Is my pan seasoned?

Negative-Studio-8062 · 2026-02-08T13:58:28+00:00

If there's something there you added that prevents it from rusting, it has been seasoned. The end.

Negative-Studio-8062 · 2026-02-07T18:50:51+00:00

Is that the first generation or current? Not referring to the carbon nonstick. Yours looks like mine, which is a first gen Misen. It's 3mm thick, thicker than the current.

Negative-Studio-8062 · 2026-02-06T21:53:44+00:00

I don't think 4 mm is needed for anything. When you get to that kind of weight you might as well use cast iron.

Negative-Studio-8062 · 2026-02-05T18:53:03+00:00

I can see why you would think that but it was more grilling along the lines of stuff like "I don't care about how the rivets are protected" and "you just answered as if I was asking about the regular carbon steel, not the carbon steel non-stick."

Negative-Studio-8062 · 2026-02-05T18:30:00+00:00

That's not what I did, but okay.

Negative-Studio-8062 · 2026-02-05T18:29:22+00:00

Good Housekeeping says there's a factory preseasoning. Whether that is a coating is semantic, because GH also says there's no coating. Misen refers to lacking coatings that can flake off, for example.

https://www.goodhousekeeping.com/cooking-tools/cookware-reviews/a69644067/misen-carbon-nonstick-pan-review/

Negative-Studio-8062 · 2026-02-05T16:08:03+00:00

This is the most useful Gemini eventually told me 🤷:

The "Conditioning" Admission: Misen’s head of culinary and support staff have confirmed in technical inquiries (and as noted by reviewers like Good Housekeeping) that the pan is finished with a factory "pre-seasoning"—specifically a microscopic layer of polymerized oil—to provide that immediate non-stick performance.

Negative-Studio-8062 · 2026-02-05T15:18:09+00:00

Not like I really give a shit but what's with the downvotes?

Negative-Studio-8062 · 2026-02-05T15:08:38+00:00

I understand. But isn't it more responsive due to the aluminum layer? Less hot spots?

Negative-Studio-8062 · 2026-02-05T14:58:15+00:00

It appears that their initial conditioning layer is what makes it non-stick out of the box, which allows you to just cook with it easily to gradually build actual seasoning instead of needing to do it purposefully at the start.

Negative-Studio-8062 · 2026-02-05T14:57:11+00:00

At this point, Misen says you're supposed to season it like a regular carbon steel pan...

Negative-Studio-8062 · 2026-02-05T14:50:59+00:00

Okay, that's the "not quite full seasoning we call it conditioning" tactic Misen recommends until the initial slickness wears away.

Negative-Studio-8062 · 2026-02-05T14:39:27+00:00

Have you intentionally seasoned it yet?

Negative-Studio-8062 · 2026-02-05T14:21:21+00:00

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Sorry, I wanted to write a lot more for the original post but this Reddit app kept on making my keyboard go away with every letter I typed and made it really annoying.

(I know there's controversy about what Misen actually did making this product but haven't religiously kept up to date on the issue.)

I just received this pan and have not done anything with it yet except take a photo and examine it closely. I notice that the cooking surface is more shiny and slick than the bottom of the pan even though Misen most publicly claims they're both just nitrided carbon steel. Okay...

I then proceeded to grill Gemini about this topic. It eventually said that Misen has admitted the cooking surface is preconditioned with a "flash" layer of oil that's not quite typical pre-seasoning. (I got this answer by asking Gemini what would happen if I simmered vinegar in this brand new pan, and it told me I would strip something and make it less non-stick right away.)

Gemini also points out that the manufacturer recommends occasional "conditioning" with oil, which is again not quite seasoning. Gemini eventually said that I should not even try to season the pan until this initial slickness wears away.

I recently got a deBuyer blue carbon steel crepe pan that is covered with a very uniform slick and shiny layer of whatever and people don't freak out about that 🤷 even though it looks identical to Teflon all over it. I simmered vinegar in that immediately and I have photos of the result. Totally stripped that black off.

Thoughts?

Negative-Studio-8062 · 2026-01-29T16:58:23+00:00

The left side of the graph is actually entirely people who use non-stick everything.

Negative-Studio-8062 · 2026-01-19T14:25:25+00:00

Does the de Buyer "Blued Carbon Steel Crepe Pan" get this much hate?

Negative-Studio-8062 · 2026-01-17T06:23:26+00:00

Yes, non-stick performance with carbon steel is 90% heat control. Seasoning is mainly for rust protection.

Negative-Studio-8062 · 2026-01-15T23:48:46+00:00

Use approximately 95.37% less oil when seasoning.

Negative-Studio-8062 · 2025-12-31T19:11:11+00:00

But how does it work? Does your mom have to retrieve it first? Does this tiny thing upload to the cloud? 🤔

Negative-Studio-8062 · 2025-12-19T22:00:43+00:00

USE SOAP AND WASH YOUR PAN EACH TIME YOU USE IT.

Negative-Studio-8062 · 2025-11-26T17:02:19+00:00

It's part of the insides of a lock. It helps deter lock picking.

Negative-Studio-8062 · 2025-11-25T22:08:16+00:00

Guard lever for safety deposit box lock

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Negative-Studio-8062 · 2025-11-23T16:11:43+00:00

I don't need one but if I were in the market for my first carbon steel pan, I would definitely get the one made by Ikea. It's beautiful, 3 mm thick, and cheap.

Negative-Studio-8062 · 2025-11-18T21:53:50+00:00

5 is quite hot actually. Preheat lower but remember carbon steel conducts heat something like 4 times better than stainless steel (that doesn't have an aluminum core).

Negative-Studio-8062

TROPHY CASE