Perfectly cooked bacon and omelet made in Misen nonstick skillet
The promotional period for the Misen Nonstick Skillet has ended, but if you click the link to this checkout page you will get a pop-up offering the same 20% off for new customers in return for your email address. I’d go for it, (and buy the Misen Chef’s Knife as well since you’re getting the discount). Even at full price, I have to say I’d be tempted by this very exciting product.
New York strip cooked in Misen nonstick skillet looked like it had been prepared in a cast iron pan.
The Misen Nonstick Skillet promo page (it’s not yet listed on their mail order product page) has some fun details and videos including a sunny side up egg skittering across the skillet, like a leaf in a pond, as a guy blows on it. I didn’t try that but I did make the best omelet and crispy bacon I’ve ever cooked. The secret is not the coating (I’ve got other good nonstick pans) but the brilliant heat distribution of the base which is like a good cast iron skillet or copper pot. I did take videos of the bacon and the egg as they cooked which I’ll add to this post when I figure out how to upload videos to WordPress. The bacon sizzled on the top as well as the bottom and the omelet bubbled like a witch’s cauldron.
Surface of Misen nonstick skillet after wiping out after use. There’s still a residue that came off with a bit of soap. Interesting development I’ll investigate further.
I have previously commented (in my endorsement of their Smoky Joe) that Weber grills of every design cook better than any other grills I’ve encountered, due to better management of heat. I feel like Misen has somehow accomplished the same thing and it’s a pan I look forward to using for quite a while. I was surprised when the bacon fat started smoking and used a laser thermometer to discover the upper edges of the skillet registered 490 degrees F—well above the rated maximum of 450 degrees. Will have to watch that in the future.
The build seems exceptional and I will put this pan through its paces and do my best to wear it out, without sticking it with forks or burning it, and hope it lasts a good long time. But for now, the heat spreading features are reason enough to buy it at 20% off.
Update November 2019: I’m suddenly getting a lot of traffic on this page which is great except that the discount links above have expired. Go ahead and click them then explore the site when you get there. You will probably find a current discount or an offer when you sign up for email. By the way, the above are NOT affiliate links. I’m recommending it simply because the Misen non-stick skillet is a great product.
Did you figure out what the residue was?
Never did. Maybe a result of how the crystals in the coating align with whatever product is in the pan. BTW, I’m still using the pan on a daily basis with zero degradation in properties, though I’ve been careful to keep it away from metal tools.
Hi there! Thanks for your review of the Pan – I cant find anywhere online what the costing is made out of except “not PFOA” but I would like to understand what it is.. Before I buy it, and can’t find it on their site or the internet. do you have any idea? Thanks!
Allesandra, you’ve probably seen a page like this one which says the coating is made of Dupont Platinum above a proprietary primer (to keep the surface from degrading). Here is the Teflon brand page which includes data on the different Teflon coatings; for Platinum they say “This long-lasting option is metal-utensil safe, and features an easy-to-clean surface”. The page also has downloadable data sheets and links to health and safety information. And here is a discussion on chowhound including a bit of politics if you want to dig deeper.
If I were served an omelette like that in a restaurant, I would absolutely send that sucker back for being burned. Eggs are NEVER supposed to be brown like that. They taste terrible that brown. The perfect omelette is supposed to be a nice yellow all around and tender yet cooked through. That thing was cooked too hot and too hard.
Actually that omelette was terrific… a bit crispy on the outside and pudding-soft in the middle. The brown tint is not due to overcooking the omelette but from the butter browning slightly, something that is easy to control in this pan. Here are some more thoughts about pale yellow vs brown omelets: https://forums.egullet.org/topic/140449-omelet-pale-and-blond-or-browned/?tab=comments#comment-1839197
How is this pan doing after more than a year of use? I would like to know since that is their selling point.
It’s doing just great. There is a bit of super-slickness when brand new…. making possible the ad where the guy is blowing on the egg in the pan and lifting it up… and that dissipated after a few uses. But the pan still has great non stick properties and is without question the best non-stick pan I’ve owned. Also, they say they have improved the coating since my purchase so the new ones are likely even better.