It seems like everyone is looking for a better nonstick alternative these days. And for good reason: nonstick coatings like Teflon can flake off and get iinto your food. It’s no surprise, then, that brands like Misen have released a whole line of cookware that claims to be nonstick without the use of coatings or chemicals. Sounds good, right?
Unfortunately, when something sounds too good to be true, it usually is. While it is true that Misen’s Carbon Nonstick pans don’t use coatings, claiming they are completely chemical-free is not entirely accurate. These pans become nonstick through a process called gas nitriding, which involves the use of some chemicals that you would not want around your food – or in our environment.
What Is Nitriding?
According to ScienceDirect, nitriding is a process used to harden the surface of certain types of steel. During this process, the surface in question (in this case, a pan) is heated to a very high temperature and treated with a nitrogen compound, such as ammonia. The decomposition of this compound creates active nitrogen, which penetrates the surface of the steel, combines with it, and hardens it. This makes it resistant to corrosion.
There are three main types of nitriding: gas nitriding, salt bath nitriding, and plasma nitriding. Each one accomplishes the goal of hardening the metal in a different way. Salt bath nitriding, for instance, is carried out using a salt that contains nitrogen, like cyanide salt (something you’d want to keep far away from your food). Plasma nitriding, on the other hand, uses pure nitrogen gas with ionized molecules. The type of nitriding most often used for making cookware, however, is gas nitriding, which uses ammonia, a gas composed of nitrogen and hydrogen atoms.
How Does Gas Nitriding Work?
Gas nitriding, also known as ammonia nitriding, has been in use for almost a hundred years. It is a process that involves heating a metal to a very high temperature and then placing it in contact with a gas, such as ammonia (NH3). When the two collide, the ammonia splits into its two parts, nitrogen and hydrogen. The nitrogen then diffuses (spreads out through the particles of) the metal surface and forms a very hard layer that is durable and resistant to corrosion. This is the process that Misen and other companies use to create products like Misen’s Carbon Nonstick cookware, as opposed to Made In, which uses a natural cooking oil seasoning process to create our nonstick, Seasoned Carbon Steel cookware.
Benefits of Gas Nitriding
Gas nitriding is the method chosen by cookware manufacturers because it is, first of all, a lower-cost option than salt bath or plasma nitriding (not to mention it avoids the use of toxic cyanide). It also allows for tight control of the process with the use of computers, and it is possible to produce large batches of nitrided cookware all at once with better control over the flow of gas/chemicals.
From a purely cooking standpoint, nitriding results in a harder cookware surface that is resistant to wear, scratching, and corrosion. It also makes pans very durable and long-lasting, in addition to, of course, having nonstick qualities. It is worth noting, however, that all of these qualities can also be achieved with more natural and environmentally friendly methods, such as the ones used in Made In’s Seasoned Carbon Steel line, which comes preseasoned with basso, coconut, and sunflower oils instead of chemicals.
Drawbacks of Gas Nitriding
Gas nitriding, while handy in many ways, also has many drawbacks. One of them is that if a pan’s surface isn’t one hundred percent perfect and free of oil or grease during the nitriding process, the end result won’t have the durable, nonstick, corrosion-resistant surface expected and won’t work well or last long.
Gas Nitriding is also not very kind to the environment, as it involves lots of heavy machinery and waste being released into the air. The gas nitriding process itself is toxic, which is why facilities must be specially certified to do the gas nitriding process. The biggest problem with gas nitriding is the use of ammonia. While ammonia isn’t as highly toxic as other chemicals, it can still cause health problems if inhaled. This gas is also dangerous to work with, as its contact with oxygen can potentially cause an explosion during the nitriding process.
Furthermore, Gas Nitriding Carbon Steel cookware is very prone to staining. Unlike Seasoned Carbon Steel, which has already gone through the beginning of the seasoning process and will just continue to get better ove ritme, that beautiful nitrided carbon steel out of the box will quickly stain over time, as shown here in this reddit post.
Potential Health Concerns of Nitrided Cookware
While many sources claim that there is no need to be concerned for your health when using nitrided cookware, there are still some elements that worry many consumers. For starters, the process that creates nitrided carbon steel cookware or cast iron steel cookware requires extensive certifications. Due to environmental and safety concerns, both facilities and employees must be certified to carry out the nitriding process so that everything is in compliance with health regulations. The fact that the production process is so polluting and dangerous as to merit all these requirements can be a drawback to some.
Chefs and home cooks may also worry about the release of nitrogen into the air while cooking. While this may be possible at extremely high temperatures (well over 450F).
While more research is needed, it is also hypothesized that overheating your pan can cause the nitride to diffuse further into it, which would render its nonstick and corrosion-resistant properties virtually useless. Since the whole purpose of using carbon steel cookware is to heat it to high temperatures for searing meat and fish, this is another check in the “negatives” column.
Alternatives to Nitrided Cookware
If you are concerned about the health risks of nitrided carbon steel or nitrided cast iron steel cookware, there is a safer, more environmentally friendly nonstick alternative: pans seasoned with natural oils. Made In’s Seasoned Carbon Steel collection features pans that are naturally nonstick and become even more so with use. They are safe up to 1200F, giving you exactly what you need to get that high-heat sear you’re looking for.
How Do Made In’s Seasoned Carbon Steel Pans Work?
Made In’s Seasoned Carbon Steel pans are made in Sweden and combine the best assets of Cast Iron and Stainless Clad cookware. Composed of 99% iron and 1% carbon, these pans are extremely durable, but also lighter than your average cast iron pan. They are also naturally nonstick, which means that you can use them for searing things like meat and fish at high temperatures without worrying about anything getting stuck. They season more quickly and easily than cast iron, and they require less oil when cooking, making them a healthier option in more ways than one. Plus, they come already ready to rock: the first two seasonings have already been done with a mix of coconut oil, sunflower oil, and basso oil, saving you that all-important but time-consuming step of seasoning your cast iron pan.
Made In’s Seasoned Carbon Steel Gets Even More Nonstick Over Time
Made In’s Seasoned Carbon Steel Cookware is not only naturally nonstick, but its surface also becomes even more resistant to sticking over time. The pores of the metal are smaller than those usually found in cast iron pans, which makes the seasoning of the pan last longer. The more often you cook food with oils and fats (which should be every time!), the more of those natural oils seep into the pan to make its surface more slippery and less likely to lead to sticking. So, instead of breaking down over time, your pan gets even better.
Shop Made In’s Seasoned Carbon Steel
Ready to try a nonstick pan without all the health concerns of nitrided carbon steel and cast iron steel cookware? Check out Made In’s Seasoned Carbon Steel collection today.
