DrBoby

DrBoby t1_iusm151 wrote

No need to have your whole pan be in gold.

Just use a plating. Non-stick surfaces are only a few micrometers thick.

It wouldn't be expensive. Problem is unlike non-stick surfaces it would still stick. And unlike cast-Iron you wouldn't be able to scratch it if you burn the seasoning fat layer acting as a non-stick surface. So it's bad.

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