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.

  • carg@feddit.orgEnglish
    2·
    13 days ago

    Thanks for the context added, that makes sense, one of those rules that becomes counter productive, as people can start ignoring real warnings.

      • BigPotato@lemmy.world
        2·
        13 days ago

        Well, if you burn them and inhale the smoke then you’ll increase your risk. Burning them is one of the express purposes for selling them, ipso facto - warning label.