Misen Nonstick Carbon Pan Review

Ask me how many frying pans I own, and the answer will always be “too many.” But when I heard Misen had launched a new skillet that acts like nonstick but is made from carbon steel, I knew I had to make room for one more. As a professional kitchen gear tester who’s spent the last 30-some years believing there is truly no replacement for a traditional nonstick pan, I was curious how Misen’s new toy, which is made from aluminum and heat-hardened carbon steel, would perform in the real world. Turns out, it’s pretty great.

I used the Misen Carbon Nonstick Pan daily for two months, reaching for it any time I would otherwise turn to my coated nonstick skillet.  While I’m not convinced it’s a replacement for true nonstick pans, I do think it’s a pan that most cooks would benefit from having. For what it’s worth, it’s become the pan I use almost every time I cook. 

The Tests

• Scrambled Eggs Test: To see if this pan was worth its mettle, I used it to cook scrambled eggs, a preparation that typically works best in a traditional nonstick pan. I followed the above recipe, which calls for just a half tablespoon of butter for three eggs—a brave ratio in a pan that may or may not easily release the eggs.
• Fried Eggs Test: I also cooked over-easy eggs, using a metal spatula to slide underneath the delicate eggs. If the pan released the whites and yolks with no tearing, I’d know it was a truly nonstick pan. 
• Everyday Use Test: I used this pan any time I would have otherwise used a nonstick skillet or a carbon steel pan. Over the course of two months, I evaluated how this pan performs, distributes and retains heat, and washes up. 
• Wash and Care Tests: I used metal utensils every time I cooked with the Misen pan, looking for signs of damage. Unlike cast iron and traditional carbon steel, Misen claims the Carbon Nonstick Pan can be soaked and scrubbed. I put that theory to the test with abrasive and nonabrasive dishwashing sponges, and frequently let it soak with sudsy water overnight to see if it had suffered any damage. (I don’t typically leave dishes in the sink, I swear!) 

What I Learned

What Is the Misen Carbon Nonstick Pan Made Of?

The core of this pan is made from aluminum layered with carbon steel. The handle is stainless steel. The secret sauce here is the combination of aluminum and nitrided carbon steel. Aluminum is lighter than carbon steel, so the Misen is easier to handle than other carbon steel pans. Why use a combination of these two materials? Aluminum heats quickly, which is why it’s used as the base in most regular nonstick skillets. Nitrided carbon steel is what makes it almost entirely nonstick. 

I’ve tossed that word—nitrided—around a couple of times, so let’s pause to define it. Nitriding is a process of heat-treating metal. Adding nitrogen to a metal’s surface makes it harder, more durable, and resistant to corrosion. The resulting cookware is similar to hard anodized pans. In the case of a carbon steel frying pan, that means sticky ingredients slide off its surface, and it is resistant to scratches and abrasions. That’s the theory, anyway. 

Is the Misen Carbon Nonstick Pan Really Nonstick?

It’s pretty nonstick! The bad news: It’s not as nonstick as a traditional nonstick pan. Every time I used it for eggs, I experienced some sticking, especially around the edges where I’d applied less fat. The good news: It’s certainly nonstick enough for me to recommend using it in place of a regular nonstick pan. If a nonstick pan is a 10 on the “nonstickiness” scale, and a bare, unseasoned cast iron pan is a one, I’d place the Misen Carbon Nonstick Pan at a seven—or an eight if you’re liberal with the fat. 

Unlike cast iron and carbon steel, the Misen Carbon Nonstick Pan doesn’t need to be seasoned. But Misen recommends regularly “conditioning” the pan with high-heat like canola oil to improve its nonstick capabilities. It doesn’t need the initial layer of seasoning that a regular carbon steel pan does, but it requires regular oiling if you want it to be actually nonstick.

It’s a Very Versatile Pan

Most nonstick pans can’t handle high heat: The highest-heat capacity nonstick skillet we’ve tested tops out at 500˚F. But the Misen pan can withstand temperatures up to 1,100˚F. That makes it a much better option for transitioning from the stovetop to the oven—frittata, anyone?—or even using it on a grill. (I’ve gotten into the habit of cooking bacon on my Traeger smoker in the Misen.) I tested the 10-inch size, although it also comes in eight-inch and 12-inch sizes. I’d argue the eight-inch is less versatile. If you’re looking for a skillet that you can use to make low-and-slow scrambled eggs, toss together a stir-fry, or reverse-sear a steak, the 10- and 12-inch are great contenders.

Is It Better than Stainless Steel?

At this point, some of you may be politely raising your hand with a question: “Can’t stainless steel pans do all that, too?” I wondered the same thing, so I did some research. The answer is: not as well. We’ve long recommended four stainless steel skillets, and while they’re all excellent for searing and sautéing, they aren’t as heat-resistant. Our overall favorite stainless steel pan, from Made In, can handle 800˚F, and that’s the highest of ‘em all. (The remaining three can withstand 600˚F and 500˚F.) So when it comes to truly high-heat applications, the Misen Carbon Steel is a better choice.

What about the nonstick capabilities? If you’ve been cooking for a while, you can probably make a batch of eggs just fine in a stainless steel pan. (The secret is, once again, adding lots of fat and getting it hot enough.) But for beginners and intermediates, the Misen wins out because it’s more easily nonstick.

The Verdict

The Misen Carbon Nonstick Pan passed my review with a very respectable A-. It’s decently nonstick, provided you use enough fat, and it can be scrubbed vigorously with soap and water. Buy one, and it’ll be the most versatile pan in your proverbial quiver, thanks to the high-heat-resistant surface.

The Pros

The Misen can withstand seriously hot temperatures, just like regular carbon steel and cast iron pans. It’s relatively nonstick, and it’s easy to care for—scrub it, soak it, and use metal utensils without worry. It’s lightweight and has a thick, comfortable handle. Its best asset is that it can do the work of three of its competitors: carbon steel, stainless steel, and nonstick.

The Cons

I said it can cook as well as other pans. I didn’t say it was better than them. The Misen Carbon Nonstick pan isn’t as nonstick as a regular nonstick or a well-seasoned carbon steel pan. And it’s a little less slick than stainless steel, which I noticed when sautéing and stir-frying. It takes a bit of reading to get to the brand’s instructions for care, which include “conditioning” the pan. In other words: regularly seasoning it with high-heat oil, as you would any other carbon steel pan.

Key Specs

• Materials: Aluminum, nitrided carbon steel, stainless steel
• Weight: 2.5 pounds
• Oven-safe temperature: 1,100˚F
• Induction-compatible: Yes
• Cleaning and care instructions: Hand-wash with dish soap and water. Regularly condition with high-heat oil.

Why We’re the Experts

• Rochelle Bilow is an editor at Serious Eats who’s been reviewing kitchen gear for the site since 2022. 
• She’s a culinary school graduate and a former line cook. She used to cook three square meals a day for the crew on an organic farm in Upstate New York.
• For this review, Rochelle used the Misen Nonstick Carbon pan daily for two months.