Misen Pans: Seasoning Secrets

Misen pans do need to be seasoned, but some come pre-seasoned. For example, the Misen carbon steel wok comes pre-seasoned and is ready to use straight away. However, the more you cook with it, the stronger and more non-stick it will become.

The Misen carbon steel pan also needs to be seasoned. It comes coated in beeswax, which needs to be scrubbed off before you start cooking. Once the wax is removed, you can begin the seasoning process. This involves applying a thin layer of wax or oil, rubbing it in, heating the pan, and wiping away any excess wax or oil.

The Misen non-stick pan is also ready to use straight away, but it is not clear whether it comes pre-seasoned.

Do Misen pans need to be seasoned before first use?

Misen's carbon steel pans come pre-seasoned and are ready to use right out of the box. However, seasoning your pan before the first use is recommended to strengthen its natural nonstick coating. This will also help protect the pan from trapping moisture, which can cause rust.

To season your Misen pan for the first time, follow these steps:

• Place your pan in an empty sink and run very hot water over it, including the bottom.
• Using a non-metallic brush or scrubber, scrub away any protective wax under the running hot water. Ensure that you clean the bottom of the pan as well.
• Dry the pan thoroughly.
• Apply a thin layer of wax or oil. Place your pan on a stovetop and apply about 1/4 teaspoon of wax using a paper towel or 4-5 drops of oil. Spread it evenly over the bottom and sides of the pan with the paper towel.
• Heat the pan on medium-high heat and keep rubbing it with the paper towel. Once the pan starts smoking, lower the heat to medium. Light smoking is preferable to heavy smoking.
• Wipe up excess wax or oil continuously. Use a paper towel to wipe away any patches of oil or wax shimmering on the surface. Keep the pan looking dry.
• Move the pan to season it evenly. Allow your pan to gently smoke for a few moments, then periodically move the pan over your heat source to ensure even browning over the base.
• Once the pan is browned and the smoking has stopped, remove it from the heat and wipe it down once more. Ensure that there is no lingering oil on the surface, then allow it to cool.

Repeat this seasoning process 3-4 more times, or until the pan starts to gain some colour. Your pan's seasoning will develop a dark and smooth patina over time, improving its nonstick properties.

What is the best way to season a Misen pan?

To get the best results from your Misen carbon steel pan, there are a few important steps to follow. Firstly, it's essential to remove the protective beeswax coating that the pan arrives with. Place the pan in an empty sink and run very hot water over it, then use a non-metallic brush or scrubber to scrub away the wax. Make sure to clean the entire pan, including the bottom. Once the wax is removed, the pan will feel smooth all over.

Before using your Misen pan for the first time, you need to apply a base layer of seasoning. This will create a natural non-stick coating and protect the pan from trapping moisture, which can cause rust. Here's a step-by-step guide to seasoning your Misen pan:

• Place your pan on a stovetop and apply a thin layer of cooking oil or seasoning wax. You can use soybean, corn, sunflower, vegetable, or canola oil. Avoid using olive oil, butter, bacon, or flaxseed oil as these can burn or cause flaking.
• Use a paper towel to rub the oil or wax evenly all over the bottom and sides of the pan. Continue rubbing until the pan appears dry and there is no visible oil or wax remaining. The pan should not look shiny, greasy, or wet.
• Heat the pan on medium-high heat. As it warms up, keep rubbing it with the paper towel. Once the pan starts smoking, lower the heat to medium. Light smoking is preferable to heavy smoking.
• Continuously wipe up any excess wax or oil with a paper towel. You may see patches of oil or wax lightly shimmering on the surface. Keep the pan looking dry.
• Allow the pan to smoke gently for a few moments, then move it periodically over your heat source to build even browning across the base. You may see some dark residue on the paper towel, which is normal.
• Once the smoking has stopped and the pan is browned, remove it from the heat and give it a final wipe to ensure no oil remains on the surface. Allow the pan to cool, then repeat this process 3-4 more times until it starts to gain some colour.

Your seasoned pan may appear uneven or blotchy at first, but don't worry. It will gradually become darker and more evenly coloured over time. A properly seasoned pan should feel smooth to the touch. If you notice stickiness or roughness, you may have used too much oil or wax, and you'll need to scrub the pan and re-season it.

How do you clean a Misen pan?

Misen offers a variety of pans, including carbon steel pans, non-stick pans, and stainless steel pans. Here is a guide on how to clean each type of pan:

Carbon Steel Pans

To clean a carbon steel pan, you should:

• Wash the pan by hand with warm water and a non-metallic brush or scrubber. Avoid using soap or putting the pan in the dishwasher, as this may damage the pan's seasoning.
• Towel dry the pan thoroughly.
• Place the pan on the stove and heat it until it is hot.
• Rub a few drops of oil into the interior of the pan.
• Wipe away any excess oil and store the pan.

Non-Stick Pans

To clean a non-stick pan:

• Rinse the pan with warm water.
• Gently wipe the inside and outside of the pan with a soft sponge or cloth, warm water, and dish soap.
• Avoid using abrasive scrubbers or steel wool, as these can damage the non-stick coating.
• Dry the pan after washing.
• Protect the surface of the pan when storing it by lining it with a pan protector, kitchen towel, or paper towels if stacking the pan in a cupboard or drawer.

Stainless Steel Pans

Misen's stainless steel pans are dishwasher-safe, so you can put them in the dishwasher to clean them. Alternatively, you can wash them by hand and dry them afterward.

What should you cook in a Misen pan?

Misen offers a range of different pans, including non-stick and carbon steel pans.

The non-stick pan is ideal for those who want to avoid the hassle of seasoning and want a pan that is easy to clean. This pan is versatile and can be used for a variety of cooking techniques, such as flipping pancakes, searing fish, or sautéing vegetables. It is also oven-safe and compatible with induction cooktops, gas and electric stoves.

The carbon steel pan, on the other hand, requires seasoning to develop a non-stick surface. It is a favourite in professional kitchens due to its flexibility and combines the best qualities of stainless steel, cast iron, and non-stick cookware. It can be used for searing, sautéing, baking, and deep frying at any cooking temperature.

When it comes to what you should cook in a Misen pan, the options are endless! Here are some ideas to get you started:

Non-Stick Pan:

• Perfectly browned pancakes
• Fish
• Vegetables
• Eggs

Carbon Steel Pan:

• Searing
• Sautéing
• Baking
• Deep frying

Remember to follow the care and maintenance instructions provided by Misen to ensure the longevity of your pan, especially when it comes to seasoning for the carbon steel pan.

How do you fix a Misen pan that is sticking?

If your Misen pan is sticking, there are a few things you can try. Firstly, ensure that you have removed the protective beeswax coating that the pan arrives with. To do this, place the pan in an empty sink and run very hot water over it, then use a non-metallic brush or scrubber to scrub away the wax. Dry the pan thoroughly before use.

Secondly, make sure you are using enough oil. A thin layer of fat, combined with heat and time, should be enough to prevent sticking. However, be careful not to use too much oil, as this can result in sticky patches and uneven seasoning.

Thirdly, try preheating your pan before adding any food. This can be done by setting the pan over medium heat for a few minutes until you can feel the heat when you wave your hand a few inches above it.

Finally, if your pan is still sticking, it may be that your seasoning needs to be reapplied. To do this, follow the steps below:

• Apply a thin layer of wax or oil to the pan using a paper towel.
• Rub the wax or oil around the pan until the pan appears dry. There should be no visible wax or oil remaining, and the pan should not look shiny, greasy, or wet.
• Heat the pan on medium-high heat, continuing to rub it with the paper towel as it warms up. Once the pan starts smoking, lower the heat to medium.
• Continuously wipe up any excess wax or oil with a paper towel.
• Allow the pan to smoke gently for a few moments, then move it over your heat source to build even browning.
• Once the smoking has subsided, remove the pan from the heat and wipe down once more to ensure no oil remains. Allow the pan to cool, then repeat this process 3-4 more times until it starts to gain some colour.

Frequently asked questions