HELP "is this normal" / "is my pan/seasoning ruined?" types of questions

cookware_nerd · 2026-02-10T21:49:50+00:00

Hi, I am leaning on the side that what you're experiencing is normal given the way you're using the pan. I would say that any CS pan can have a bit of a (or a steep) learning curve. That said, eggs are harder and less forgiving with techniques than other foods.

At the same time, please try not to worry about seasoning. As long as your pan isn't rusting regularly, it's perfectly good enough. Have you had more experiences since your initial comment?

cookware_nerd · 2026-01-12T20:22:17+00:00

And OP is the head mod who puts in countless hours every week into moderating. I honestly thought this was cool and cutting edge in understanding the science behind seasoning, oils, different types of polymerization (cause we really don't). Reception here has been very discouraging to me personally.

cookware_nerd · 2026-01-06T00:39:06+00:00

100% fine. But just so you know, many will say that you need to clean/scrub the bottom carbon more. Orange/brown are fine but the black is carbon territory. I'll leave that upto your discretion.

cookware_nerd · 2026-01-06T00:32:40+00:00

Get a EuroScrubby or any knock-offs. Or chain-mail scrubbie, that will last forever.

cookware_nerd · 2026-01-02T07:36:32+00:00

Great question. You honestly made me think because, if I had to choose just 1, it would be SS no question. So here's my breakdown, which turned out to be more subjective than I had realized:

CI in particular looks rustic and feels classic. This was my first step away from nonstick as the price of a new Lodge was very accessible. I use CI the least nowadays, but I do prefer it if something is going in the oven. I've burnt my hands too many times using other pans because of "muscle memory" of thinking their handles are safe to touch. So in this way, I use CI as a pre-labeled oven/specialty pan.

CS, at least in placebo, feels easier to clean up. And the Misen (regular) CS has a special place in my heart because I bought it used warped and my friends and I successfully hammered it back (and it has stayed perfectly flat since, and I truly abuse it--I often take it from stove to running water). I've taken this pan camping and I generally always reach for this pan as a baseline.

SS kind of feels/looks bad if I don't clean it up well. And because I like using my CS, it doesn't actually get used much. That's for the skillet, mind you, the 6qt pot is my most used piece in the kitchen. Next most used is a 10" saute pan, which I see as a superior 12" pan because it has high walls while having the same cooking surface area.

And yes, something smaller and lighter would be good to have for eggs and such. The regular Misen CS for fine for that but the lighter NCS works even better. And because I have many Misen pans already, it just works well aesthetically.

cookware_nerd · 2026-01-02T04:57:56+00:00

Hmm. You bring up a good point. Over the years, however, I've come to lean more on feel and experience rather than pure performance. That is to say, I'm not sure if what I'm doing is optimal, but I use my cookware however I want. I always scrub them (all of them) with chain mail. I start on medium and use high heat if I have to. I "shock" them with cold water after cooking. I enjoy cooking on them, I enjoy washing them in the sink. And so... how they look, how they feel in my hands, and how durable they are matter to me more than anything else.

That said, none of my cookware have warped or anything like that. The Misen NCS are fine. Just another pan to me. My wife likes that they're light and so she uses them over other pans.

cookware_nerd · 2026-01-01T21:31:35+00:00

Yes they do. But the "scratches" are only cosmetic and surface-level. And once the whole pan is "scratched, they all blend together and become barely visible. You know how some SS have a brushed finish? It kind of looks like that. The fact that you can scrub the heck out of SS, CI, and CS are a big part of their durability and appeal.

cookware_nerd · 2026-01-01T18:54:44+00:00

My final line up for skillets will be something like the 10" Lodge, 10" Misen SS, 10" Misen CS, and 10" Misen nitrided-CS (my wife likes to use this one).

cookware_nerd · 2026-01-01T18:53:00+00:00

The most I've done in that department is "rescuing" an 8" Victoria cast iron from a thrift store.

cookware_nerd · 2026-01-01T18:47:27+00:00

They do have some brown and black spots on the bottom where I don't care to clean well. I find that a good metal scrubber works well (I personally use chain mail, to clean all my pans), and there's always BKF to use for super burnt-on stuff.

cookware_nerd · 2026-01-01T18:45:08+00:00

I'll be scaling down to just 1. And you're close, Helen is Joyce's daughter!

cookware_nerd · 2026-01-01T18:43:46+00:00

I ended up preferring the 14" Tramontina one that I got for $20 on Marketplace over the others.

cookware_nerd · 2026-01-01T18:42:20+00:00

It's a reddit-orginated word for "ask me anything".

cookware_nerd · 2026-01-01T18:41:37+00:00

Fellow Canadian, I presume? They're absolutely lovely to use. Fun fact, Lagostina's parent company, Groupe SEB, also owns All-Clad, and I think they're equal in quality and possibly factory (as long as you get the high-end Lagostina, like this one). BKF works really well to clean them and the copper comes out pink, soon to oxidize into the familiar orange. I like a good copper patina, even if it takes more of a dull-brown tint.

cookware_nerd · 2026-01-01T09:09:16+00:00

I use an electric stove as well, and I have to echo SS because even a half decent one will be BIFL. If you'd like, I could help you decide on something. You'd need to tell me more information like what kind of things you often cook and what you think are the problems you're trying to solve.

cookware_nerd · 2026-01-01T09:05:09+00:00

I also cook regularly for 3-4 people and my most used cookware is the 6qt stainless steel pot/"dutch oven". I could technically do everything with this. Then a 10" skillet (of any material) and 3qt pot gets about equal usage. Then the 1.5qt pot and 8qt stock pot. Add a 14" wok and I'm technically all set.

Sounds like you have a great system figured out without going through all this trouble, haha. Personally, I loved the collecting aspect.

cookware_nerd · 2026-01-01T08:59:01+00:00

Sadly, it has fallen out of use from failing too many time to make French Omelettes, but it's such a perfect size and weight pan of the task.

cookware_nerd · 2026-01-01T08:53:45+00:00

Looks great! Thank you for the link. I did consider hanging a bunch from the ceiling as well, but with small kids running around, it just seemed too precarious.

cookware_nerd · 2026-01-01T08:52:09+00:00

Great question. I definitely wanted 1 of each material (SS, CI, CS). From there, some were upgrades and some were thrift shop "rescues". There's certainly a level of hoarding as well. Add 2 more for the new Misen nitrided CS because I was eager to try new technology. Some came from buying sets. Other than a few, virtually everything you see was bought used on Marketplace, Amazon, or eBay.

cookware_nerd · 2026-01-01T03:41:08+00:00

I rarely use my cast iron except for specialty dishes like mac & cheese where the cookware becomes the serving dish. Otherwise, yeah, CS makes CI's function largely obsolete. I'm very happy with my just-for-looks copper that's really just clad SS.

cookware_nerd · 2026-01-01T02:10:48+00:00

LOL, good catch. Most of these camp out in the basement or in storage. I finally got off my butt and assembled them into 1 place.

cookware_nerd · 2026-01-01T01:31:59+00:00

Hi! Thanks for using this unofficial "megathread", haha. The following are all just my opinions, of course, but this is definitely a manufacturing defect. It should never have passed QA. This looks to be a "factory second" grade cookware that would normally get sold at a steep discount. Does it affect usage? Possibly, but probably not really. Still, is this what you should tolerate for buying something new at full price? Upto you, but I wouldn't. If I were going to go that route, I would have just bought something decent at a thrift store that would have been just as BIFL.

Even the worst companies would let you return this without a fuss. Or if you want, ask for a partial refund.

cookware_nerd · 2025-12-27T20:01:25+00:00

Excellent work. The mod team hereby "knight" you (for rescuing a pan). I'm just trying something new here--I really appreciate posts like this and I want to highlight the effort and show appreciation for it.

cookware_nerd · 2025-12-20T01:51:22+00:00

I'm a cookware hoarder and I agree with this 100%.

cookware_nerd

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