Finally a real legitimate hybrid cookware without any gimmicks! This is truly mind blowing how well it works, just as advertised. Definitely the future of cookware. I tested this out by cooking bacon, veggies then eggs one after the other without cleaning in between and it was completely nonstick and clean in the end. I also seared scallops and made a pan sauce and it worked like a charm. The only complaint I have is that the side walls are way too low, they need to be higher because while perfect for standard nonstick cooking, the walls are way too low for any serious cooking. My scallops while they cooked perfectly, did splatter quite a bit due to the low walls. Misen you definitely knocked it out of the park with this product!

2025-09-10

These have quickly become my favorite pans. I have other Misen pans that I love, but these are everything they claim they are. Lucky for me, they can be used on induction stovetops. I've cooked several meals in them already. Super easy clean up. I made eggs, sauces, chicken, and sausage. Nothing got stuck on them. I didn't have to soak for hours to get them clean. I could probably get away with just wiping them off. I noticed they're discontinuing their previous non stick pans. I loved those and actually still use them, but they have a limited life so I'm guessing these are replacing them. I love that there is no non stick layer to flake off over time. They could charge so much more for these and they would still be totally worth it.

2025-08-22

I placed a Kickstarter backer pledge for the set of 3 different size pans. After doing so, I realized that I really should have ordered two sets, so I went back in and made a pledge for one more set of 3 pans, just before the last ones were gone. The new pans arrived about a week ago, and I am sooooo glad I got two sets at the heavily discounted price. The nonstick surface is amazing! A few days ago, I used the two 12" pans to make more than 4 dozen crumpets using only a light spray of Vegelene Buttery pan spray. They heated quickly and evenly over my American Range 12" burners, and the crumpets simply slid around the pan with zero effort. I've also fried my own smoked bacon, done eggs without any butter or oil. Nothing sticks to the surface. (The photos were taken the day before when I made a small test batch of a new recipe using a 10" pan. I discovered how easily they can heat/overheat and made the necessary correction when I cooked the big batch the next morning.) The design might be improved by increasing the depth of the two larger skillets by about 1" each.

2025-08-18

After 2 +months of use, the set of Carbon Nonstick skillets definitely surpassed my expectations! Not sure why I chose the Misen pans, a company I'd never heard of, maybe a gut feeling and risk-free trial, but I'm glad I did. I wanted to give an honest opinion using these pans, I can highly recommend these Misen skillets. I started cooking with cast iron, handed down through several generations, over 60 yrs ago and started using traditional carbon steel skillets, made in France and Germany, over 50 yrs ago. I used tri-ply stainless steel for the acidic ingredient dishes, but now that I have the Misen nonstick carbon, I no longer need to use the stainless pans. I've made a lot of different dishes using these pans testing them out looking for limitations, but I've really not been able to find any. They exceed and succeed in every dish I've made, from perfectly golden hash browns to scrambled eggs with salsa and cheese with no sticking and no metallic taste! I did wash them with soap before the first use and did a traditional carbon steel season with grapeseed oil. After that, I've never used soap in them, since any toxins, germs etc. are gone by the time the pan reaches 300 degrees as I was taught by an executive chef. The only time I had a sticking issue was one time when I left the burner on low and the salsa in the scramble eggs caramelized to the pan, but a 5 min soak in hot water followed by a soft sponge removed it all, lesson learned there. The pics I shared are 2 brined pork tenderloins wiped dry and then a rub put on. They were seared on all sides at 460 deg, removed, and yes, there was caramelized bits stuck to the pan. However, by the time sautéed the mushrooms and shallots, added garlic and herbs, then a bit of chicken stock and finally the heavy cream heated to thickening and added the tenderloins back to reach 140Deg, everything that was stuck onto the pan was gone as you can see in the other pic after removing the sauce with a silicone spatula. I would add that, the use of an IR thermometer to get the correct temps for what you are cooking can greatly improve your cooking experience and those enjoying your creations. Once you find the best temp for what you're cooking, you can easily replicate it in the future, and you can buy one for less than $20.00. Of the three pans I received, a couple weeks before I was expecting them to arrive, I had one of them that wasn't quite right. It cooked different than the others and checked with a straight edge, I discovered it was perfectly flat side to side, but the front and back were raised a bit that got worse with higher temps, the pan rocked front to back. I contacted customer service which gave me a quick response, we discussed the problem and they sent me a replacement right away. Misen not only provides a quality pan but also has great customer service and stands behind their product. In conclusion, I have absolutely no regrets with my new Misen nonstick Carbon Frying pans.

2025-11-13

My pan was delivered in a damaged open wet box and when I tried to ask the delivery driver about it he said he didn’t deliver it that way. I actually watched him in my ring set it at my door like that and immediately walked right out to his truck just to have him lie. The pan inside although in a bag was scratched in the bottom. I reached out to Misen and have not got a replacement as of today

2025-11-06

Why mine stick so much? It developed some stains in the middle after just three uses. The stained area sticks and it grew larger with each use. I don't know what's causing this, as I am using both olive oil and rice bran oil.

2025-11-02

I received my pans a couple of weeks ago and so far they have exceeded expectations, everything they claim seems to be accurate. Very easy to cook in, very easy to take care of, slick right out of the box, clean up is an absolute breeze and they just keep getting better, I couldn’t be more pleased and I cannot wait until they release more options for Carbon nonstick pans. I’m sold, I’ll order more.

2025-09-15

Let me just get this out of the way--my pan came with a small scratch in the carbon steel layer. Not sure if it happened in transit or at the factory, but not going to lie, it was a little disappointing to see a ding in a brand new pan. So why still a 5-star review? Because the pan performs like a champ! Time will tell, but I've been cooking with it for about 2 weeks and the scratch has had no effect on how food has cooked and has not caused anything to stick. With that said, this is a great "everyday pan". I love my normal carbon steel pans, but if I don't want to deal with the fuss of drying, heating the pan, waiting for it to cool, then applying either oil or wax after cooking to maintain the seasoning, then using the carbon nonstick pan is a great alternative. Of course it won't have as good heat retention as normal carbon steel, but it still strikes a good balance of heat retention and responsiveness so honestly you can still cook anything well in this pan. I've cooked eggs, hashed potatoes, steak, all sorts of vegetables, mushrooms. It's pretty much as nonstick as a well seasoned traditional carbon steel pan and does a great job at searing meat, or getting nice browning on veggies. If you control your heat properly, you will get good results with whatever you're cooking. The only thing I haven't tried is acidic food. I know they say you can cook acidic food, especially if you cook a bunch first to build up the seasoning, but personally I don't want any of my seasoning to strip from acidic food--my stainless steel pans will take on that duty. As far as cleaning and maintenance go, pretty simple. You can treat it like traditional carbon steel and just scrape any bits off, and use hot water if needed. Or you can even use hot soapy water if you really want it to get clean, and so far for me this hasn't affected the seasoning at all. I don't always use soap though since at the end of the day this is a carbon steel exterior, so the tiny tiny layer of residual fat is helpful for building/maintaining seasoning. I often do a quick rub of seasoning wax too, but unlike my tradition carbon steel pans, if I am feeling lazy I will skip this step without worry. Since the surface is nitrided, it is a much tougher layer and doesn't need as much fussing to maintain the seasoning. Especially if you use the pan regularly, you'll just build up seasoning naturally through cooking. I just like to also give it a very thin seasoning wax layer too sometimes to really keep it in shape, but honestly you probably don't even need to do this as long as you cook with it at least a few times a week. Another great perk of this pan is that it is very light! I love my 12" carbon steel pan from Misen, but holy cow that thing is HEAVY when you're maneuvering it to clean, or if you need to hold and tilt the pan to scrape something out of it. The carbon nonstick pan I got is only 10" so not really fair to compare it to a 12" pan, but honestly it might even be lighter than my 8" carbon steel pan. It's crazy how light this thing is compared to how well it conducts and maintains heat. This is another reason why I'd consider this an "everyday pan", it is just so dang easy to use since it is so light. However, I will note that it does not feel cheap like a crummy teflon pan you'd get from Walmart. This still feels like a high quality cooking tool, kind of like how stainless steel is lighter than carbon steel, while still feeling like a nice piece of cookware. If I could only have one type of pan in my kitchen, it would honestly be carbon nonstick. It performs so well in just about every area with very little compromise. It truly is an all-arounder and I would easily recommend this line of pans to anyone looking for new cookware.

2025-09-14

This is my second set of Misen first set is non stick So far there working out great handle feels great Easy to keep clean . Made with premium materials. Would recommend these plans to anybody that was interested . in the photo, you can see how the pans start to change colors with the seasoning of the pan the smaller pan has been used more

2025-08-28

I seared a prime ribeye w/ my misen carbon steel nonstick 12" pan and finally achieved a restaurant-quality sear at home without smoking out my house. this cookware is a gamechanger in the kitchen. well done, misen!

2025-08-25

Its non stick for sure. heats up quickly, pretty solid, time will tell.

2026-02-13

It heats up and distributes heat quickly. My eggs fry up in much less time than usual with my other older pans. I am very happy with it!

2026-02-02

This is the first carbon steel pan I have owned. It works great on my induction cooktop. Couldn’t ask for anything better. I’m tired of using traditional nonstick pans where the coating eventually starts to come off. Hope to get a smaller size soon.

2026-01-12

I'm beyond satisfied with this Misen nonstick pan... It delivers one hundred percent as advertised. I have been using it pretty much exclusively since I bought it. The nonstick properties are fantastic, its easy to wash and works great with my induction cooktop... can't wait to try it on my gas burner!

2026-01-09

I’ve had numerous nonstick pans. The og ones that flaked if you so much as brushed it with a metal spoon. Ceramic pans that last about 3-4 months. This pan blows all of them out of the water. It’s absolutely perfect. Perfect weight. No coating so no flaking. I’ve cooked chicken, pork and steak without any sticking. I use the high heat Graza oil which I think is a type of olive oil or I sometimes use avocado. I let it heat for about 1 min. Stuff slides around like butter. I can use my metal spatula to scrape off any caramelized bits which you literally can’t do with any other type of pan besides stainless or cast iron. I love my cast iron but I think this is even better. If you’re on the fence, just pull the trigger. It is a shallow pan but that doesn’t bother me. I bought the 12 inch which is plenty big. I also found my old pans pooling oil weird as if my stove wasn’t level. Doesn’t happen with this pan. The oil spreads out perfectly.

2025-12-04

I love that it’s lightweight and that it’s non toxic. The design is not the best for Asian cooking. I got the biggest one , the 12 inches but my food kept falling out. Good for frying an egg or steak but anything else my food kept falling out. Maybe make it deeper or have a casserole style, wok style would be better.

2025-11-13

Just like how they advertised, the first two weeks took some time to get use to: it has great heat induction so everything is now cooking on medium instead of high, it did stick in the beginning, but now I can make scrambled eggs and omelettes with no problem. Now after two weeks, any veggies and eggs won’t stick anymore, however I still can’t fully control the meats yet. But it is exactly as advertised, no warping under cold water, and def worth the buy. The only con as other ppl have said is to make the pan lip taller. A wok would be great for us asian cooks!

2025-11-04

I read a lot of these reviews before buying and want to share my experience. My 12" pan came with a strange packaging defect (see photo). The shape appears to be from a cardboard support piece. I emailed customer service and within hours they wrote back saying something like- though not "normal" let us know if it affects the performance of the pan. So I cooked a few things with it and not only is the mark gone, but the pan works extremely well. It's a million times more nonstick than my cast iron but let's have some realistic expectations here. Unless you want an egg to slide around on a dry pan, you will need to get a toxic coated pan instead. Also, I saw a lot of people saying they don't like the shallow sides. I actually prefer this! It helps things sear more by trapping less steam and the 12" pan is soo much more lightweight because of it. I hope they don't redesign this pan because of these complaints about it being shallow. Frying breaded chicken is going to be a dream. I haven't had the pan long but so far I'm so happy with it.

2025-11-01

I have purchased more pans than I care to admit to. This pan not only performs well but I can can tell it will last forever! No more replacing chemically laden nonstick pans when coating scratches. I use an induction cooktop and I have yet to find a pan with better heat distribution. I use a thin coat of avacado oil and have no problem with anything sticking. I find it preferable to cast iron at a much lighter weight, less impact to cooktop, and easier cleanup. I attached a picture of blueberry sourdough pancake to show how evenly it cooked and released perfectly, even at this generous size.

2025-10-26

With ample butter or oil, things won’t stick. I wish the handles are redesigned so that when you’re washing it with soapy hands it doesn’t rotationally slip as easily because the corners are super rounded

2025-10-23