Misen Carbon 10 Inch Review (2026)

First time carbon steel buyers, induction hob owners, and daily cooks for one to three people who want performance without a difficult first month. French pan traditionalists should buy Matfer or de Buyer instead.

Nitriding treats the steel surface to resist rust and improve release, which makes the Misen more forgiving of a damp drying lapse than a raw French pan. It does not remove seasoning from the equation: the surface still improves with cooking, and eggs still need a few weeks before they slide reliably.

Think of nitriding as a safety net, not a nonstick coating. It buys patience, not perfection on day one.

At 10 inches, this pan covers eggs, chicken for two, vegetables, and pan sauces without dominating the hob. Induction compatibility stated on the listing makes it a safe choice for induction owners who cannot assume every carbon steel pan suits their hob.

Heat response is quick, like all carbon steel, and the pan is lighter than traditional heavy pans, which helps with tossing and one handed moves.

Against the Matfer Bourgeat 11 Inch, the Misen is smaller, lighter, and far easier to start with, while the Matfer sears harder and suits larger households. Against the Merten and Storck 10 Inch, the Misen offers nitrided steel and a more premium feel, while the Merten and Storck offers a lower price for a similar size.

Against the Made In 12 Inch, the Misen is the daily pan and the Made In is the family pan; many kitchens would use both if budget allowed.

Hand wash, dry immediately, oil lightly, just like any carbon steel pan, though the nitrided surface forgives a brief lapse better than raw steel. Avoid the dishwasher, avoid long soaks, and cook fatty foods early to build seasoning on top of the nitrided base.

For induction owners, confirm the base sits flat on your hob before the first cook, and preheat on medium rather than maximum to protect the seasoning.