It is not a Japanese brand. It is a Chinese brand pretending to be Japanese.

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.

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.

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.

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.

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.

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.

This. A wok with a flat bottom is just an elaborate saucepan

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.

Really? Nobody cares about the WARNING?

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.

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.

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.

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.

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.

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.

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.

Lumber has the warning. Literal trees.