Misen Carbon Nonstick Review: What Nitrided Carbon Steel Pans Do After Years of Use
I have two Misen Carbon Nonstick pans sitting on my counter. One arrived a few weeks ago and has been cooked on a few times. The other has been in my kitchen for over a year, and somewhere along the way it started sticking. The second pan is the reason I wanted to write this. Every Misen Carbon nonstick review of this pan on the first page of Google was written by someone who had it for a few weeks. Misen's own marketing says the pan “gets more nonstick over time”. My older one did the opposite and when I went looking for why, I found the answer on Misen's own care page, in a troubleshooting section most people won't find.
So this is a Misen Carbon Nonstick review and it is also an answer to the question that will bring most people here in the first place: why did mine stop being nonstick and can I fix it? The short version is yes and the fix is easier than you may think.
If you have been reading around before landing here, you will have noticed the pattern. The two most-read Reddit threads on this pan are titled “After 6 months, thoughts” and “Are those Misen carbon nonstick pans actually legit?”, and there is a forum post out there headed “Frustrated with Misen, don't buy”. People are not asking whether it works on day one. Everyone agrees it does. They are asking what it does after that, and that is the question the big publication reviews, all written inside the first few weeks, cannot answer.
A quick note on who is telling you this. I am Cheryl McColgan, I have spent about 30 years in fitness and nutrition and about 20 in editorial and as a recipe developer, I cook most nights. Misen sent me the new 12 inch pan to review. The older pan I bought myself and have used for over a year, which is the only reason this article can say anything about how the surface ages.
Table of Contents-Click to Expand
- What Is Nitrided Carbon Steel?
- Which Version of the Pan Do You Have? Check the Base
- Misen Carbon Nonstick Seasoning: What the Marketing Promises and What the Care Page Admits
- What Years of Cooking Did to My Older Misen Carbon Nonstick Pan
- Cooking on the New Deeper Misen Carbon Nonstick Skillet
- Is Nitrided Carbon Steel Safe?
- How to Fix a Misen Carbon Nonstick Pan That Has Started Sticking
- Nitrided Carbon Steel vs Cast Iron, Carbon Steel and Ceramic
- Misen vs Anolon, KitchenAid NITRO and Other Nitrided Carbon Steel Pans
- Specs, Heat Limits and What Fits What
- Misen Carbon Nonstick vs Misen Pre-Seasoned Carbon Steel: Different Pans, Different Rules
- Who Should Buy This Pan, and Who Should Not
- How I Keep This Guide Current
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Quick Verdict
My Rating: 4 out of 5
Best for: anyone who wants a coating-free pan that still releases eggs, and who is willing to hand wash and re-oil it.
What it gets right: the release is real from day one with no break-in, the nitriding is a surface treatment rather than a coating that can flake, the pan takes metal utensils and it handles heat no coated pan can survive.
Where it falls short: the surface does change with use and can turn sticky, the marketing only describes the good case, and the glass lid caps the pan's oven range at 450F despite the pan itself being rated far higher.
Price: $174 for the 12 inch Deeper pan with the glass lid, less with the code below. Prices move, so check before you buy.
Rating scope: this is an early-use rating on the new pan, backed by years on the older one. I will update it as the new pan accumulates cooks.
What Is Nitrided Carbon Steel?
Nitriding is a heat treatment. The steel goes into a nitrogen-rich environment at high temperature and nitrogen diffuses into the surface, forming a hardened iron nitride layer that is part of the metal rather than a layer sitting on top of it. It is an old industrial process, used on gears and engine components long before anyone put it on a frying pan.
The distinction that matters in a kitchen is the one between a treatment and a coating. PTFE, ceramic sol-gel and every other nonstick finish is a material applied to the pan, which means there is an interface that can chip, scratch or wear through. Nitriding changes the steel itself. There is nothing to flake off into your eggs because there is no separate layer.
That is the appeal and it is why the whole category is growing. If you came here from my roundup of the PFAS free cookware I have tested myself, this is the same problem approached from a different direction: instead of finding a safer coating, go for no coating at all.
One point, since some marketing isn't clear on this. Misen's pan is not solid carbon steel. It is built as 3-ply nitrided carbon steel with an aluminium core, which is what keeps it lighter than cast iron and helps it heat evenly. The aluminium is an interior layer. What your food touches is nitrided carbon steel.
Which Version of the Pan Do You Have? Check the Base
Misen revised this pan. The original has shallow walls, about 1.75 inches and some complained about that. To me, it seemed like a normal skillet. The Deeper version has 2.2 inch walls, and Misen's product page confirms both the change and the reason, listing “higher side walls (updated based on customer feedback)” as a feature. Both profiles are still on sale at the same price, so you have to pick one on purpose.
You can also tell what you have by turning it over, because Misen etches a version into the base of the newer pans.
My older pan reads “10” CARBON NONSTICK FRYING PAN, 3-PLY CARBON STEEL”. The Deeper pan Misen sent me reads “12” CARBON NONSTICK FRYING PAN 2.0, 3-PLY CARBON STEEL”. Whether every pan Misen ships today carries the 2.0 mark or only the Deeper ones, I'm not sure yet, but the absence of any number is a reliable sign you are holding an early one.
This may matter more than it sounds. The major reviews of this pan, the ones from the big food publications sitting at the top of the search results, were written against the shallow original and their main structural complaint is the one the deeper version was built to fix. If you are trying to decide whether to buy this pan, check which profile a reviewer had before you weigh what they say about splatter and sauces.
My two pans are different sizes as well as different generations, 10 inch and 12 inch. So when I compare them below, I am comparing an old surface to a new surface, not really anything about depth.
Misen Carbon Nonstick Seasoning: What the Marketing Promises and What the Care Page Says
Here is the question in every “my Misen is sticking” search. Misen answers it, but not on the page where you buy the pan.
| Source | What it says about seasoning buildup |
|---|---|
| Misen product page | Sells it as the benefit. “Gets More Nonstick Over Time”, and “the more you cook, the more the seasoning builds up. Over time the pan will become even more nonstick.” |
| Misen care page, on dark spots | Leave them. “Those spots are your pan's self-seasoning at work… As long as the pan feels smooth to the touch, you're golden.” And: “Don't try to scrub out every spot or stain. Those are layers of natural seasoning building up and that's what makes the pan nonstick.” |
| Misen care page, on sticky spots | Take them off. For stubborn spots, “use steel wool or a paste of coarse salt mixed with a few drops of oil to buff them out”. And the cause, from the conditioning section: “More oil makes the pan stickier, not less” and “Pooling oil will make your pan sticky.” |
| Prudent Reviews, after months of testing | Buildup hurts. “The nitrided surface is what gives it its nonstick qualities and adding layers of seasoning or carbon buildup can actually make food stick more.” The surface “performs best when kept clean.” |
| My older pan, years of use | Started sticking. The centre is mottled and it is not smooth. I can feel the texture with my fingertips. |
Read those five rows together and the picture resolves. The product page describes only the good case: more cooking, more seasoning, more nonstick. The care page, to its credit, describes both cases. Smooth dark spots are seasoning and you leave them. Sticky or textured spots are seasoning that has gone wrong and you buff them off. The care page even names the cause, which is oil applied too heavily or not rubbed in fully, polymerising into a gummy layer instead of a slick one. None of that appears anywhere on the product page.
The nitriding is what makes this pan release food. Seasoning builds on top of it as a by-product of cooking and past a certain point that buildup works against the surface underneath rather than adding to it. Misen's care page says the same thing in its troubleshooting section and the remedy it gives for a pan that has stopped behaving is to remove the buildup and start again. Misen gives this guidance on when to treat the surface, runyour fingers over it. Smooth is fine, no matter how the color may have changed. However, texture means buildup that has gone past useful and will make food stick.
What Years of Cooking Did to My Older Misen Carbon Nonstick Pan
My older 10 inch pan has had a lot of use. I preheat it the way the instructions say, I hand wash it and I have never put it in the dishwasher.
Even with that care, two things happened. Food began to stick a little, gradually enough that I cannot point at the specific time. And the cooking surface went mottled, with a patchy lighter ring through the middle where most of the heat and most of the food goes.
When I ran Misen's own smooth-to-the-touch test on it, my pan failed. That centre is textured. By Misen's own care page, that puts my pan in the sticky-spot case, not the dark-spot case, and the troubleshooting section is the part that applies to fixing it.
The outside has taken on the gold and brown heat tint that any bare metal pan gets over a gas flame. That part is cosmetic and I do not hold it against the pan, but if you want cookware that looks new in five years, bare metal of any kind is not going to give you that.
None of this is reatled to how a coated pan fails. Nothing flaked and nothing peeled into food. The nitriding is still there, under the buildup. That is a meaningfully different end state than a scratched PTFE pan, which is on a one-way trip to the garbage.
Cooking on the New Deeper Misen Carbon Nonstick Skillet
In the new pan, I cooked eggs and they released perfectly. No sticking, no tearing, nothing left behind. However subsequent cooks had slight sticking, with eggs not sliding off totally perfectly unless I used more oil.
Preheating is important. The care page says “heat it over medium heat for 45 seconds” and calls that “the single most important thing you can do to prevent sticking.” Rushing the preheat is the most common reason a pan like this sticks when it should not.
Chicken was my next test, in a marinade, which is a harder test than eggs because a little sugar and spice in a marinade are what usually weld to a pan. The photo is the pan mid-cook. What I was watching for is the surface between the pieces and it stayed clean.
The extra depth is a nice perk. A 2.2 inch wall and a lid means a pan that can hold a sauce, braise a few chicken thighs or cook down a pile of greens without half of it ending up on the burner.
One thing to set expectations on early. After only a handful of cooks over gas, the base of the new pan has already started to take on the mottled heat tint you saw on my older one. That is bare steel meeting a flame and it is cosmetic, but if you want the underside to stay showroom black, this is not that pan and neither is any other in the category.
One thing I have not put it through yet is acid. Tomato sauce, wine, lemon, vinegar. Misen says the pan “can stand up to acid without a problem” and that they use theirs for finishing pasta in tomato sauce, with one caveat: wait “about 30 days before you go heavy on the acid” so the surface has time to settle. Other reviewers hae simmered crushed tomatoes in theirs and reported no visible change, where a traditional carbon steel pan would have lost its seasoning. That matches what I would expect from a hardened surface rather than an oil layer and it is the single biggest practical advantage over regular carbon steel and cast iron. I will report back once I have cooked a proper tomato dish in it.
I will update this section as the pan accumulates real cooks. Misen gives you 60 days from delivery to return it free so it's a good idea to try it under several scenarios so you can see if its the pan for you.
Is Nitrided Carbon Steel Safe?
This is the question my readers ask most,and the answer has two halves: what you are avoiding, and what you are adding.
The avoiding half is straightforward. There is no PTFE, no PFOA and no sol-gel ceramic layer here, so the questions I work through in what PFAS are and why they persist do not apply to this pan. That is not a small thing. A 2023 analysis of US national survey data published in The Lancet Planetary Health found blood folate concentrations inversely associated with serum PFAS levels, which is the sort of population-level signal that keeps this class of chemistry under scrutiny.
The adding half is sligtly more interesting as cooking on bare iron puts iron into your food. That is well documented. A randomised trial in Tropical Medicine and International Health compared households cooking in iron pots against aluminium and found a haemoglobin difference of 6.8 g/L favouring the iron pots. A later study in the Indian Journal of Pediatrics measured 16.2% more iron in food cooked in iron pots than in Teflon-coated nonstick.
The honest counterweight, because the evidence is not one-sided: a randomised controlled trial in the American Journal of Clinical Nutrition found no significant benefit from cast iron pot use on iron status in its study population. Cookware is a small lever compared to what you eat.
Where this gets specific to my readers is what happens after menopause. Once periods stop, the monthly route for shedding iron closes and iron may accumulate. An analysis of 11,471 postmenopausal women published in Stroke found the highest tertile of serum ferritin associated with ischaemic stroke, with a hazard ratio of 2.23 (95% CI 1.05 to 4.73). Extra dietary iron is a benefit in your thirties with heavy periods and a question worth asking your doctor in your sixties. The easiest way to make sure this is never an issue is to regularly be tested for iron levels with Function Health, Superpower Health or Hundred Health.
I could not find a single study measuring whether nitriding changes how much iron migrates from a pan into food. It is plausible that a hardened iron nitride surface transfers less than raw cast iron but nobody has measured it. My practical read: if you have a diagnosed iron overload condition or high ferritin, this is a conversation for your doctor and it applies to enameled cast iron and what the enamel is doing just as much as it applies here. For most women, cooking on treated steel is not something to worry about.
Sorted the pan. What about everything else in the kitchen?
Cookware is usually where people start, and then they open a cabinet and wonder about the storage containers, the sheet pans, the utensils and the cleaning spray under the sink. I put together a list of the swaps worth making and the ones that are not worth your money, so you can work through it without researching every category yourself.
How to Fix a Misen Carbon Nonstick Pan That Has Started Sticking
If your pan has stopped releasing food, it is almost certainly buildup and not a worn-out pan. This is the part I wish someone had written before my older pan got as far as it did.
Start with the test. Run your fingers over the cooking surface. If it is smooth, leave it alone and look at your preheat instead. If you can feel texture, work through the following, all of which comes from Misen's own cleaning guidance.
- Wash it properly first, with dish soap, hot water and a sponge. Soap is fine on this pan.
- For stuck-on food, simmer some water in it and loosen the debris with a metal utensil. Metal is allowed here, which is one of the nicer things about the surface.
- For the textured or sticky areas, buff with steel wool, or with a paste of coarse salt and a few drops of cooking oil worked in with a paper towel. Misen also suggests salt on an abrasive sponge, or a paste of equal parts distilled vinegar and baking soda.
- Do not reach for Bar Keepers Friend or similar abrasive cleaners. Misen warns these “can strip the pan down to bare metal and leave it vulnerable to rust”, and rust is a bigger problem than sticking.
- Condition it when you are done. Heat the clean dry pan for 30 to 60 seconds, add two or three drops of high-heat oil, a quarter teaspoon at most, and rub it over the surface with a paper towel until no oil is visible. Misen is specific about the amount for a reason: “More oil makes the pan stickier, not less.” The gummy layer on my older pan is almost certainly years of a little too much oil, never fully rubbed in, each time.
How often to condition is dependant on use. Given everything on the Misen website, I would treat conditioning as optional. Keep the amount of oil tiny and pay more attention to keeping the surface smooth than to building anything up on it. A few drops after washing, rubbed until they disappear, yes. Layers of thick oil, no.
Nitrided Carbon Steel vs Cast Iron, Carbon Steel and Ceramic
I cook on several of these, so this is a comparison of things I use rather than a spec sheet.
| Surface | Seasoning needed | Release out of the box | Can it fail permanently | Weight |
|---|---|---|---|---|
| Nitrided carbon steel | No | Good | No coating to lose, buildup is reversible | Moderate, lighter than cast iron |
| Traditional carbon steel | Yes, and ongoing | Poor until seasoned | No, but seasoning is strippable | Moderate |
| Cast iron | Yes, and ongoing | Varies by pan | Close to indestructible | Heavy |
| Pure ceramic | No | Moderate, technique dependent | It can chip or crack | Heavy |
| PTFE nonstick | No | Excellent | Yes, the coating wears out | Light |
The line I would draw is this. A PTFE pan releases better on day one and is on a countdown from the moment you buy it. It also carries the risk of toxins, so I haven't used a PTFE pan in over a decade. Nitrided steel releases well enough, needs preheat and a hand wash and does not have an expiry date. My pure ceramic skillets I cook on sit in a different spot again, no metal in contact with food at all, at the cost of weight and a surface that can chip and pans that can easily break.
Most kitchens should have various pans, all for different use cases. If you are working through the PFAS coating question across other appliances too, I went through the same coating question in air fryers separately.
Misen vs Anolon, KitchenAid NITRO and Other Nitrided Carbon Steel Pans
Misen was first to market with this idea and still has the name recognition, but there are now several nitrided carbon steel pans to choose from and the question I saw on most on the forums has shifted from “does this work” to “which one should I get”. I have only cooked on the Misen, so treat everything below about the other brands as research from their own product pages rather than testing.
| Pan | 10 inch / 12 inch list price | Stated heat limit | What I can say |
|---|---|---|---|
| Misen Carbon Nonstick | $159 / $174, glass lid included | 1100F pan, 450F lid | The one I own two of. 3-ply with an aluminium core, Deeper profile available, free returns for 60 days, limited lifetime warranty against defects. |
| Anolon EverLast N2 | $119.99 / $129.99, pan only | 1000F | Research only. Anolon's page claims “half the weight, rust-resistant, no seasoning required”. Also sold as a wok. |
| KitchenAid NITRO | $89.99 / $109.99, pan only | Not stated on the collection page | Research only. The cheapest way into the category. The 12 inch has a helper handle. |
Misen's price includes a tempered glass lid and the other two do not, so the gap is narrower than it looks once you buy a lid for either of them. Other reviews found they all needed the same two or three weeks of learning the preheat before food released reliably. Which is to say the technique matters more than the badge and this is certainly something I've learned over my years of testing ceramic coated pans.
A few names that come up in the same searches and do not belong in this table. HexClad is a hybrid of laser-etched stainless steel ridges over a ceramic nonstick coating, so it is a different technology with a coating at the bottom of it, and comparing it with a nitrided pan is like apples to oranges. Made In publishes a page arguing against nitrided carbon steel while selling traditional carbon steel, which shows their bias. Misen's own Pre-Seasoned Carbon Steel line is the traditional kind, not nitrided, despite sharing a brand and a lid.
If you asked me which to buy today, I would say the Misen Deeper with the lid if the walls because it actually offers a trial period where the others do not.
Specs, Heat Limits and What Fits What
| Spec | Detail |
|---|---|
| Construction | 3-ply nitrided carbon steel with an aluminium core |
| Pan heat limit | 1100F |
| Glass lid heat limit | 450F, so the lid is what caps the pan in the oven, not the pan |
| Wall height, current version | 2.2 inches, up from about 1.75 on the original |
| Induction | Yes, and it works on gas, electric and in the oven |
| Dishwasher | Pan is hand wash only. The glass lid is dishwasher safe. |
| Utensils | Metal is fine |
| Seasoning | Not pre-seasoned and not required. The pan ships wiped with a thin layer of neutral oil. |
| Returns and warranty | Free returns within 60 days of delivery. After that, a limited lifetime warranty against defects. Wear, discolouration and seasoning buildup are not defects, so the 60 days is the window that matters. |
If you see 500F quoted anywhere for this pan, that number is from the 2023 Kickstarter FAQ and it is out of date. Misen's current product page and care page both say 1100F for the pan, and the glass lid is the part rated to 450F. Misen also lists the Carbon Nonstick at 2.48 pounds against 3.2 pounds for their Pre-Seasoned Carbon Steel, which is the aluminium core doing its job.
Misen Carbon Nonstick vs Misen Pre-Seasoned Carbon Steel: Different Pans, Different Rules
This confused me and I even own the pan, so it might confuse you too. Misen sells two carbon steel lines that look alike, share a name, take the same glass lid and are cared for in almost opposite ways. Carbon Nonstick is the nitrided pan this review is about. Pre-Seasoned Carbon Steel is traditional carbon steel, baked with oil at the factory and it lives by the old rules. Everything in the table comes from Misen's own care page for each line.
| Care | Carbon Nonstick (nitrided) | Pre-Seasoned Carbon Steel |
|---|---|---|
| What the surface is | Nitrided steel, “not pre-seasoned”, shipped with a wipe of neutral oil | “Pre-seasoned at our factory”, a baked-on base layer of oil |
| Before the first cook | Nothing. Cook. | Optional extra seasoning: a quarter teaspoon of wax or 4 to 5 drops of oil, rubbed “until the pan appears dry” |
| Soap | “Wash with dish soap, hot water, and a sponge” | “Do not use soap or run your pan through the dishwasher” |
| Scrubber | Sponge, steel wool for stubborn spots | “Non-metallic brush or scrubber” |
| Metal utensils | “Safe to use with metal utensils” | Yes |
| Acidic foods | “Can stand up to acid without a problem” after about 30 days | A cause of trouble: “extended cooking with high-acid foods have weakened your patina's bond with the metal” |
| After washing | Condition with two or three drops of oil, “after every cook is the best way” | “Towel dry… Toast your pan on the stove. When hot, rub a few drops of oil into the interior” |
| If it goes sticky | Too much oil. Buff with steel wool or salt and oil, then re-condition | “A little too much oil or seasoning wax.” Scrub under hot water, heat until almost smoking, re-oil |
| Rust | “Ultra rust-resistant.” Avoid Bar Keepers Friend, which strips to bare metal | “Moisture is the enemy of this pan.” Steel wool, then re-season |
| Weight, per Misen | 2.48 pounds | 3.2 pounds |
| Oven safe | 1100F for the pan, 450F with the glass lid on | Oven safe up to 500°F / 260°C |
Two things to take from that. First, if the care instructions in front of you say no soap, no dishwasher and season before first use, they are for the other pan. The nitrided one uses soap, tolerates acid, needs nothing before the first cook and is rated to more than twice the oven temperature. Second, look at the sticky-spot row. Both lines give the same diagnosis, too much oil, and the same cure, strip the excess and re-oil sparingly. That is Misen saying, on two separate pages, that seasoning can be overdone. It is the clearest confirmation I found that the “gets more nonstick over time” line on the product page describes the good case and not the only case.
One more reason to check which pan you have before following anything: the glass lid is sold as fitting “Carbon Nonstick (Original and Deeper) and Pre-Seasoned Carbon Steel” pans, so the accessory will not tell you which line you own. The base stamp will.
Who Should Buy This Pan, and Who Should Not
Buy it if you want out of the replace-your-nonstick-every-two-years cycle and you are willing to preheat properly and hand wash. Buy it if you like cast iron cooking but not cast iron weight. Buy the deeper version specifically if your one pan has to do sauces and braises as well as frying, because the original's shallow walls were a real limitation and the taller ones fix it.
Skip it if you want a pan you can put in the dishwasher, or if you want something that will slide an omelette out with no fat and no preheat. That pan exists and it has a coating on it, with the tradeoffs that come with one.
My 4 out of 5 comes down to this. The nitriding does what it claims, eggs released perfectly on a pan that had never been seasoned and the surface has no coating to lose. The point it loses is not for the pan aging, which is manageable, but for the gap between what the product page promises and what the care page says. A reader who buys on “gets more nonstick over time” has to find a troubleshooting section on a different page to learn that the same buildup can turn sticky and what to do about it.
On the risk side, Misen gives you 60 days from the day the pan is delivered to return it free, which is long enough to cook on it most nights for two months and know whether it will work for you. Past that there is a limited lifetime warranty, but read the word defects: a pan that has gone sticky from buildup is not defective by anyone's definition, it is a pan that needs the fix section above. If you are unsure about the surface, test it for yourself, but make sure to follow all of the instructions.
Misen gives you 60 days from delivery to cook on it and return it free if it is not for you, and a limited lifetime warranty against defects after that.
How I Keep This Guide Current
I revisit product reviews as I keep using the products, not on a publishing schedule. For this one, the new pan is early in its life and I will add to the cooking section as I put real mileage on it, including whether the surface starts to change the way my older one did.
Where I have not tested something myself, I say so in the sentence rather than in a disclaimer at the bottom. Every claim about the pan's specifications here came from Misen's current product and care pages and any research is linked so you can read the studies rather than take my summary of them. If something in here goes out of date and I have not caught it, tell me and I will fix it.
Frequently Asked Questions
Is nitrided carbon steel safe?
Yes. Nitriding is a heat treatment that hardens the steel surface rather than a coating applied to it, so there is no PTFE, PFOA or ceramic layer that can chip into food. The one open question is iron. Cooking on bare iron adds iron to food, which is a benefit for many women and a consideration for anyone with high ferritin or iron overload. No study has measured whether nitriding changes how much iron migrates.
Does Misen Carbon Nonstick need seasoning?
No. Misen states plainly that the pan is not pre-seasoned and does not need to be seasoned. It ships wiped with a thin layer of neutral oil, which is why it releases food from the first cook. The nitrided surface is what makes it nonstick, not seasoning.
Why is my Misen Carbon Nonstick pan sticking?
Almost always seasoning or carbon buildup, not a worn-out pan. Run your fingers over the surface. If you feel texture rather than smoothness, buff the rough areas with steel wool or a paste of coarse salt and a few drops of oil, then condition the pan with a thin film of high-heat oil. If the surface is smooth, the cause is usually an insufficient preheat.
How do you clean a Misen Carbon Nonstick pan?
Dish soap, hot water and a sponge. For stuck-on food, simmer water in the pan and loosen the bits with a metal utensil. Avoid abrasive cleaners like Bar Keepers Friend, which Misen warns can strip the pan to bare metal and leave it open to rust. Dry it and add a thin film of oil afterwards.
Is Misen Carbon Nonstick dishwasher safe?
The pan is hand wash only. The tempered glass lid is dishwasher safe. Putting the pan through a dishwasher strips the oil film and invites rust on bare steel.
Is Misen Carbon Nonstick oven safe?
The pan is rated to 1100F, higher than any home oven. The glass lid is rated to 450F, so with the lid on, 450F is your ceiling. Some older references, including Misen's original Kickstarter FAQ, say 500F. The current product page and care page both say 1100F.
Does Misen Carbon Nonstick work on induction?
Yes. The pan is induction compatible and also works on gas and electric ranges, on a grill and in the oven.
Is Misen a good brand?
For this category, yes, with a caveat. The pan itself does what it claims and Misen revised it based on customer complaints about the shallow walls, which is a good sign. The caveat is documentation: the product page promises the surface only improves with use, while the care page's own troubleshooting section shows that seasoning buildup can turn sticky and need removing.
Can you cook acidic foods in Misen Carbon Nonstick?
Yes. Misen says the pan "can stand up to acid without a problem" and recommends waiting about 30 days before cooking heavily acidic dishes so the surface has time to settle. That is a real advantage over traditional carbon steel and cast iron, where tomato sauce or wine strips the seasoning.
What is the return policy and warranty on Misen Carbon Nonstick?
Misen offers free returns within 60 days of the day your order is delivered, which is long enough to cook on the pan for two months and decide. After that, all Misen products carry a limited lifetime warranty against defects. Seasoning buildup, discolouration and sticking from too much oil are not defects, so the 60 day window is the one to use if you are unsure.