![[QUESTION] Opinions on nitro-infused carbon steel wok](https://files.catbox.moe/tavhny.jpeg){kind=link}
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.
Seasoning doesn’t “stick” on carbon steel like cast iron. You aren’t leaving a surface on the pan.
The short over simplified version is your just getting the pan really hot.
If you’re not scrubbing that thing with soap and treating it like cast iron, like I suspect, you are just doing extra work.
That comment you keep referencing in here is worthless fyi.
Sorry, what do you mean extra work? I season my regular carbon steel pan after I wash it. I avoid using soap to wash unless it’s really full of grime. I also bought it unseasoned so I had to go through the entire seasoning process before using it. I haven’t bought the nitrated carbon steel pan in the picture yet.
Avoiding soap and not taking a scrub brush to it. You can skip all that, just use dawn and a scrub pad
But you are leaving a surface on the pan when seasoning carbon steel, a thin polymer. Also wdym treating it like cast iron? AFAIK their non-stickness works in the same way. (I definitely treat them the same and it seems to work)