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.

  • grue@lemmy.world
    26·
    9 days ago

    I like it because the smaller size and larger flat bottom makes it easier to wield and cook evenly.

    Woks aren’t supposed to cook evenly. They’re supposed to have all the heat concentrated in the middle so that you can control how fast the food is cooking by scooting it up the sides.

    I suppose if you’re trying to use one on an electric cooktop you might have to begrudgingly accept a flat bottom, but a round-bottom wok (used over a high-BTU but small diameter gas burner that looks like a jet engine, or even charcoal in a chimney starter outside) is more “correct.”

    Edit: honestly, if smaller size + larger flat bottom is what you want, IMO you should get a western-style carbon steel skillet instead.

    • scytale@piefed.zipOPEnglish
      3·
      9 days ago

      Yup I understand that. The reason I prefer a wok is that it’s versatile because it has higher walls than a saucepan. I use it as my swiss army knife pan where I cook everything there except soups. Having a wider flat bottom while at the same time higher walls that still bring the food to the center is the best of both worlds to me.

      • communism@lemmy.ml
        3·
        9 days ago

        It sounds like you’re looking for a deep frying pan, which is different to a wok, though similar in shape (except for lacking a round bottom). Looking for “deep frying pans” might be more useful for you, although western-style woks are usually very similar if you get a wok from a western shop.