[QUESTION] Opinions on nitro-infused carbon steel wok
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That’s a California regulation that puts that label on anything that may have a chance of causing cancer. The intention is good, but it’s largely being ignored because it’s almost on everything and it defeats the purpose. Not saying this one in particular should be ignored, just providing context on what that label is.
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That’s a California regulation that puts that label on anything that may have a chance of causing cancer. The intention is good, but it’s largely being ignored because it’s almost on everything and it defeats the purpose. Not saying this one in particular should be ignored, just providing context on what that label is.
Thanks for the context added, that makes sense, one of those rules that becomes counter productive, as people can start ignoring real warnings.
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Thanks for the context added, that makes sense, one of those rules that becomes counter productive, as people can start ignoring real warnings.
Lumber has the warning. Literal trees.
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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.
Why do I need Nitro in a wok? And does that mean the Discord mods can ban me from making fried rice?
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That’s a California regulation that puts that label on anything that may have a chance of causing cancer. The intention is good, but it’s largely being ignored because it’s almost on everything and it defeats the purpose. Not saying this one in particular should be ignored, just providing context on what that label is.
I dont think it defeats the purpose as much as it has become boring, like “a boring dystopia” kinda boring. If everything can increase risk of cancer, then it’s not really something you can avoid. Like trying to take a walk in the rain but you don’t want to get wet so you move under roofs and eaves only to end up wet anyway when crossing gaps between them.
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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.
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)
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I dont think it defeats the purpose as much as it has become boring, like “a boring dystopia” kinda boring. If everything can increase risk of cancer, then it’s not really something you can avoid. Like trying to take a walk in the rain but you don’t want to get wet so you move under roofs and eaves only to end up wet anyway when crossing gaps between them.
It defeats the purpose because a label is cheaper than a lawsuit and there’s no minimum level. They will literally put it on things that have zero chance to cause cancer, because why not?
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If it worked, well-known brands would adopt the technology.
I don’t trust any brand that adds a random Japanese phrase in the packaging to look more sophisticated.
It’s a 好帮手wok, a line of SUPOR, which is a very well known and regarded brand in China and Asia more broadly.
The Japanese isn’t random, just reads as ちゅうかなべ which is just Chinese wok. They probably added it to the California specific packing to appeal to the rather substantial Japanese market there.
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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.
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)
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Lumber has the warning. Literal trees.
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.
