to me for Misen, who is now a well-established brand, to crowdfund their entry into the category. Personally, I feel like they should take the risk of R&D, not their customers. As far as calling it nonstick, marketers gonna market… And this isn’t the first time I’ve disagreed with Misen’s.
@edwinguzman-rt6dc
This looks promising. My first carbon steel was the Oxo Obsidian. I think this is also nitride treated. I found it much easier to use than cast iron with better non stickiness. It was the pan that got me off Teflon. I have the Strata pans which I love but I still haven't gotten them to the non stickiness level of the Obsidian. I still prefer the Strata because they are lighter and the heat distribution is better.
@ryanb107
I backed the kickstarter, but I’m a cookware nerd and love trying out new things. I believe the nitriding process is similar to Hestan’s nanobond process, except it’s nitrogen vs titanium. I know you weren’t a big fan of the nanobond because of the price, but it may be worth taking a look at again. I have a nanobond ordered and am curious how it will compare to the Misen when it comes in, and also to my Fissler frying pan. A big concern of mine with the Misen is the 500 degree max temp disclaimer. Why is it only 500? Seems pretty odd, the nitriding surface should handle more than that, so maybe it’s a construction issue? I use almost exclusively stainless cookware due to an extremely high humidity environment where I live, so I’ve been on the fence about picking up a Strata for that reason.
@filmaadin
Great developments. Hope, strata get their patent through and benefit from that new category
@aggies11
The nitride should make the metal more resistant, to things like acidic foods, but the seasoning layer should still be just as vulnerable. So I'd say it sounds more like a "safety net", for when your seasoning degrades, you don't have to worry about damaging the pan or a metallic taste in your food. But losing the seasoning of course loses your non stick cooking surface. Also, if the Nitride process affects the metals availability to react with acids, I wonder if it will make the surface "less sticky" to the seasoning polymerization also? That could be a potential downside. Like how on stainless steel, you can technically apply a polymer layer, but it doesn't adhere well to the metal and comes off pretty easily. Either way it's good to see growth in this part of the market, anything that's not a perfluro chemical, or a material that wears out after a few months to year, that's an improvement. The non stick claim is a bit dubious so definitely worth a wait and see. I look forward to seeing you test these pans once you get them in hand.
@PR15C1LL4
I ordered the 3 set of Misen pans when they first put it on kickstarter, so I'll be right along testing the pans out but im very excited if all their claims are true. It would mean more people in my family would use the pans on a daily basis, as they do prefer something lighter and effortless to maintain.
@ronniecrop
Interesting, but honestly I found your channel several years ago and after some coaxing, I switched (slowly) to an all cast iron and carbon steel. Now I will NEVER add a pan to a landfill! Thanks to you. But also, I love them dearly and I cook daily with them all. Meaning I will never need another pan! lol. Now this is another reason to go to non stick, and it’s corny I know, but after I am long gone these pans of mine will go on to my daughter who also loves to cook. Nowadays there isn’t like furniture or any type of family artifact to pass on. Nothing is built like that anymore unless you can afford big money. Anyhow I’m rambling. Love the channel you’ve taught me a lot. Greetings from Germany
@theredbar-cross8515
Important correction: Nitriding makes it HARDER to season, not easier. Chemically, it's the same reason why stainless steel doesn't season: the metal is non-reactive. Carbon steel and cast iron are reactive, which is why they can season. Cast iron with around 4% carbon seasons particularly well thanks to that high carbon content. Nitrided steel is less reactive thanks to the nitrogen bonds. These bonds make it harder for the steel to for bonds with the polymers in the oil. In practice, you can see this with brands like Takumi who produce both nitrided and non-nitrided pans. I own both kinds and I can tell you with 100% certainty that the non-nitrided pans are easier to season and hold the seasoning better. In fact, the non-nitrided pans come pre-seasoned, whereas the nitrided versions (which are more expensive too) come with just some protective oil. This is true for all the Japanese companies that make nitrided cookware, they don't pre-season them.
@williamdugan2924
Thanks for your opinions on this ... I bit and ordered the pans too and will await your review of an actual pan. Thanks!!!
@CosmicPotato
I was hoping you'd be covering the new Misen pan! Really looking forward to the review once they start shipping 🙂 Even if it doesn't quite perform as well as Teflon, as long as it's pretty close to nonstick, maintains its outer layer well, and isn't a hassle to clean, I would definitely get one for foods that tend to stick like hash brown potatoes.
@mdocevski
I wanted to back this pan, but delivery and import cost would be 1/2 of the price of the pan. So I hope it succeeds, and it will be available on amazon or other online stores in the EU.
@Nick-dg7vp
Great video! I hope clad carbon designs become a lot more common. I backed the Misen Kickstarter because I had/have a great experience with their carbon steel and stainless steel skillets, but I'll agree that I found some of their marketing claims to he a bit dubious. I also found their marketing team's reply to my question a little bit snarky. However, I backed the pan because of what it was at the base level, a claded carbon steel pan. If it performs at all like the marketing claims say it will then it's just a nice bonus.
@edwardv54
When can I get solid diamond pots?
@1010LouMary
Jed, with you reading from text off to your left, it's really, really distracting to the viewer as you are looking off to your left with your eyes flitting back and forth on the text, rather than looking toward the camera, (and the viewer). I've been following you for a long time, and this is the first time I've noticed this distraction. Sincerely hope this comment is accepted as being constructive.
@RyszardRudy
I've already have a lot of pans and burned by "red dot award" pans from BK cookware - which ended up in very poor balancing. I'm going to wait a little before making a switch and if I'll have a chance - look a the pans in my own hands, to see if I like it.
@chall1mk
I missed out on the 48 hour super early bird offer from Misen. That’s the only way I could afford it right now. They are a great company.
@JohnDeMarco-yy8px