Hey! Really excited for yall to watch this vlog

Contrary to common believe you can wash seasoned pans with a bit of soap. It's not just a fat layer. It's polymerized and carbonized

The link to Misen goes to a STAINLESS steel pan, not a carbon steel pan. Very different metals, very different results. Misen doesn't have a carbon steel pan on their website.

9:27, the seal is half covered with a clear circle piece with blue text that folds up allowing you to open the seal very easily. Thank me if you would like

For the seasoning wax you don’t want to apply it directly like that it can cause uneven buildup in the seasoning and it is just a waste of the wax. You should gently rub a paper towel or rag onto the wax and the the pan.

As guga said the more oil is not better you just need a thin coating to stick permanently on the pan

I know you also have a MadeIn carbon steel skillet. Any preference between the two? Their handle and vessel shapes are different so I'm just curious.

Note that while the pan can handle 500F, the seasoning might not, it can burn off. And for a better initial seasoning: use a thinner layer of oil/wax; It's supposed to be barely visible. And turn down the temp a bit, maybe ~350F and let it sit an hour. It doesn't need to go until it turns black, the polymerization can often be better if it's a lighter color than black.

I just used my 10-inch Misen pan after removing the beeswax and seasoning it. The test was an omelet and it worked perfectly! What a great price too.

Great video man. I finally decided on getting a Misen carbon steel pan after watching your videos and doing research on all the other brands. The primary reason I'm going with Misen (aside from their discounts and prices) is the larger cooking surface and slightly curved walls as opposed to the drastic raised walls on all the other carbon steel pans I was looking at.

You can use dish soap, it'll take more than a detergent to remove covalently bonded patina from the pan. Don't use the dishwasher though, the tablets are much more corrosive.

Yessss please go back to vlogging!

I got a Matfer Bourgeat carbon steel pan a couple years back and love it. One thing that entices me about the Misen skillet is it seems to have rounder corners on the bottom of the pan. Mine has some pretty sharp angles. Might have to pick one of these up and check it out!

You know using soap on cast iron/carbon steel is a myth right? Surprised people still don’t know this. Great video still and love the wing recipe!

Keep vlogging these are dope

I like my de Buyer, but that looks like a nice pan. A lot of carbon steel pans will warp on an induction stove top. Are you sure the Misen wont warp? I like the slope of the Misen, but it doesn't look as deep as the French pans.

I bought the 10 and 12 inch. Love them, always looking for a reason to cook in them.

I got a carbon steel because of the hype and came here to see what is good for and i'm disappointed i didn't find the answer. So far seems to be only trouble comparing to cast iron.

Hey Matt, I have heard that you can wash your carbon steel or cast iron with soap if you aren't using any kind of scouring along with the soap. Otherwise, thanks for the tutorial.

I like the video, I cook on my channel too, we make college food fancy but we're actually college kids lol I'm trying to see where I go wrong lol

We need to see more of LadyBird in your videos! 😻

2:52 that buter skates ramps 🤣

I just bought a 10” Misen pan today. Can’t wait until it arrives. Thanks

I just got this pan in today. Also I didn’t realize you had a video on this exact pan until today. Glad to know you love it. It gives me high hopes for this pan

can u tell the ingredients for the marinade and how high the temperature of the pan and oven was :)

Love your videos Matt , really need more frequent vlogs

You know right you can use a tenth of the salt you used to clean the pan and it'll work the same?? Maybe even less than a tenth

Bro, you always say that the recipe is in the description but it literally never is

So I picked up a French design, Spanish made carbon steel pan. I am on the verge of hating it but I don't give up easily. I initially got the pan, scrubbed it out then got it hot, I then applied a coat of Safflower oil to it 4 times. It still stick. I then applied oil the baked it for an hour at 400 degrees...it sticks...aarrgg...

I’m looking for a pan! May give this a try! Thanks!

My wife loved this recipe.

Ordering as we speak! Is that the 10 inch skillet u used on the video?

Are you supposed to season the handle too to prevent rusting?

I have been looking at what pans to get and seeing you use these without even watching the video is enough for me xD thanks bb

I'll consider buying that pan, but I'm a cast iron skillet kinda girl. Love that you have Goku on the fridge! ✌️ And now I'm craving hot wings. Yes, give a pack of Pokemon away to the first few who buy your Pink Himalayan Flaky salt. Love the vids!

Came for the cookware, saw the cards and subbed.

Also love all of your videos

I use cast Iron pan...

seasoning is crazy esp without a gas oven. 5 hrs at 475...that's like $20 in electricity. why dont they season it at the factory??

I wouldn't call it a good deal when a pan made in China costs 65$. With that price you can buy carbon steel pan made in Europe or United States so it's not half the price compared to other competitors.

My silicone handle went into the catch all drawer as well, thanks for the video, now I want to make those wings

He throws off the silicone grip? Yeah, do that if you're putting it in the oven I guess. You're not supposed to have pans like this in an oven above 350-400F (depending on the pan) and the silicone grip is fine up to 350F. I'd rather keep it on and have a more comfortable handle. You lose the cool factor though lol.

HuliHuli wings! Genius!

a bare carbon steel pan, heated with butter is as non stick. It doesnt need seasoning to be non stick. Its about the temperature and just a little bit of oil / butter. I do not season any of my carbon steel. I just give it very light coat of oil and wipe off to protect it while its not in use.

Hey bro thanks a lot for the tips! I wouldn't mind getting a carbon steel pan. Actually my mom and dad just bought me a 2 inch deep dual handle sided 12-in wide cast iron frying pan. I seasoned that I think so far once. And as soon as I'm done with it I let it cool down and I just wash it and scrub at it gently with warm water. But as I'm typing this I have not fully watched your video I'm only 2 1/2 minutes in. So may I finish with thank you for the other tips that I'm going to watch. Lol

Why did u remove rubber handle .. It protect from burning your hand

Cheers Chef, been meaning to get mine replaced ;)

Does this leach any carcinogenic metals or pfas into food?

we love the vlogs matt:)

Never nothing boring gotta get me one

Why did you get rid of the handle...

Nice video. What did you rub on the pan before you seasoned it?

Thanks for the video!

What is the balm your using. Thanks in advance

Aye we got a sponsorship💯💯💯💯

What size pan is that ?

Hi! It’s a nice pan and seasoned well but how many times did you put it in the oven and did you put a lot of shortening oil as you did the first time?

Glad I stuck around, the video is great but the pokemon bit sealed the deal.

I only hope misen will sell their carbonsteel pans in europe soon. Because I'm not gonna International ship them to Germany.

Hey dude I got mislead by your referral link. It takes you to a stainless steel pan, not a carbon steel pan. Please fix this.

Which size should I get if I can only get one? 10” ? 11” 12” ?

Why did you get rid of the rubber grip?

How would you do a stove top method?

Can you cook tomatoes or acids on this pan?

I'll take a pack of Pokemon Cards Matt!

A de buyer i good bit better.. also way way to much paste.. less is more should look completely dry when going into the oven.

Let’s see some Italian food! Maybe some sushi? More seafood in general!

where can i get this kind of tray ?

They don’t make it anymore

I can’t find a 10” modem carbon black pan for sale. Any advice on where I can buy one?

Very nice. Will be picking one up 💯 🙌🏻

I just don't want those 2 rivets. Builds up dirt around them. So I bought other brand.

Can i wash my carbon steel with 25% bleach and water ?

Looks good but its not Huli Huli Chicken. Ha ha, looks tasty though.

I can afford the pan but not sure about all that salt

Kosher salt will clean it, but if I were you Ganma, I would slap you with my shoe for using so much. 1 tsp would have been plenty but you wasted a cup full. Also you used too much oil cooking that egg.

My CS pan is like teflon. I just wipe it out.

I NEED to know what camera you're using!

What's a good alternative brand for carbon steal skillets?

isn't that stainless steel bro? Great pan and great video- good production. 👍

DeBuyer mineral B puts these to shame

bro how can you say its nonstick, when you threw in a cube of butter to cook that egg. I was expecting the egg to be cooked with no fat to see how it works. Love the videos btw keep them coming . Have a good one !

Can you put carbon steel in the oven?

Hey man what happens if you lightly washed it with dish soap would it ruin it

2:52 song name?

first off for the thin skin folks ,,,,,, carbon steel and cast iron are great pans! I think these videos are on the border line of not being completely honest. Almost all videos on cast iron or carbon steel people are using BUTTER NOT OILS TO COOK. The ones that are using oils to cook are using a lot of oil. wayyyy to much oil. I also suspect too much heat for cooking eggs. Back off on the heat. Trying to cook in a light coating of oil and your food will stick sometimes or a lot of times or not at all. LOL LOL Another thing is not a lot of people or most of the people don't talk about using acidic ( tomato, lemon. vinegar, pineapple etc etc) in the cooking which is going to remove the seasoning . ( not a big deal to me ,,,,, when I clean the pan I just add a very small amount of oil and heat the pan ) People read wayyyyy to much into the seasoning of pans, cook cook cook in the pans and the seasoning will build up. These pans are no to be put in the shelf and use once a month or any long idle periods of time . Use them all the time every week . I use my grand parents pans which are over one hundred years old. I have removed the seasoning many times. I never worry or loose any sleep over seasoning .

How heavy is this pan compared to a regular stainless steel pan?

Dude you used way too much wax it’s going to cost build up. Misen has a video on how to properly do it.

Great video. I see the demo is using a portable induction. Do you recommend using it with electric stove? Will it warp? Some light carbon steel pan warp in electric stove. What is the portable induction stove are you using , do you recommend it to average home cook? Or do you have another recommendation? Thanks Matt!!

MHM -Matt

I bought this but this definitely not suitable for asian cooking. Our recipes have way to many aromatics and flavourful ingredients and wiping with towel is not the most effective way to clean. Thanks for making this video.

Great video

Please try cooking Indian food

Give them away! - The Pokémon cards.

You finished some 3 months worth of seasoning paste ! ahahaha :) this guy ... get that pan on the burner lightly warm and you will use less seasoning wax

stupid, ridiculous amount of salt wasted here

Misen

Hey man can u pls make megas

Do not season your pan in this way. Follow the method used by countless Chinese cooks for thousands of years: hot bluing.

Worst seasoning technique ever.