Misen Carbon Steel Skillet
The pan that made me stop defending my cast iron.
After four months of daily use, the seasoning on this pan is better than cast iron I've owned for a decade — it took about three weeks to get there, and those three weeks involved a lot of stuck eggs that I'm not going to pretend didn't happen. Once seasoned, it heats faster, weighs half as much, and goes from stovetop to oven without the handle-too-hot anxiety. The one flaw nobody mentions: the rivets collect oil residue and require a toothbrush to clean properly, which is annoying enough that I mention it every time someone asks.
What works
- Seasons faster than cast iron
- Half the weight, same heat retention
- Oven-safe to 800°F
What doesn't
- Rivet crevices trap grease
- 3-week break-in period
"Buy it, suffer through the seasoning, never look back."
