Field Company No. 8 Cast Iron Skillet

“No problem! 1. Performance is very similar in terms of heating speed and retention. The Misen is more nonstick out of the box. With Strata, you need to season it first, and it’s easy for that surface to turn tacky if the seasoning isn’t done well. When seasoned properly, Strata gets a smooth surface that works great for eggs. Both require some fat. I prefer Strata’s handle, and its walls are about a quarter inch taller, which I like. 2. It performs like other 3 mm–thick stainless pans. For example, after heating to 400°F and resting 5 minutes, the Misen cooled to 117°F. Made In, Heritage Steel, Hestan, and Tramontina were all within 10 degrees of that. You won’t notice a difference in real cooking at that range. The de Buyer Mineral B Pro, which held at 162°F, is where you actually see a meaningful difference. So when I describe Misen’s retention as “poor,” that’s relative to much heavier carbon steel pans. 3. I haven’t tested other nitrided pans yet, but I plan to try the Anolon N2 soon. That one doesn’t have an aluminum core, so I’m curious how much that impacts performance compared to the Misen. 4. It’s tough to assign exact numbers, but I’d place Misen between PTFE and a well-seasoned carbon steel or smooth cast iron (like a Smithey). You still need a bit of fat, but not much, and it’s more forgiving than stainless steel in terms of heat management.”