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Danitoba t1_iurr9kv wrote

That's a good question. Being a noble metal one might think it would be. But I don't know if I would want to try cooking with it. Not because of how expensive that would be, but because of how soft gold is, combined with how dense and heavy it is, wouldn't make for a fun cooking experience if you had to lift and shift the pan.

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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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