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spottydodgy t1_iur8abx wrote

Can you season gold? I imagine with a good season it could work for a while however it would be easy to scrape, dent, and cause imperfections in the surface which would cause foods to stick. It would also be heavy AF... I bet the weight of the pan would cause the handle to bend.

If you have the money to actually do this then I say go for it and post updates.

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notreallydutch t1_iurx06y wrote

Just some quick math, google says a 12 in cast iron weighs around 8 lbs, and gold is about 4X as heavy as iron. Since both are rounded lets call it 30lbs for the cast gold pan at 22.4K/ lb you're going to need 672K for this little experiment.

If I win power-ball tonight I'll report back with how it goes.

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