Gold-plated steel (or stainless steel) plates might work, except for the heat-conduction bit. (Though I don't know if gold can be plated onto SS; let's assume it can.) This would eliminate the problem about nicks, bends, and bulges, since SS is quite study, while giving the plate the property of not affecting the food's taste (professional tasters use gold spoons, remember, because gold doesn't have any taste unlike other metals).
I do wonder how important the heat-conduction property is though. My understanding is that in India, for instance, SS is commonly used for dinnerware because it's cheap there (India manufactures a LOT of SS stuff), and they favor its ruggedness (SS plates don't shatter when you drop them). They think we're a little weird for using porcelain because it's so easy to chip or break.
(Score: 1) by Grishnakh on Wednesday February 26 2014, @02:37PM
Gold-plated steel (or stainless steel) plates might work, except for the heat-conduction bit. (Though I don't know if gold can be plated onto SS; let's assume it can.) This would eliminate the problem about nicks, bends, and bulges, since SS is quite study, while giving the plate the property of not affecting the food's taste (professional tasters use gold spoons, remember, because gold doesn't have any taste unlike other metals).
I do wonder how important the heat-conduction property is though. My understanding is that in India, for instance, SS is commonly used for dinnerware because it's cheap there (India manufactures a LOT of SS stuff), and they favor its ruggedness (SS plates don't shatter when you drop them). They think we're a little weird for using porcelain because it's so easy to chip or break.