I am working a new type of pan... it will crush both steel and cast iron. I am drawing on my experience as a materials engineer working in aerospace, including applications that get much hotter than what you'll find in your kitchen.

I am talking to manufacturers and will be building a limited trial batch of a few that will available for purchase. I already offered them for $615 on Twitter and I will stick to that, even though I realized with the polishing step, they will probably retail for closer to $1k. Looking for 1-2 more people who are interested.

The premise is cast iron outer, with a THICK, embedded upper layer that is a polished, extremely thermally diffusive ceramic material (usually, "ceramic" means powder in thing layer of plastic, or thin coating that will chip). Total weight will be similar to cast iron.

Cast iron beats stainless steel primarily due to 3x higher thermal diffusivity. This will multiply that by another 3x, while having 7x the radial heat spreading speed. The durability should be excellent, and the bullet resistance par none.

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Discussion

Mirror polish, and you won't be able to scratch it with just about anything much short of a diamond ring. Production is progressing nicely. Just imagine frying an egg on this thing, or searing thin slices of wagyu beef.

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Will it work with induction cooktops?

Friends and supporters, initial pan efforts failed, but I am now proceeding with R&D. This is my silicon carbide disk. 2 left in China. Will be searing a thing wagyu steak soon, the critical test!

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