Misen Essentials Cookware Set. An in depth review of a great and affordable stainless steel set.

[Music] welcome to cooking the feast today we're going to be doing a review on the brand micen and their essential stainless steel cookware set the pans themselves are very heavy duty and they look like this and the rest of the ones we have here each pan itself is made up of five layers of aluminum and stainless steel alternating and coming in about three millimeters thick now let's go over what's included in the set itself the first step is a 12 inch stainless steel skillet this is what's going to probably compromise most of your cookware here the included lid here sits on just nicely you'll find that this is quite a large surface area in here it curves out rather nicely and leaves a lot of room in here for putting chicken steak beef stir fry anything that you want to use in this the handles themselves are quite nice too you'll notice that it has the open areas here to help disperse the heat and the one thing i noticed on this is these almost rarely ever even get warm after a long cooking session the handles do start to get a little warm but not burning or anything nothing that's uncomfortable that i wouldn't put my bare hand on this next up we have the 10 inch skillet again big surface area compared to other pans of the style great overall use our next pan here is our 10 inch stainless steel saute pan like all the other ones we have our 10 inch cover to go with it that also fits on the 10 inch skillet and then looking in closer you'll see that this has the side walls up that go up straight compared to the skillet one of the things it also has the included extra handle on the side so that if you're doing something with a lot of liquid in here you can grab it and have a firm handle on it if you need to transport it or move it around the stove top our next pan up is our three quart saucier [Music] of course the included lid and then you'll notice the big difference on these is the curved edge on this this is going to be helpful when you're trying to stir around in the pot with a spoon a large wooden spoon or even a spatula get the edges in here you will have less burnt material in here if any because of the design that really makes a lot of sense with this and then finally we get to our eight quart stock pot included lid this is exactly what you would expect in a stock pot this one might be the heaviest of all of them so heat retention is going to be an incredible plus on this one this is going to be great for if you're making all day long stocks chili cooking down things and especially when there's a lot of liquid involved boiling pasta things of that nature so i want to take a good look and put it through the tests of the footage that we've done for cooking the feast over the last six months and show you what kind of results you can get fast forward i'll let you on a sneak peek the review is going to be good because i absolutely loved using these pants all right so we're going to do the hands-on practical test with this and we're going to start with steak because if we can't cook a good steak with these pans why bother we have first a t-bone stake in the 10-inch stainless steel skillet so take a look at this we're searing on both sides and you see the hot heat that we've gotten the pan up to by allowing it to come up the temperature for about five minutes is doing its job flip that steak around and take a look at that sear all the salt crust and everything in there that is what we're looking for hey these are doing a great job so far but let's see what happens when we finish it off look at the bone everything's starting to pull back a little bit and so we've added some butter some thyme and some garlic we're going to tilt this pan because the large surface area here we're now able to spoon this butter up onto the sink itself another great quality of these pans is the surface area you're able to get with the pan i'm not even using the 12 inch pan and this is more than enough for my purpose right now so plated that's a good looking steak that's fantastic look at that crust on the outside that's what we're looking for and now let's cut into it to see how we did there we go we have a medium rare to medium and that's how i like it look how much juice is still coming out on the plate we did a great job so next up we're going to use the 10 inch pan again and we're gonna cook a strip steak now let's see that yep check that's a good sear on there and so we got a hot pan but let's see once we turn it over let's see if it sears the other side just as good or does it lose all its heat and you just get a brown colored steak with no sear on the other side before we do that again we're tilting the pan we're getting the nice butter action going and let's take a look now that's another good looking sear on there and that's a good looking steak so there you go the thermal mass of these pans once they're heated up they stay hot it's like similar to cast iron in that sense that is what we want with a good set of pants so let's do some sides here green beans i already got some oil in there and fat rendering down from the bacon and we're going to try to do a nice sear on these green beans so far so far so good uh still using this one is the 10 inch skillet and we put some water in and we covered it up tight with the lid and look at all that steam coming out the lids on these things work really well they trap everything down in there these are done these are good seared outside nice and soft because of the steam so let's move on to some rice here some people shy away from rice and stainless steel but look nice fitting cover again all that steam coming out and this rice is done and it's perfect look how fluffy it looks that's what you want right there another check glazed carrots it was rendered down another check these look great so now let's move on full dinner test so we're gonna take a look at these and try to make a whole dinner with them first we're starting out with the 12 inch micen stainless steel pan here and i have half chicken breasts you can even fit another one in there and still not crowd the pan up now look at the flip on these this is the seasoning and a great sear on the chicken i let these warm up at a medium heat and we're getting exceptionally good-looking chicken from this so you see all the pan drippings in there that have reduced down and we're gonna take these with the onions that we're gonna add we're just gonna get all that off of there so it's not burned on these are doing a great job you see how it's releasing all that food material into the onions i've added wine to deglaze these and now we're gonna add the cream to form our sauce this is a one pan meal and this mice and pan is doing a fantastic job we're just warming the chicken back up and then we're gonna plate it take a look at that that's our finished product full meal first check yes now we're taking scallops here we already cooked the steak in this and so we're getting great sears on that we're deglazing with our chicken stock and then we're going to add a little more heavy cream into this this is looking great so far and then now notice i'm using a metal spoon on these because you can do that with stainless steel so we're going to finish up the sauce and we're going to plate it and then we're going to put our scallops and then our steak which was seared and baked using the same pan and then we put our sauce right there on the steak and the scallops so another check so now we're going to move on to onions to these onions we're going to add some chopped up apples and this 10 inch saute pan works great for this because you'll see all the liquid in here and then we're just going to render it down this does a great job as you'll see nothing is sticking and then we have some applesauce in addition to the applesauce we're going to use our three quart saucier to make mashed potatoes and see we can mash them right into the pan once they're soft because this is stainless steel and we don't have to worry about a coating and look at these these look great added our cream and then here's a close-up shot perfect these pans work really well for this and then finally for the main part of the dish we have some coated and breadcrumbs panko and parmesan pork chops and look how good that sear looks on there we have a nice golden brown breading and those look perfect so let's plate it and there you go check on the full dinner and now we're moving on to bar style foods so first up we got some meatballs here but they're not meatballs we're going to be using the 10 inch saute pan to make smash burgers great thermal mass on these pans these cook hot and they cook fast take a close up here all the grease coming out and then we're gonna use our metal spatula on this flip them and take a look at this fantastic crust talk about something similar to what you would get on cast iron these things are great like sometimes why even use it because these things can go right into the dishwasher i'm not advocating for you not to use cast iron and believe me i'm going to continue to use my cast iron but when i want to do something quick and convenient take a look at the results of this burger that's fantastic and i so that's another check so can you make smash burgers on this absolutely how about a normal burger why not so we take these pre-made patties here and we use our 12-inch skillet and let's give it a good flip that's good sear on there so yeah we're getting some good thermal mass that's embarking this nice sear on the outside and then we melt some cheese down onto it and we're going to plate these that's a good looking burger top it however you want but these pans are doing a great job so now we're going to move on to my favorite part so we sliced up some thin onions and we're cooking these down in some butter and oil so what are we going to use these caramelized onions for we're going to make steak and cheese so taking this 12 inch pan again we're going to make sure that it's ripping hot and we're going to add our meat to it we already know we can do steak so what is sliced steak gonna do on it it's gonna do great so after a few minutes here let's get to flipping on it so there you go it's always trying to get some really good color and then get a sear on the outside of it and so when it's done we're going to put our cheese on there and we're going to admire our handy work so this application is imitating like a flat top at a counter or something kind of counter surface like that and so we're going to take this meat and cheese and see how it releases easily and we're going to put it in our 12 inch sub roll the pan has done an absolutely great job and look how good the sub looks i had a great time heating this up i still think about this sub and how good it was all right so let's say you want to do some deep frying i've got the three quart saucier here because i want to do small patch chicken wings here so these are like the buffalo sauce style ones here i've taken breaded chicken wings and now we're going to deep fry these here i just want to do a small batch otherwise i'd be using the large stock pot and these have done a great job i've kept it at temperature and they held their temperature really well and we're able to crisp up these wings really nicely next thing we're going to do we're going to pull these from the oil and then we're going to sauce them these look absolutely great and they tasted even better the versatility of the saucier is really impressive here and look at these wings they are what proves it so now we're going to move on to breakfast and sweet i love breakfast sandwich and breakfast foods so i've already cooked some bacon and then poured the oil directly into the three quart saucier cubed up these potatoes and i'm going to cook them right into that bacon fat as you see they're already starting to crisp up really nicely and because taco bell got rid of their cheesy fiesta potatoes i mean i gotta start making my own now so look at those you got the nice coloring and these are gonna come out perfect nice and crispy on the outside fried eggs here so we have some butter down in the pan and we're going to fry these eggs up once they start getting crispy on the bottom you know they'll release easily from the pan they came out perfectly we're just going to pour over a little butter and then we're gonna remove them from the pan next scrambled eggs you didn't think you could do that on this but with enough butter on here there shouldn't be a problem as long as your pan is hot there's not gonna be any stickage these look good they taste great too another big thing that you would want to use these for is for hash browns i mean it's perfect you need high heat and you need something that's going to give a good sear to the outside of these especially with the oil contact so these i'm flipping it over and take a look at it that's good looking hash brown right there so this tastes great and look you got nice crispy outside and the exterior of it and then the bacon fat in there is adding some extra flavor so if you just want to cook some straight up bacon on the 12 inch pan here take a look at that does a great job i like to do this and just put it right onto white some white bread for a breakfast sandwich and then in addition to the bacon i like to crack a couple eggs into this and don't worry if there's a little bit of residual bacon on there because the way we cook this it's going to adhere to the egg and then it's got all going to release as one if that's the theme you haven't picked up on yet is how versatile these pans are and how much you can do in just one pan because of the large surface area i told you it's going to release really well and so i put these right on my sandwiches and that's a good day for me we're going to do a little bit of sweets here i've cut up some apples and i'm putting these in the large eight quart stock pot i need to soften them so they can become flexible and this is a great way to do it so i put these on medium heat and i wait until some of the liquid has come out and they're flexible then i put them into a bowl and so you see my tart shell is where i line them all around in a rose pattern after they bake you get a nice tart like this well these wouldn't be anything great if you couldn't do the quick easy instant type of meals you know that you were doing on regular weeknight i got some hamburger helper here i eat this all the time check taco meat with the seasonings another check and you know what it looks great and it can do everything you need normally with dumplings or like pot stickers they recommend using non-stick and yeah you can still do that they do stick just a tiny little bit comparatively but here's one thing you're not gonna get with it look at that sear you're not getting that on non-stick and they taste great so try it out spaghetti sauce with some hamburger meat tastes great in our eight quart stock pot i found an insert that fits right in there and we're gonna put some angel hair pasta with another check so finally we're gonna do some box macaroni and cheese you already know this is gonna do it well but i just wanted to show it we can mix everything directly into it because it's stainless steel and don't have to worry about scratching it up so there you go everything works here and let's go back to some final conclusions one of the first impressions that i had of these pants right out of the box was how heavy they were these really really are a step up in terms of quality from what i'm used to the weight might catch you off guard the first time but eventually you get used to it one of the first impressions besides the weight was just how beautiful these pans look the shininess of them and you'll see here they're still shiny i've had these for six months now and every footage that you've seen in this video or we'll see it was used while they were still new or on the way till now this is the last footage that i'm taking as of the beauty shots of this now so i can say they've held up pretty well they've held up really well actually just slight dinks in here and there any time burnt on food any kind of discoloration i know that i can always bring it back to the shininess here and really it inspires me to want to cook foods with them so every time i see them in here nice and shiny and clean i think you know what let's not go out to eat let's not just put something together that's real quick and easy let's use these because in some senses almost like a work of art so there you have it so here has been our look at the micen collection the essential collection of stainless steel cookware i have to say that this has blown me away better than the results i took a long time in research before i even pulled the trigger on this and i'm glad i did the only big downside is the fact that i went with the essential set and not the complete they have three different versions they have the starter the essential and then the complete set the complete set itself comes with a two quart version of the saucier and then the other case you have a secondary pan that comes in addition to this which is a six quart rondo pan it has the shortened handles on both sides and think of it more like a brazer pan this is the essential set you can do essentially everything you need to with this but you know when we're cooking the feast sometimes you want the best things in life so that's it for today for cooking to feast this has been a review of the mycen essentials collection if you liked it we're going to be doing more reviews and subscribe for more you

Channel: Cooking to Feast

Views: 5,266

Rating: 4.9069767 out of 5

Keywords: cooking, cookingtofeast, stainless, stainlesssteel, cookware, potsandpans, misen, misencookware, essentials, essentialsset, essentialscookware, feast, cookingathome, cookingfood

Id: p6UvLdFbVS4

Length: 18min 5sec (1085 seconds)

Published: Wed Dec 23 2020