Anonymous wrote:It is "non-stick" and per their disclosures page it does contain PFAS.

Nope. It is carbon steel without the nonstick coating that contains pfas. Instead, the nonstick quality is achieved by diffusing nitrogen into the carbon steel. If the pan is heated to a high enough temperature, the nitrogen will diffuse out, leaving just carbon steel.

https://misen.com/products/carbon-nonstick-pan

For more than you ever wanted to know about carbon steel pans, there's https://www.reddit.com/r/carbonsteel/

There's been some discussion about the recent Misen releases, though I think there's been some confusion about the exact products.

My thoughts are just go for traditional carbon steel.

I'm a carbon steel newb so I can't offer any real advice on anything. I have two Matfer Bourgeat pans that I bought just about the time when I was growing tired of cooking. One pan has seasoned beautifully. It's a small crepe pan that I use only for crepes or small portions of a scrambled eggs. The regular size classic pan seems ok, but it doesn't have a gorgeous sheen like the crepe pan, and stuff sticks in it sometimes. (It's been a couple months since I've last used it, so I don't even remember exactly.) I bought the pans at the same time and have treated them pretty much the same and I have no idea why the outcomes have been different.

Maybe carbon steel isn't a good fit for me? One could watch dozens of hours on YouTube or read for dozens of hours to learn to cook a basic fried egg in a carbon steel pan. I despise fried eggs.

Anonymous wrote:

Anonymous wrote:It is "non-stick" and per their disclosures page it does contain PFAS.

So, how is it safer than other non-stick pans ?

They have different products; the OP is referring to a new line which is nonstick, self-seasoning, and has no coatings. Their older nonstick product line which used a nonstick coating has been discontinued and is now sold out. The new product line is called Carbon Nonstick; it is made of carbon steel "hardened in a nitrogen-rich oven to form a naturally nonstick, ultra-tough surface that gets more nonstick over time". Unlike coated pans, these can be used with metal tools because there is no surface nonstick coating which such tools could damage.

Anonymous wrote:It is "non-stick" and per their disclosures page it does contain PFAS.

So, how is it safer than other non-stick pans ?

It is "non-stick" and per their disclosures page it does contain PFAS.

Anonymous wrote:Hidden on their legal Disclosures page is use of PFAS and related chemicals:

"https://misen.com/pages/disclosures"

OP here - results are great so far. I made a tofu stir fry today with no sticking and easy cleanup. I would equate the nonstick quality to using a teflon pan that is not brand new, but maybe a few months old.

Thanks PP for that disclosure page. Misen’s nonstick has pfas, as does everyone else’s. But this is a carbon steel pan, and contains metals only.

Hidden on their legal Disclosures page is use of PFAS and related chemicals:

"https://misen.com/pages/disclosures"

Their latest testing has resulted in a claim that the pans are heat-safe up to 900 degrees F, so they are suitable for use on grills, in pizza ovens, and under broiler if desired.

Mine have just shipped, so nothing to report yet. But, the claimed advantages were persuasive. We'll see. They're intended to replace older conventional nonstick pans with coatings which now are thought to be potentially unhealthy.

Does anyone else have the new Misen carbon steel non stick pans? I am really hoping these pans can take the place of my cumbersome ceramic pans. I’m also looking forward to using my metal spatulas and spoons.

This is what I’ve heard about the pans:
-Induction ready
-Carbon steel with aluminum sandwiched between
-No coatings, pfa/pfoa/ptfe free
-Non stick quality achieved by nitriding the carbon steel, resulting in a hard dense surface
-Nitriding diffuses nitrogen molecules into the surface
-Handwash only, no dishwasher
-No preseasoning required
-OK to use metal utensils
-High heat is fine
-Acidic foods are fine
-More rust proof than carbon steel
-Heat retention not the best, but it’s lightweight
-Last forever

If you have these pans, update and let us know what you think. I will try them out today and repost later.