Kitchn Love Letters

I Tried Misen’s Revamped Nonstick Skillet and It Makes Cooking with Sticky Sauces a Breeze

published May 2, 2022
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Credit: Misen

While I’m aware of the amazing searing and sauteéing abilities of a stainless steel skillet, I will still reach for a nonstick pan almost every time I cook. After too many run-ins with crispy tofu stuck to the bottom of my stainless steel frying pan and sticky sauces that result in hours of pan soaking, I decided it was time to try out a larger nonstick skillet than the 8-inch pan I already have (and use every day). 

Luckily, one of our favorite kitchen brands, Misen, just dropped a new line of nonstick cookware, which includes a redesign of their bestselling (and Best List-winning here at Kitchn) nonstick pan that once racked up a waitlist of over 2,000 people! I got to try out the 12-inch size of the Misen Nonstick Pan and can already see the difference it’s going to make in my kitchen. After pan-searing chicken and cooking sticky sauces, this pan is clearly a nonstick workhorse that I’ll be using almost every night.

When it comes to Misen, our editors are clearly smitten. Previously, we’ve fawned over their sleek roasting pan, versatile chef’s knife, and surprisingly affordable Dutch oven — just to name a few! While they released a handful of new items like a saucier and sauté pan, this nonstick pan is actually a redesign of the hugely popular model they sold before. In addition to Misen’s titanium-infused plasma primer that ensures its sleek surface, this pan now has a ceramic outer coating for easy maintenance and a comfortable all-stainless steel handle. And, because it’s designed to last 2.5 times longer than regular nonstick, you can feel confident investing in these pieces and getting long wear. Plus, they’re even oven-safe up to 450 degrees for delicious frittatas, pasta, and more!

The first week I had this pan, I used it to make a few saucy chicken dishes. For one, I cubed chicken and seared it before pouring this delicious Filipino simmer sauce all over and let it thicken. Usually when I sear chicken, I’m impatient and turn the pieces over before they’ve fully browned, which results in stuck-on pieces. Instead, I was able to cook to my anxious heart’s content with this pan, as each piece flipped easily and still browned nicely. Plus, I was pleasantly surprised to see that the sauce thickened beautifully after sitting for about 10 minutes without burning or sticking to the bottom.

Credit: Erin Cavoto

I also made Trader Joe’s popular Mandarin Orange Chicken, which requires cooking the frozen chicken and then pouring a sweet, sticky orange-ginger sauce on top. While a lot of people like to bake or air fry the chicken, I prefer using a skillet so I can add other ingredients like broccoli and not dirty an extra pan. The sides easily contained everything, while the pan evenly heated the chicken and made it perfectly crisp. The sauce also slid right off the pan with no need for soaking afterward!

I was on the lookout for the perfect quick weeknight dinner frying pan, and I’m confident in saying that I finally found it. I love that this Misen pan performs well while maintaining an amazing nonstick surface that I don’t dread cleaning. It’s a 10/10 in my book!