Misen review update

When the coating separated from the metal in our Misen non-stick skillet, it was time to say goodbye.

Our original Misen non-stick skillet went in the recycling bin yesterday, just about 3 years after our earlier post, Test driving the Misen nonstick skillet. Not a bad run for a product used several times a week. It was working fine, cooking without sticking even though multiple scratches had developed. (I am careful to either use non-metal implements or to keep metal implements away from the surface, but accidents happen.) Then a blister appeared in the center of the skillet and, after the next hand wash, the blister had popped to reveal bare metal.

A close up look at the burst blister in our Misen pan.

I had paid under $40 for a 10-inch skillet which now retails for $65, though it’s not hard to find discounts that will give you 20% off your first order. By comparison, several high-end 10-inchers are available on Amazon for $30-40 and there is a separate category of skillets under $20. Our previous strategy had been to buy the cheap products, use them carelessly, and throw them away when they had so many nicks and dings the non-stick properties were gone. Unlike some, we are not paranoid about the coating getting in our food. But we have not seen the non-stick layer separate from the metal like this even in the cheap skillets. Verdict? I’d still buy the Misen because it’s the best non-stick skillet I’ve ever used, but will be extra-vigilant for damage. (I had already bought a replacement during a sale, and now will be putting it into use.)

Misen chef knives, with 12 inch Wusthof below.

While we are on this supplier, let’s review the Misen chef knife. I have two of these now, purchased at different times. The blue handle knife is more recent and has a deeper (edge-to-top) blade which I find reduces the operator error I experienced getting used to the first knife. It’s also less sharp than the first knife, and both are less sharp than the 12 inch Wusthof (I think; the marking on the blade has worn off) I’ve had for decades and sharpened myself. Misen has a knife sharpening service where you can get your knives sharpened for a $14 postage and handling fee and I’m going to check it out. Verdict? Unlike the pans, Misen knives cost significantly less that top-of-the-line chef knives designed for long service, and the build quality is excellent, so I highly recommend them.

By the way, here’s how I sharpen my own knives. I learned the technique from my friend Rick, a member of the Sac and Fox Nation who kept an alligator in his back yard. Start at the back of the knife and draw it toward you over the coarse side of an oiled whetstone, on its side with the spine just off the surface, making little circles as you go. Flip it and do the same thing on the opposite side. Repeat several times util the knife is noticeably sharper, then repeat the whole process on the fine side of the whetstone. I’ve sharpened everything from carbon steel to a stainless Swiss army knife blade with this method and it works well. I’ll report back on whether the Misen sharpening service beats my own results.