forum threadStrongWeather642 | Staff posted Today 05:01 PM
Item 1 of 4
Item 1 of 4
forum threadStrongWeather642 | Staff posted Today 05:01 PM
13" Teewe Carbon Steel Pre-Seasoned Nonstick Wok w/ Lid, Spatula and Dish Brush $20.27 + Free Shipping w/ Prime or on $35+
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On a side note, the wooden handle is not good quality - starts peeling off after a couple of washes.
The pan requires all the same care that cast iron or regular carbon steel does. It requires regular seasoning, and good temperature control.
Whether it's nitrided or not, there is an expectation your regularly seasoning and oiling the pan.
The pan requires all the same care that cast iron or regular carbon steel does. It requires regular seasoning, and good temperature control.
looking for 36cm carbon steel wok, would consider those options if nitrite treatment saves some maintenance chore
Since most people don't use woks daily, I would say not to buy a carbon steel wok because of the maintenance it requires.
But let's be clear about one thing. This pan does not have a non-stick, "coating" of any kind.
Whether it's nitrided or not, there is an expectation your regularly seasoning and oiling the pan.
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Nitriding the carbon steel doesn't mean you don't have to season it. All nitride does is inject some nitrogen bubbles into the carbon steel. It increases the density of the steel where the nitrogen has penetrated. This makes for smaller pores opening up in the metal as it gets hot. So your food is a little less likely to stick because it can't seep in to those pores because there's so much smaller. It's still going to stick, and still requires a nice layer of seasoning. The nonstick property of nitrided carbon steel is GREATLY exaggerated. Everyone who cooks on nitrided carbon steel has to season it, or they assume it's defective and they throw it out. Misen Cookware has a small riot on their hands because their nitrided pan isn't non-stick at all. People have been furious.
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