Misen 5-Ply Stainless Steel 10" Frying Pan - Professional Cookware for Induction, Gas and Electric - Dishwasher Safe, Oven Safe to 800°F - Durable, Versatile, Even Heating

Had the pan now since November (now April) - and have used it at least 100 times since.There really isn't anything that I can say bad about it. It is a solid, hefty pan. Certainly the company does not skimp of the thickness. It cooks evenly, and cleans up easily. Just like all stainless pans, the secret to not sticking is having the pan hot to start with, and just as the food just starts a crust, gently nudge it and it will not stick. And then of course after cooking while pan is still hot, just toss in a little water and any stuck bits come right off.

OK, so I worked in the food industry for an awful long time and I’m a relatively old guy at this point. I ran five star hotel, restaurants, mall, restaurants, and high-end freestanding restaurants in Boston. I always enjoyed cooking and trained with a lot of pretty impressive people because I wanted to learn more.I have used/owned All Clad, Made In, Calphalon, Tramontina, etc., etc.x10,This pan kicks not just from a price point, but from an overall quality delivered point.If you add the price point to it, it’s a simple no-brainer. Nothing I have ever used. Has this perfectly balanced, super heavy weight producing an ultimately flat bottom that has perfect content with the heat source. If you’re using induction or a glass top, you can’t buy anything else.The only thing I can say to the contrary, is that if you like to toss in a sauté pan, this is even gonna strengthen you up in the wrist in foreign or give you a go.But, if it’s the latter, just use a good wooden cooking utensil and skip the toss

Shipped quickly and received in perfect condition. High quality cookware. Would certainly recommend this to everyone seeking a great piece of cookware!

One of the best pans that I've had thus far. It heats up very well and has allowed me to start cooking new dishes that I haven't tried before in the past! One thing to note that I do use a gas stove, so I cannot attest to how well it'd be on other types of burners, but I'd assume it'd work just as well.

I purchased the Misen pans in two sizes, 12-inch and 8-inch, and while they feel like high-quality cookware, I noticed an issue from the very first use. The bottom of the pans isn’t completely flat, which means they don’t make full contact with my ceramic cooktop. This results in uneven heating, which can make cooking a bit challenging.That said, the overall build quality is excellent, and the pans perform well despite this drawback. The uneven bottom is disappointing, as I expected more precision in the manufacturing. I’m generally satisfied with the results so far, but this one flaw keeps the pans from being perfect.

I know that non-stick is popular, and I get it. We always went that route, too (or cast iron, which I find to be sometimes "easy care" and other times "hard to care for" as they can rust on the bottom and leave stains). But, by gum, I have to say this is even easier to clean than regular non-stick, as I *can* use a scrubber, and as fiercely as I feel like without fear of damaging it. And, there's no coating to wear off and get into your food. There's no hard-earned "seasoned" patina to try and not remove and no "seasoning" to redo every so often. We can use this in the oven for certain dishes, as well. Something that you can't do with most non-stick pans (maybe you can with the ceramic types, if the manufacturer says it's ok).We have spent years cycling through non-stick pans. The cheaper and the more expensive ones out there. All last only so long. A year here, a couple of years there. But always needing to be replaced after what feels like a short time. During this, we have owned a set of stainless steel pots - for at least 25+ years, and never needing to replace them.So, when the most recent inevitable time to replace The Pan came, we bought this along with a carbon steel pan (the one my husband was most excited to get) and a ceramic coated pan (the one I was most excited to get). Out of the three, this is the one we both reach for, time and time again. And, as the person who does 85% of the dishwashing, I really appreciate the easy cleanup it provides (I swear, I will not try and wash that carbon steel one, as I don't want to accidentally remove the baked-on protective layer that my husband has so lovingly built up on it). Even though we do own stainless steel pots, I hadn't thought it would be just as easy to clean a pan (something you cook more aggressively in) as they are. Even after a burned disaster. It always looks like new after washing. Even with the worst mess, it doesn't take a whole lot to get it clean again.The thick bottom - and I do mean thiiiiick - really helps distribute the heat evenly.Hands down, our most favourite pan. When we finally decide to add in more pans for size variances, I will be looking at getting them from this line.

I have used this pan several times thinking food would not stick to the surface. It's stainless but, I have found food sticking even on a low flame..My non-stick green pan is superior..However, I know stainless is a healthful choice so thought I would be happy with it. Also, it doesn't wash that easily although , I use scratch free sponges. It does have a heavier feel to it-so I thought that would cook more efficiently..I wanted to get away from the non-stick but, this did not fit the bill..

takes a licking, keeps on ticking.solid lifelong piece