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.

  • FuglyDuck@lemmy.worldEnglish
    2·
    3 days ago

    Nitro?

    Like. As in. Like. Nitroglycerin? The, uh, main ingredient in dynamite?

    Yeah. I wouldn’t use that.

    Jokes aside, a quick search suggests “nitro” just means enameled cast iron. Which, I use staub enameled coquette (oval chicken roaster) and it’s beautiful; but I wouldn’t trust marketing that’s “Nitro™️ enamel” or something, particularly if they won’t tell you what it is, precisely.

    (Similar to how Greenpan won’t say what’s in their not-actually-ceramic)