Does anyone have any opinions on nitro-infused carbon steel? I have a large carbon steel wok at home and found this smaller wok for $30 at my local Asian grocery store. I like it because the smaller size and larger flat bottom makes it easier to wield and cook evenly. Some light research shows it’s more for making the pan more durable and doesn’t really affect cooking, although I did see a comment that it’s a little harder for the seasoning to stick.

I haven’t seen any negative stuff safety-wise yet, but I did see that the process is used commonly for manufacturing industrial materials and is even used in guns. So I don’t really know if it’s safe because ammonia or sodium cyanide are the nitrogen-rich ingredients that are applied to the pan. And to a layman’s ear, that doesn’t really sound nice.

  • actionjbone@sh.itjust.works
    32·
    8 days ago

    It’s carbon steel, and it does NOT have a nonstick coating.

    Those are really the only two criteria for a decent wok.

    But “more durable?” A regular wok will last several human lifetimes if it’s properly used and cared for. So that sounds more like marketing than anything truly useful.

    • scytale@piefed.zipOPEnglish
      3·
      8 days ago

      Yes, I meant the comment I saw said it’s a little harder to season than a regular carbon steel pan because the seasoning doesn’t stick well.