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.

  • Almonds@mander.xyz
    5·
    6 days ago

    I have no opinions about nitro-infused steel, but: Those are just sources of nitrogen for whatever process is used. In other words: there should be no remaining CN- (cyanide) or NH3 (ammonia) on the pan after manufacture because the N(itrogen) has gone into the alloy. Always a good idea to give your pans a wash before use anyway, of course

    • MysteriousSophon21@lemmy.world
      1·
      4 days ago

      Exactly right - the nitrogen gets incorporated into the steel’s crystalline structure during heat treatment, making it slightly harder without leaving any toxic residue behing.