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It's carbon steel, and it does NOT have a nonstick coating.
Those are really the only two criteria for a decent wok.
But "more durable?" A regular wok will last several human lifetimes if it's properly used and cared for. So that sounds more like marketing than anything truly useful.
Yes, I meant the comment I saw said it’s a little harder to season than a regular carbon steel pan because the seasoning doesn’t stick well.
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.
This. A wok with a flat bottom is just an elaborate saucepan
Bro you're woking a thin line here....
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.
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)
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.
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?
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.
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.
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.
Is it really that weird for a Japanese brand to have Japanese text on their products?
It is not a Japanese brand. It is a Chinese brand pretending to be Japanese.
Ah, you're right. Didn't pick up on that.
It has Chinese as well, brah. Other commenter is correct, this is a common trope even in China.
I have no opinions about nitro-infused steel, but: Those are just sources of nitrogen for whatever process is used. In other words: there should be no remaining CN- (cyanide) or NH3 (ammonia) on the pan after manufacture because the N(itrogen) has gone into the alloy. Always a good idea to give your pans a wash before use anyway, of course
Exactly right - the nitrogen gets incorporated into the steel's crystalline structure during heat treatment, making it slightly harder without leaving any toxic residue behing.
Why do I need Nitro in a wok? And does that mean the Discord mods can ban me from making fried rice?
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)
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
